🥬 Lebanese molokhia
Lebanese molokhia is a stew of whole or roughly chopped jute leaves cooked with chicken and lamb in a garlicky, coriander-scented broth. Unlike the Egyptian soup, the leaves keep their shape, giving a thick, leafy, savoury dish. It is spooned over rice and topped with onions soaked in vinegar, which add a sharp contrast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g dried or 600 g fresh molokhia leaves
- 600 g chicken pieces
- 400 g lamb, cubed
- 8 garlic cloves, crushed
- 1 bunch fresh coriander, chopped
- 2 tbsp vegetable oil, salt, pepper
- Cooked rice to serve
- 1 onion, chopped and soaked in 100 ml vinegar
Method
- Simmer the chicken and lamb in salted water for about 1 hour; keep the broth.
- Wash the leaves (soak dried ones for 15 minutes) and squeeze dry.
- Fry the garlic and coriander in oil, add the leaves and stir for 5 minutes.
- Add the meat and enough broth to cover and simmer for 20 minutes.
- Serve over rice with the vinegar onions on top.
How to make it lighter
- Use only chicken, or lean lamb, and skim the broth.
- Use less oil when frying the garlic; 1 tbsp oil ≈ 120 kcal.
- Serve a larger portion of the stew with a smaller portion of rice.
History
Molokhia is eaten across the Levant and Egypt, and the Lebanese style with whole leaves is a classic family lunch in Lebanon and Syria, especially in summer when fresh leaves are in season and dried leaves are stored for winter.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →