Mloukhiye

Today I am in Abu Dhabi at my daughter’s house. She asked me to make Mloukhiye, because she likes the way I make it. Even though I taught her how, she said that mine is different and tastes nicer. She flattered me and I couldn’t refuse her demand:).

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.

Ingredients:

  • 1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
  • 250 grams of cube meat
  • 1 bunch of fresh coriander
  • 7 clove of garlic
  • 1 small onion finely chopped
  • salt, seven spices
  • 1 teaspoon dried coriander
  • vegetable oil

Preparation:

  • Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides
  • Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker
  • In a pot heat some oil and fry the onion until golden
  • Add the Mloukhiye to the onion and mix for about two minutes
  • Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer
  • In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander
  •  Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown
  • Add the coriander to the Moloukhiye pot and cook for more 5 minutes
  • Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

  • Toasted pita bread
  • 2 small onion finely chopped
  • Lemon juice or red vinegar (as you desire)
  • Boiled chicken
  • Cooked rice

Serving method:

  • In a plate place the toasted pita bread and break into small pieces
  • Over the bread put the rice, then the Mloukhiye
  • On the top place some pieces of boiled chicken
  • At the end put on tablespoon of the chopped onion with lemon juice or vinegar

ET VOILA..C’EST TOUT.

Comments

  1. What is Mloukhiye? Is it a leafy vegetable, like spinach? Will we be able to get something like it over here in the US? Is there something similar? It sounds delicious, and I’m always a sucker for flattery in my cooking… 😉

  2. Exactly it is a leafy vegetable, but it looks more like a mint leaf but bigger. I couldn’t find a name in English. I search in Google and found only that Mloukhyie. I think you can find it in the US as frozen vegetable. Good luck:)

    • I was going to ask the same question – never heard of it!! It’s quite likely that we have it here in Greece, just with a different name. But I’m not very good with identifying all the different leafy things…

      • It is difficult to identify it if you didn’t see it before, I know. But it usually come (the fresh one) in a long stick with leaves looking exactly like mint. But I think you can find it in Greece easily, if not fresh maybe frozen.

  3. I don’t think it has an English translation. It is a unique plant and I have asked my grandparents and relatives many times what Western leaf does it equate to. I don’t htink it has an equivalent. It is delicious all the same. Fantastic recipe! Can’t wait to try it and surprise my in-laws 🙂

  4. Hello ladies, I think I have an answer : it’s Corchorus olitorius in latin and the common name would be bush okra or Jew’s mallow. Look forward to making mloukhiye and bringing my childhood Lebanon back ! By the way, which type of meat do you mean in your recipe : lamb ? Beef ?
    Thank you. Nathalie.

    • Hello Nathalie. Thank you for the information.And for the meat you can use whatever you prefer, usually I use the beef one because it is lean.

    • thanks to your comment, I think I’ve figured out that it doesn’t really exist in Greece, however there is a relative of it, which has different shaped leaves, called moloha (name is not so very different), which is used in Greek cooking. It’s also used to make therapeutic tea. After seeing photos, I recognize it – it grows everywhere here, but I never knew it was edible!

  5. I love Mloukhiye!!!!! I will definitely try your recipe one day!! Thank you for the share 🙂

  6. Thank you all for your comments. You made me question the origins of the Mloukhiye plant, which we take for granted in Lebanon!
    Nathalie and Heidi you are correct there are many different names for it as below.
    Corchorus olitorius, bush okra, Jew’s mallow, Jute mallow, nalta jute, corète potagère, chanvre du bengale and different variations of Mloukhiye!
    I have added to the original post pictures of the plant as found fresh.
    Hope you all find your variation of it near you. 🙂

  7. Thanks for the clarification, and I’ll bet I could find this at one of our international farmer’s markets under one of these names. What a wonderful sounding dish!

  8. Welcome.:)

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