Mloukhieh
Soupy stew of finely chopped jute mallow leaves with chicken and garlic, served with rice and toasted bread. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 500 g fresh mloukhieh leaves
- 1.4 kg whole chicken
- 8 pc garlic cloves
- ½ bunch fresh coriander
- 1 tsp ground coriander
- ½ tsp ground cumin
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp salt
- 1½ l water
Steps
- Simmer the chicken with salt and a peeled garlic clove for 60 minutes; strain the broth.
- Chop the mloukhieh leaves very finely with a sharp knife.
- Bring 1 liter of strained broth back to a simmer and add the leaves.
- Mince the remaining garlic with the fresh coriander and fry in olive oil until fragrant.
- Stir the garlic-coriander mixture (taqliya) into the simmering soup with cumin and lemon juice.
- Cook gently for 15 minutes and serve with shredded chicken, rice and toasted pita.
Diet tags are added by the recipe's author.