Mulukhiyah Stew (Jute Mallow Stew)

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Mulukhiyyah leaves Water Chicken Bullion Salt Lemon juice Aleppo pepper Coriander powder Garlic powder Garlic cloves Olive oil Roma tomato Cooked chicken

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Vermicelli Oil Jasmine rice Salt Water

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Wash the mulukhiyyah (jute leaves) then soak in water for 1½ hours, making sure to change the water every 30 minutes.

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To a pot, add oil and heat on medium heat, then add the chopped garlic and sauté until golden.

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Add the spices, tomato, cooked chicken, and water then mix again.

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For The Rice

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Add the salt, then add the water and let it boil for 3-5 minutes.

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Mulukhiyah Stew (Jute Mallow Stew)

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An authentic Middle Eastern stew made of jute mallow leaves cooked to become soft combined with spices and lemon juicy taste. All ingredients come together to create a beautiful warm green dish.

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Mulukhiyyah leaves Water Chicken Bullion Salt Lemon juice Aleppo pepper Coriander powder Garlic powder Garlic cloves Olive oil Roma tomato Cooked chicken

For Mulukhiyyah Stew

For Mulukhiyyah Stew

Vermicelli Oil Jasmine rice Salt Water

For The Rice

For The Rice

Wash the mulukhiyyah (jute leaves) then soak in water for 1½ hours, making sure to change the water every 30 minutes.

Wash it repeatedly and squeeze as much water as you can, till water is clear.

For The Mulukhiyyah Stew

For The Mulukhiyyah Stew

To a pot, add oil and heat on medium heat, then add the chopped garlic and sauté until golden.

Add the squeezed and soaked mulukhiyyah leaves and mix.

Add the spices, tomato, cooked chicken, and water then mix again.

Cover and let it simmer on medium low for 15-20 minutes, then add your desired amount of lemon juice.

For The Rice

For The Rice

Sauté the vermicelli in the oil until light brown in color.

Add the soaked and washed rice and sauté for a minute.

Add the salt, then add the water and let it boil for 3-5 minutes.

Cover and reduce heat to low, letting it cook for 12-15 minutes.

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