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Mloukhieh
Lebanese Jute Leaf Stew
A deeply flavorful and traditional Lebanese stew featuring tender chicken and the unique, earthy notes of jute leaves (mloukhieh). This dish is known for its distinctive, slightly viscous texture and is a beloved staple in Lebanese cuisine.
๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(Cut into serving pieces (e.g., quarters or eighths). You can use bone-in, skin-on pieces for more flavor.)
- 200 g Dried mloukhieh leaves(Ensure they are good quality. Some brands may require rinsing before use; check package instructions.)
- 1 head Garlic(About 8-10 cloves, peeled and finely minced.)
- 1 bunch Fresh coriander(About 1 cup packed, leaves and tender stems, finely chopped.)
- 1.5 L Chicken broth(Preferably homemade from the chicken, or good quality store-bought.)
- 1 medium Onion(Quartered, for boiling with the chicken.)
- 2 Bay leaves(For boiling with the chicken.)
- 3-4 Cardamom pods(Lightly crushed, for boiling with the chicken.)
- to taste Salt
- to taste Black pepper
- 3 tbsp Olive oil or ghee(For the taklieh.)
- as needed Rice(Cooked white rice, for serving.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Chicken Broth and Cook Chicken: Place the chicken pieces in a large pot. Add the quartered onion, bay leaves, and crushed cardamom pods. Cover with water (about 2 liters) and bring to a boil over high heat. Skim off any foam or impurities that rise to the surface. Reduce heat to medium-low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender. Remove the chicken pieces from the broth and set aside. Strain the broth, discard the solids, and measure out approximately 1.5 liters of clear broth. Season the broth with salt and pepper to taste.
โฑ๏ธ 1 hour 15 minutes - 2
Prepare the Mloukhieh: If your dried mloukhieh leaves are whole, you may want to crush them slightly using a mortar and pestle or pulse them briefly in a food processor to break them down further. In a large pot, bring the strained chicken broth to a gentle simmer over medium heat. Gradually whisk in the dried mloukhieh leaves, ensuring there are no clumps. Continue to whisk until the leaves are well incorporated. Reduce the heat to low, cover partially, and let the stew simmer gently for at least 30-45 minutes. Stir occasionally to prevent sticking. The stew should thicken slightly and develop its characteristic texture.
โฑ๏ธ 45 minutes - 3
Make the Taklieh (Garlic-Coriander Sauce): While the mloukhieh simmers, prepare the taklieh. In a small skillet, heat the olive oil or ghee over medium heat. Add the minced garlic and sautรฉ until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic. Immediately add the chopped fresh coriander and stir continuously for another 30-60 seconds until fragrant. The coriander will sizzle and darken slightly.
โฑ๏ธ 5 minutes - 4
Combine and Serve: Pour the fragrant taklieh mixture directly into the simmering mloukhieh stew. Stir well to combine. Let the stew simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. To serve, ladle the mloukhieh stew into bowls. Place a piece or two of the cooked chicken alongside or on top of the stew. Serve hot with fluffy cooked white rice.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe characteristic texture of mloukhieh is slightly viscous or 'slimy'. This is normal and desired.
- โFor a richer flavor, you can brown the chicken pieces slightly after boiling and before adding them back to the stew.
- โAdjust the consistency by adding more broth if the stew becomes too thick, or simmering longer if it's too thin.
- โServe with a side of lemon wedges for squeezing over the stew.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Mloukhieh can also be made with lamb or rabbit instead of chicken. Adjust cooking times accordingly.
- Some variations include adding a pinch of ground cumin to the taklieh for an extra layer of flavor.