Mulukhiyyah Stew (Jute Mallow Stew)
An Arab household staple made the Palestinian way which is mostly the soupy kind. Tender leaves cooked in a delicious garlic, lemony base and topped with chicken. Can be eaten with rice or pita bread.
Ingredients
For Mulukhiyyah
- 5 cups tightly packed Mulukhiyyah (Jute) Leaves
- 2 cups Water
- 1 tablespoon Chicken Bullion
- Salt To Taste
- Lemon Juice To Taste
- 1 tablespoon aleppo pepper
- 1 tablespoon coriander powder
- 1 tablespoon garlic powder
- 8 garlic cloves large ones
- 2 tablespoons olive oil
- 1 small roma tomato optional
- 1½ cups cooked boneless skinless chicken boiled or repurposed
For Rice
- ⅓ cup vermicelli
- 2 tablespoons oil
- 1½ cups jasmine rice washed and soaked
- 1½ tablespoons salt
- 1¾ cups water
Instructions
For Mulukhiyyah
- 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.
- To a pot, add oil and heat on medium heat, then add the chopped garlic and saute 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
- Sauté the vermicelli in the oil until light brown in color.
- Add the soaked and washed rice and saute 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.
Notes
- Make sure you keep the best leaves and pick up the the long stems.
- Take your time in washing the Mulukhiyah, it may take up to 20 minutes, so be patient till water is perfectly clear.
- Add more water to the chicken so that you can adjust the liquid depending on your own taste.
- Cleaning and washing are the most important steps to reduce slimy texture.
Tried this recipe?Let us know how it was!