Jordanian style Mlokhiyeh with rice…
A lovely and delicious Middle Eastern dish, Mlokhiyeh! This dish is very popular and is made from Mlokhiyeh (Jew’s mallow or Jute leaves or Nalta) that are used as vegetables in this recipe. The leaves are boiled, resulting into a thick liquid and is often eaten as soup or stew.
There are many ways in which Mlokhiyeh is cooked in Jordan, it can be cooked with chicken, meat (mostly lamb), or left as a vegetarian dish. It’s usually served with rice, but sometimes we just eat it as a soup without the rice.
Preparing this dish is not as difficult as it may look, it’s actually pretty simple. you start by cutting up a whole chicken, and removing the skin (If you don’t know how to do that, there’s an excellent video on my Youtube channel for you learn). Then add salt, lemon, and vinegar to it, and let it sit for about 10 minutes. Add vegetable oil to a pot on medium heat, and lightly brown the chicken along with a whole peeled onion. Add boiling water to the pot, and let it boil for a bit until the water forms foam, remove the foam, then add the mlokhiyeh leaves (Fresh, dried, or frozen and thawed), and let it cook for about 30 minutes. While cooking you have to check a couple of times if the consistency is too thick then add a bit of water, and you have to stir in case it’s stuck to the bottom of the pot.
5 minutes before you remove the pot from heat, add 5 cloves of garlic, juice of 1 lemon, 1 tbsp Cirio tomato puree, and salt. Cook for 5 more minutes and make sure that the chicken is done. You can also add about 4 tbsp of fresh chopped coriander but this is optional.
This recipe is enough for 6 persons, so I make about 2 1/2 – 3 cups of rice to serve with the mlokhiyeh. And as you can see in the picture, I removed the bones from the chicken, and put the chicken pieces over the rice along with the mlokhiyeh, and topped with onion sumac mix.
I would say that mlokhiyeh leaves are similar to spinach leaves, so if you’re a fan of spinach you will like mlokhiyeh. The leaves can be found in most arabic shops in the UK and are sold frozen. Lemon also pairs very well with this dish so I always add extra lemon juice to my plate over the mlokhiyeh when I’m about to eat, and I like to have this with a chopped onion mixed with sumac, olive oil and lemon juice. Best food ever!
- 1 whole chicken (cut up into pieces)
- 1 onion
- 2 tbsp vegetable oil
- ½ kg molokheia leaves (fresh, dried, or frozen and thawed)
- 1½ - 2 liters water
- 5 cloves garlic
- juice of 1 lemon
- 1 tbsp Cirio tomato puree
- 4 tbsp fresh chopped coriander (optional)
- For onion sumac mix:
- 1 onion (chopped)
- 1 tsp sumac
- juice of half of a lemon
- ½ tsp salt
- Cut up the chicken and remove skin, add lemon, salt and vinegar and let it sit for 10 minutes.
- In a pot add oil, and lightly brown the chicken. Add a whole onion and brown it as well.
- Add boiling water, let it boil for a minute. It will bubble and there will form some foam, remove the foam.
- Thaw molokheia leaves, and cut it or puree it using a blender with a little bit of water (you can also leave as whole leaves). The consistency should be sort of thick, let it boil and cook for 30 minutes. Keep checking and stirring the molokheia, if the soup is too thick add more water.
- minutes before it's ready, add 5 cloves of garlic, juice of a lemon, tomato puree, and salt.
- You can also add a bit of chopped fresh coriander.
- Serve with rice (2½ cups), and chopped onions with sumac, lemon juice, olive oil and salt (mix together).