Mulukhiyah
An iconic, nutritious, and deeply comforting dish with a unique texture that is pure love in every spoonful.
75 min
Medium
Medio Oriente
4 servings
The story behind
Cooking Mulukhiyah feels like a true ritual. I remember watching my grandmother prepare the leaves with such impressive dedication; she used to say this was a dish fit for kings, and honestly, every time I taste it, I feel the same way. It has an earthy, fresh flavor that is unlike anything else, and that signature slightly thick texture is what makes it feel so special and homey. I love making this after a long week when I need something that will nourish me and make me feel good. I usually enjoy it during a family meal, served over a mountain of white rice with some shredded chicken and a few drops of fresh lemon to brighten everything up. It’s one of those dishes that, when the aroma fills the whole house, makes you feel like everything is just right.
Instructions
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1Wash and thoroughly dry the Mulukhiyah leaves, then chop them finely until they reach an almost paste-like consistency.
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2Bring the chicken broth to a boil in a pot, add the chopped leaves, and cook over medium heat for about 15 minutes.
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3Meanwhile, in a small pan, sauté the garlic in olive oil until it’s golden and fragrant.
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4Add the ground coriander to the garlic and sauté for a few more seconds to release its aroma.
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5Stir this garlic-coriander mixture into the Mulukhiyah pot, mix well, and simmer for another 10 minutes to let the flavors meld.
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6Serve piping hot with a side of rice and some cooked chicken.
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