Lebanese
Mloukhieh
A Lebanese jute mallow stew cooked in fragrant chicken broth with garlic, cilantro, and coriander. It is served over vermicelli rice with shredded chicken and a sharp onion-vinegar spooning sauce.
Ingredients
- Bone-in chicken thighs2, about 450g
- Water4 cups
- Yellow onion1/2, quartered
- Bay leaf1
- Cinnamon stick1 small
- Lebanese seven spice1/2 tsp
- Salt1 1/2 tsp, divided
- Frozen whole mloukhieh leaves, thawed and squeezed300g
- Garlic cloves8, finely chopped
- Fresh cilantro1 packed cup, finely chopped
- Ground coriander1 tsp
- Olive oil or ghee3 tbsp, divided
- Fresh lemon juice1 tbsp
- Long-grain rice3/4 cup
- Vermicelli noodles1/4 cup, broken
- Hot water or chicken broth for rice1 1/4 cups
- Small onion for serving1, finely diced
- White vinegar or apple cider vinegar1/3 cup
Method
- Place the chicken thighs in a pot with 4 cups water, the quartered onion, bay leaf, cinnamon stick, seven spice, and 1 tsp salt.
- Bring to a boil, skim the foam, then simmer gently for about 35 minutes until the chicken is tender.
- Lift out the chicken, strain and reserve the broth, and discard the aromatics.
- When cool enough to handle, remove the chicken from the bones and shred it into generous pieces.
- Stir the diced serving onion with the vinegar and a pinch of salt, then set aside to mellow.
- Rinse the rice until the water runs mostly clear, then drain well.
- Heat 1 tbsp olive oil or ghee in a small pot and toast the vermicelli until deep golden.
- Add the drained rice, 1/2 tsp salt, and 1 1/4 cups hot water or broth, then cover and cook on low for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing.
- Heat the remaining 2 tbsp olive oil or ghee in a stew pot over medium heat.
- Add the chopped garlic, cilantro, and ground coriander, and fry for 1 to 2 minutes until very fragrant without browning the garlic too much.
- Add the squeezed mloukhieh leaves and stir for 3 to 4 minutes so they absorb the garlic-cilantro oil.
- Pour in about 2 1/2 cups of the reserved chicken broth and bring just to a gentle simmer.
- Add the shredded chicken and lemon juice, then simmer uncovered for 8 to 10 minutes until the leaves are tender and the stew is glossy and loose.
- Taste and adjust the salt, keeping the stew brothy rather than thick.
- Spoon vermicelli rice into bowls, ladle the mloukhieh and chicken over it, and serve with the onion-vinegar topping on the side.
Common questions
Can I substitute fresh mloukhieh for frozen leaves, and do I need to change the cooking time?
Yes, but fresh leaves are usually more delicate. Wash well, chop if needed, and add them a little later than frozen—just long enough to soften in the seasoned broth. Start checking after 5 to 8 minutes.
How long does the chicken take to cook, and when should I add the mloukhieh?
The chicken usually needs about 35 minutes of gentle simmering until tender. Add the thawed, squeezed mloukhieh only after the broth is seasoned and the chicken is removed, so the leaves stay vibrant and don’t turn slimy.
What are the most common mistakes when making mloukhieh?
Overcooking the leaves, not squeezing out excess water, and boiling too hard are the biggest issues. Also avoid adding too much garlic-cilantro oil too early; it should be stirred in near the end for a fresher flavor.
How should I store leftovers, and does mloukhieh freeze well?
Store the stew and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently over low heat. Mloukhieh freezes reasonably well for up to 2 months, though the texture softens a bit after thawing.
What is the best way to serve mloukhieh Lebanese style?
Serve it hot over or alongside long-grain rice, with the shredded chicken spooned on top. Add the mellowed onion on the side and extra lemon juice at the table. Flatbread and pickles are common accompaniments.