Dec 3, 2011

Mouloukhiek



Mouloukhiek was an Arabic dish that I had heard a lot about but never had the pleasure of tasting. At all the grocers here in Saudi I have saw huge green stalks of the leafy green vegetable with tons of people grabbing them up. I thought that dish must be good if that many people are making it. I cannot say this is an actual eye pleasing dish myself as my first reaction was like ‘what is it’. But after I tried it I really loved everything about it and now see why it’s so popular throughout Arab countries. This is a bath my mother in law made and her recipe as well, she made a chicken version because I love chicken. Many people use lamb or a chicken and lamb mixture as well as rabbit. This dish is typically served with white rice and pita bread.

4 pounds fresh mouloukhiek, picked, cleaned and dried
1 large chicken, cut up
salt, to taste
1 onion, chopped
8 garlic cloves, smashed
1/2 cup chopped fresh cilantro
1 teaspoon ground coriander
2 tablespoons butter
1/4 cup lemon juice
5 cups chicken broth

1. In 4-quart saucepan add water and salt, add chicken. Bring to a full boil then reduce to low and cook until fully cooked. About 45 minutes. Shred chicken when finished. Cover and keep warm. Cut dried mouloukhiek up with a knife.

2. In another saucepan on medium heat add butter. Fry onions and garlic until tender. Add cilantro and coriander. Add mouloukhiek and lemon juice with chicken broth.

3. Bring to a full boil then reduce to low. Cover and allow to sit until ready to serve.

Yields: 6 servings

8 fabulous comments:

  1. Salam Alaykum,

    For those of us here in the states, you can still get Moolukhiya. I always get it frozen from the Arab food store. The prep is just a bit different. Instead of cooking it seperately first, I pan fry all the goods ( garlic, onion, etc) and throw in the moolukhiyah (frozen or thawed, doesn't really matter) and then add the stock. Always add only a little lemon juice and have the rest on the side for people to add to their taste.

    Second useful tip: It is slimy. To cook it passed sliminess, just keep cooking and cooking. I normally let mine simmer for 40 min- 1hour and skim off the top. This reduces the sliminess. Also I make mine Sham style (lebanese/Palestinean etc) which makes it more like a soup. So mine is much more soup like than hers. You will want to experiment to your taste.

    Me and my husband love this dish. Perfect for the cool season and nutritious! Yummy! :)

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  2. From Yeast to ZestDec 4, 2011 12:15 AM

    The only one I like is with chicken and fresh greens, I don't think they're slimy (spelling) like the frozen kind tends to be. Dh Egyptian chefs make it, so yummy with rice. I may just ask him to bring me some tonight.

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  3. Wa Alaykum Salam Leigh and thank you for the tips for the frozen ones which I have never prepared I am sure that will help a lot of people.

    Zelia yea this was not slimy what so ever but I have never had the frozen ones but most frozen veggies tend to get that way after the defrost. I really want to try it with rabbit.

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  4. believe me or not, it looks great, simple recipe turns out a great Mouloukhiek...defo gonna try this.

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  5. Butterfly ChickDec 8, 2011 12:51 AM

    LOVED UR BLOG :D
    I recently started to love to cook! so I will sure try whatever you post!
    Thanks!!

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  6. thank you so much and your very kind :)

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  7. Shannon @ JustAsDelishDec 14, 2011 04:05 PM

    now I have another method of cooking moolukhiya. I just saw dried leaves in the supermarket a few weeks ago, so will try your mother in law's method.
    I'm glad to come to your blog, because it's difficult to find good arabic dishes online. I'm in the process of learning to cook more dishes as I'm getting married to a wonderful Iraqi man :P

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  8. I am glad you found this useful I am also glad I found yours bc I am like you but trying to learn your food lol.

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