Mloukhieh – Jew’s Mallow & Cardamom-Infused Chicken over Rice

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As I begin writing this, the aromas of mloukhieh, cardamom, coriander, and garlic infuse the air, sending my stomach in mad rages. Mloukhieh, the Egyptian national dish, is extremely popular in Lebanon and is one of my favorite dishes. Mloukhieh leaves are a type of edible green similar to spinach and in the English language are called Jew’s mallow. This leafy green vegetable has a mucilaginous texture, similar to okra, when cooked. The plant is said to be rich in antioxidants.

Mloukhieh leaves can be found at any Middle Eastern grocer and most likely in frozen form. Although, fresh leaves were used in the following recipe, using frozen is fine as well.

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Whilst in Dubai, I met up with Bishnu, an incredible private chef who was nice enough to share his secrets on making the perfect mloukhieh:

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[printpost]

Mloukhieh – Jew’s Mallow & Cardamom-Infused
Chicken over Rice

Prep: 30 minutes

Cook: 60 minutes

Serves: 6 very hungry people

Cast of characters

For the Mloukhieh

      2kg Jew’s Mallow, fresh or frozen, chopped. If using frozen, thaw first

1/2kg coriander, finely chopped

4 large shallots, finely diced

9 cloves of garlic, pounded (add a bit of salt before pounding)

1 teaspoon sweet pepper

Salt to taste

olive oil

Cardamom-infused Chicken

  • 1kg chicken breast, halved
  • 6 whole cardamom seeds
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 onion, halved
  • 1 garlic clove, smashed
  • 1 whole nutmeg
  • salt and pepper to taste
  • cover with water- about 1 liter

Vinegar Dressing

  • 1 red onion, finely diced
  • Apple vinegar-enough to cover

Crispy Bread

  • 2 loaves of Arabic bread, un-separated

Rice

  • Use basmati rice and cook according to instructions on package

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The Nitty Gritty:

We are going to use the broth from the chicken and add it to the mloukhieh. It’s important that the broth is made in advance and ready for when we start to make the mloukhieh. So, in a deep pot, add chicken and all the spices, cover with water and bring to a boil. Reduce flame and let cook for 40 minutes or till the chicken is cooked.

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While the chicken is cooking, you can prep the ingredients for the mloukhieh. Also, prep the onion vinaigrette. Also, cook rice according to the package instructions.

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In a deep, thick bottomed pot, add some olive oil, about 2-3 tablespoons worth. Once the olive oil is hot add the diced onions

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Cook the shallots for 2-3 minutes or till soft and translucent

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Add the pounded garlic

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Cook for a minute or so, then add the coriander and stir well

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Strain in the chicken broth

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next add the sweet pepper and stir. Add salt to taste

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Add the chopped mloukhieh (Jew’s Mallow) leaves

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Stir well and cover. Cook for 10 minutes on medium-low heat and do not let it come to a boil. It’s important not to let it boil, since it can coagulate, making it inedible. Mloukhiyeh has natural thickening agents, so don’t worry if it looks too runny in the beginning.

While the mloukhieh is cooking, we can make the Arabic bread crumbs

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Dish out into separate serving bowls

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On a bed of rice, layer the mloukhieh, then the chicken, add some bread crumbs and drizzle with the onion vinaigrette

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Facebook Comments:

9 Responses to “Mloukhieh – Jew’s Mallow & Cardamom-Infused Chicken over Rice”
  1. Global Patriot 21 June 2009 at 5:21 pm #

    I can almost smell the fragrance of this dish just by reading the ingredients – shallots, garlic, cardamom and cinnamon – that’s enough to send a clear message to my stomach too!

  2. Lacy 24 June 2009 at 1:04 am #

    Pretty good post. I just found your blog and wanted to say
    that I’ve really liked reading your posts. Any way
    I’ll be subscribing to your blog and I hope you write again soon!

  3. Michael 26 June 2009 at 2:32 pm #

    Hey, have you seen this news article?
    New details about Michael Jackson’s Death Emerge
    I was wondering if you were going to blog about this…

  4. Nadim Khouri 30 August 2009 at 2:38 pm #

    love this one. is their a tab where we can download the recipe?

  5. Egyptian recipes 1 September 2010 at 1:04 am #

    I love mlokhieh taste :).

  6. Whitaker Sofia 3 January 2012 at 7:19 pm #

    This is a great blog post. thank you very much for the wonderful insight and we really appreciate the time you took to write this. thank again.

Trackbacks/Pingbacks

  1. uberVU - social comments - December 17, 2009

    Social comments and analytics for this post…

    This post was mentioned on Twitter by hfriday: @liljuma check out this recipe of mlokhiyeh from @dksfood. love the spices on chicken! http://tinyurl.com/nah5s7

  2. Wondrous Words Wednesday - February 10, 2010

    [...] spelled a bit differently here, but DirtyKitchenSecrets has a fantastic post showing the leaves being used in a [...]

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    [...] I don’t play favourites! I love Tabouleh. I’m a big fan of Tabeekh. I love Mjadarah, Mloukhieh, Kebbe bLaban. Anything that is wholesome and conjures up memories of [...]

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