Mloukhieh is a very popular dish in our region i.e. the Middle East.It is pronounced in more than one way depending on the area you are from. As per Wikipedia, below is the description and some interesting facts about it.
Mulukhiyah, mloukhiya, molokhia, molohiya, mulukhiyya, malukhiyah, or moroheiya (Arabic: ملوخية) is the leaves of Corchorus species (Jute leaves) used as a vegetable. It is a popular Middle Eastern and North Africancountries. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as “slimy,” rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language.
The leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E.
Preparation: The Syrian/Lebanese version of this dish is different in texture and preparation. The mulukhiya leaves are picked off the stem, often communally with the women sitting with vast amounts of tall stemmed branches and picking it, placing the leaves on a large sheet (cloth material)left to completely dry for later use. STORAGE The leaves can be later packed dry, some southern Lebanese traditions often freeze the packaged leaves for the season and can be used throughout the year. COOKING The leaves are then fried with coriander, garlic and often RED/GREEN chilly peppers or capsicum, accompanied often with some sort of cucumber pickles. This cooking process prevents them from becoming slimy. It is then boiled with meat, such as large boneless chicken chunks or beef and lamb (with bone). Served on white rice with diced onion and brown vinegar and toasted Arabic bread.
As for the recipe and how we prepare it, check the slide show below and the ingredients list.
What you need:
1- Mloukhieh leaves ( I use already dried leaves, then fry them with some olive oil and freeze for later use, this way I have them ready whenever I want to make some)
2- Minced Garlic
3- Onion finely chopped
4- Coriander finely chopped
5- Chicken, boiled to get the chicken stock, or you can have roasted chicken thighs and separate stock
6- Chicken stock
7- Chili paste, or you can cut up 1 chili
8- lemon juice
9- Olive oil
As a first step I like to boil the chicken and make a really flavorful stock, so I boil it with cardamom, cloves, garlic, 1 big onion, bay leaves, & a cinnamon stick.
Prepare the garlic, onions, & coriander and sautee in olive oil. Add the pre-fried Mloukhieh, if it is still dry then you have to pan fry it in oil till cooked. Cook them together for a while for the flavors to blend in. Add chili paste, I mix it with some of the stock first so it will be evenly distributed. Here you can add salt. In the meantime you can start shredding the chicken if you want it incorporated in the dish. If you are using roasted chicken, you should be roasting them now.
Add the chicken stock and let simmer for a few minutes.
Add the chicken and mix. Wait a while and then add lemon juice, lots of lemon juice.
The dish will then be ready, serve it next to either plain white Basmati rice or white rice with noodles.