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Molokhia is a rich and hearty Middle Eastern stew featuring tender chicken, aromatic spices, and the unique, slightly bitter molokhia herb. Its savory, tangy flavors and slightly viscous texture make it a distinctive and beloved dish in Middle Eastern cuisine.
Stews in the Middle Eastern and Mediterranean cuisines are always comforting, simple and so flavorful. Some of our favorites are Turkish ground beef stew, Persian zucchini stew and of course, molokhia, also known as mulukhiyah. They are usually served with rice and are hearty and very delicious.
Molokhia is a delightful blend of savory and tangy flavors. The molokhia herb lends a distinctive, slightly bitter taste. We balance that with the brightness of lemon juice and the warmth of spices like the seven spice blend. It’s a popular stew across the Middle East. With strong roots particularly in Egypt, Lebanon, Palestine, and Syria, molokhia is often served with vermicelli rice.
Table of Contents
Recipe Highlights: Authentic Molokhia
Cultural Influence: Traditional Middle Eastern dish
Primary Cooking Technique: Simmered stew
Dominant Flavor Profile: Savory, herbaceous, and tangy
Skill Level Required: Intermediate due to handling of the herb and layering of flavors
What is Molokhia
Molokhia (ملوخية), pronounced “muh-loh-hee-yuh,” is a traditional Middle Eastern dish known for its unique flavor and texture. The primary ingredient, also called molokhia or jute mallow (or jews mallow), is a leafy green plant that has been a staple in Middle Eastern cuisine for centuries. This dish is often prepared as a stew, combining the molokhia leaves with broth, spices, and meat, typically chicken or lamb.
Molokhia has a distinct taste, often described as earthy and slightly bitter, with almost a sticky and slimy texture when cooked. This texture can be off-putting to some, but with proper handling and cooking techniques, it can be minimized. In its dried form, molokhia leaves need to be soaked and thoroughly rinsed before cooking to reduce their sliminess.
Popular throughout Egypt, Lebanon, and other Middle Eastern countries, molokhia is traditionally served with vermicelli rice, which helps balance the dish’s rich and complex flavors. The addition of fresh lemon juice and cilantro elevates the stew, giving it a bright and refreshing finish.
In Middle Eastern cuisine, molokhia is more than just a meal; it is a comforting, hearty dish that brings families together. Its nutritional benefits, including being rich in vitamins, minerals, and antioxidants, make it not only delicious but also a healthful addition to any diet.
Key Ingredients
For the Broth and Chicken:
- Chicken thighs (bone-in, skinless): I find chicken thighs to have the perfect texture for this stew. However, you can use other cuts of chicken as long as they are skinless. You can also use a mix of chicken breast and thighs.
- Onion: Provides a subtle sweetness and depth to the broth.
- Garlic: Adds a robust, aromatic flavor.
- Cinnamon stick: Introduces a warm, slightly sweet spice.
- Bay leaf: Enhances the aromatic quality of the broth.
- Cardamom pods: Adds a hint of citrus and floral notes.
- Peppercorns: Contributes a mild heat and complexity.
For the Molokhia:
- Olive oil: Used for sautéing and adds a smooth richness.
- Onion: Finely chopped for a sweet, caramelized base.
- Garlic: Minced for a bold, savory flavor.
- Cilantro: Freshly chopped to bring a bright, herbal note.
- Tomato: Adds a slight acidity and freshness and reduces the sliminess.
- Molokhiya (jute mallow): The star ingredient, providing a unique texture and earthy flavor. I used dry molokhia but frozen works too.
- Seven spice: A blend of spices that introduces warmth and complexity. You can use store bought or make it at home using my seven spice blend recipe.
- Ground coriander: Adds a citrusy and slightly sweet flavor.
- Chicken broth: The flavorful base of the stew, you can use the broth from cooking the thighs earlier.
- Lemon juice: Brightens the dish with a refreshing acidity.
Ingredient Spotlight: Molokhia
Where to Buy: Molokhia can be found in various forms, including fresh, frozen, and dried. Fresh molokhia is very hard to find so we usually use frozen or dried.
Frozen molokhia is a convenient option and can be found in the frozen section of the Middle Eastern, Mediterranean and some African markets. Dried molokhia is also available and can be rehydrated before use. Online retailers specializing in international foods may also carry it.
How To Work With Molokhia
Handling molokhia requires a bit of care to ensure the best texture and flavor. Here’s a step-by-step guide:
- Preparation: If using fresh molokhia, wash the leaves thoroughly to remove any dirt. Pick through the leaves to remove any tough stems. Soak the leaves in water for about 20 minutes, then squeeze out as much liquid as possible.
- Cooking: When cooking molokhia, it’s important to avoid overcooking as it can become slimy. Sautéing the leaves with aromatics like garlic and onions helps to reduce the sliminess. Adding acid, such as lemon juice or chopped tomatoes, also helps to maintain the texture.
- Avoiding Sliminess: To further prevent sliminess, some cooks recommend blanching the leaves briefly before adding them to the stew. Stirring continuously and cooking over medium heat can also help to achieve the desired consistency.
Tip From The Professionals
A Lebanese acquaintance of mine told me about a trick her grandmother used to use when cooking molokhia. She would sauté the molokhia before adding broth or water.
So, she’d add the molokhia to the pot to sauté in batches. After adding each batch, she’d add a sprinkle of citric acid (salt-like texture) and mix it in. This ensures that the leafy green doesn’t get a slimy or sticky texture. Then, she’d add the broth or water.
How to Make Molokhia
Step 1
Cook the chicken by boiling it in a pot with all the spices and enough water to cover the chicken. Make sure chicken is cooked completely.
Once cooled, strain the broth and set aside and shred the chicken.
Step 2
Pick through the molokhia for thick stems and soak the leaves in water for 20 minutes.
Squeeze completely (it will be a bit slimt) and set aside.
Step 3
Heat the olive oil in a pot over medium high heat. Sauté the onion until golden.
Add the tomato and cook for a minute. Next, add the seven spices and coriander as well as salt and pepper followed by the squeezed molokhiya leaves.
Then, add the broth, cover, and cook for 40 minutes on medium.
Step 4
Sauté the minced garlic in a pan and add the cilantro. Cook for 5minutes and add it to the stew followed by the shredded chicken and lemon juice. Cook for 30 more minutes.
Final Step
After removing pot from heat, scoop out desired amount. Serve next to vermicelli rice.
Recipe Tips
- Avoid Overcooking: Molokhia can become slimy if overcooked. To prevent this, keep the cooking time precise. Also, avoid letting it simmer for too long. Aim for a total cooking time of around 40-45 minutes.
- You can sauté the molokhia before adding the broth. You can add a little extra lemon juice, some lime juice as you sauté it. This helps prevent the sliminess and it cuts cooking time a bit.
- Blanch the Molokhia: To further reduce sliminess, blanch the molokhia leaves briefly before adding them to the stew. Boil water, blanch the leaves for a minute, then transfer them to an ice bath before draining and using.
- Acid to the Rescue: Adding lemon juice not only enhances the flavor but also helps reduce the sliminess. Make sure to add extra lemon juice towards the end of the cooking process to maintain its bright, tangy flavor.
- Stirring Technique: Stirring continuously while adding the molokhia to the pot can help achieve a smoother texture. Use a wooden spoon and stir gently but consistently.
- Use Fresh Garlic and Onions: Freshly minced garlic and finely chopped onions are key to achieving the authentic flavor of molokhia. Sauté them until golden for a rich, aromatic base.
- Cilantro Enhancement: Sautéing cilantro with garlic before adding it to the stew intensifies its flavor. This step adds depth and complexity to the dish, making it more aromatic.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot ensures even heat distribution and prevents the molokhia from sticking to the bottom and burning. It also helps maintain a steady simmer.
Serving Suggestions
Molokhia stew is usually served with vermicelli rice. Your other options can be white rice, rice pilaf with orzo or brown rice.
We love serving this Lebanese stew with a side of fresh salad such as fattoush, Middle Eastern chopped salad or tahini salad.
Variations and Substitutes
Protein Alternatives:
- Beef or Lamb: Substitute chicken with beef or lamb for a different flavor profile. Use bone-in cuts for a richer broth.
- Vegetarian Version: Omit the meat and use vegetable broth instead. Add chickpeas or lentils for protein.
Spice Adjustments:
- Spicier Version: Add a pinch of red pepper flakes or cayenne pepper for a bit of heat.
Broth Substitutes:
- Vegetable Broth: For a vegetarian version, use vegetable broth instead of chicken broth.
- Bone Broth: Use bone broth for a richer, more nutritious base.
How to Store Molokhia
Proper storage ensures that your molokhia retains its flavor and texture, allowing you to enjoy it over several days or even weeks.
Refrigeration:
- Store leftover molokhia in an airtight container in the refrigerator. It will keep well for up to 3-4 days. When ready to reheat, gently warm it on the stove over low heat to maintain its texture and flavors.
Freezing:
- In the Freezer: Molokhia can be frozen for longer storage. Place the cooled molokhia in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible before sealing to prevent freezer burn.
- Label and Date: Always label your containers with the date of storage. Molokhia can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
- On the Stove: Reheat molokhia on the stove over medium heat, stirring occasionally, until it is heated through. You might need to add a bit of water or broth if it has thickened too much.
- Avoid Microwave: While you can reheat molokhia in the microwave, it is best to use the stove to preserve the texture and prevent uneven heating.
Frequently Asked Questions
Yes, both frozen and dried molokhia can be used in this recipe. If using frozen molokhia, thaw it completely and drain any excess water before cooking. If using dried molokhia, rehydrate it according to package instructions before proceeding with the recipe.
When using fresh molokhia leaves, rinse them thoroughly, remove any tough stems, and pat them dry before cooking. Fresh molokhia should be used soon after purchase for the best flavor and texture.
Yes, molokhia can be made ahead of time and stored in the refrigerator for up to 3-4 days. It also freezes well, allowing you to make a large batch and store portions for future meals.
Yes, you can use chicken breasts instead of thighs. However, chicken thighs tend to be more flavorful and moist, making them a preferred choice for this dish.
Other Traditional Middle Eastern Dishes:
Beef and Lamb
Lamb Shawarma
Middle Eastern Recipes
Hashweh (Arabic Ground Beef and Rice)
Middle Eastern Recipes
Easy Fatteh with Chickpeas and Crispy Pita
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Molokhia Recipe (Mulukhiyah)
Ingredients
Broth and Chicken
- 6 Chicken thighs , bone-in skinless
- 1 Onion, cut in half
- 4 cloves Garlic
- 1 stick Cinnamon
- 1 Bay leaf
- 2 pods Cardamom
- 6 Peppercorns
Molokhia
- 4 tbsp Olive oil
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 4 oz Molokhia
- 1½ tsp Seven spices
- 1 tsp Coriander spice
- 1 tsp Salt
- ½ tsp Black pepper
- 5 cups Broth
- 4 cloves Garlic, minced
- 1½ cups Cilantro, chopped
- 1 Lemon, juiced
Instructions
Broth and Chicken
- Place the chicken thighs in a pot and add the onion, garlic, cinnamon, bay leaf, cardamom and peppercorns. Add in enough water to cover the chicken. Place the pot over medium high heat and cook the chicken for 30-40 minutes. Make sure the chicken thighs are cooked completely.
- Once cooled, strain the broth and set aside and shred the chicken.
Molokhia
- Pick through the molokhia for thicker stems and remove them. Place the leaves in a large bowl and cover with cold water. Soak for 20 minutes.
- Working in batches, squeeze the leaves between your hands to get rid of the excess water. Set the squeezed leaves aside and discard the excess slimy water.
- Heat 2 tbsp olive oil in a pot over medium high heat. Sauté the onion until golden.
- Add the chopped tomato and cook for a minute. Add the seven spices and coriander as well as salt and pepper followed by the molokhiya.
- Add the broth, cover, and cook for 40 minutes on medium.
- Heat the remaining 2 tbsp of olive oil in a small pan over medium heat. Sauté the mined garlic for a minute and add the cilantro. Cook for 5minutes and then add it to the stew followed by the shredded chicken and lemon juice. Cook for 30 more minutes.
- Serve with vermicelli rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty and full of flavor. I love trying new recipes, this one’s a keeper—thanks!
The rich, earthy flavor of the jute leaves combined perfectly with the garlic and coriander, creating a comforting and hearty dish. I highly recommend this recipe to anyone looking to explore new and delicious cuisines!
Wow – this is my first time hearing of this dish – it sounds so tasty and flavorful! Thanks for sharing this one.