Mloukhieh
A Lebanese main course, its leaves are rich in fiber and potassium. It helps the digestion process and lowers blood pressure level. We show you through this recipe how to cook it step by step.
Equipment
- Big Pot
Ingredients
- 500 grams Mloukhieh Leaves Fresh or Frozen
- 500 grams Chicken Thighs
- 1 tbsp Butter
- 3 medium Onions
- 10 Garlic Cloves
- 1 bunch Coriander
- ½ cup Lemon Juice
- 1 cup White Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 2 sticks Cinnamon
Instructions
- In a pot boil the chicken thighs and once boiling point is reached, remove from heat and throw the water
- Then add water back in the pot along with one onion, the cinnamon sticks, salt and pepper
- Now bring to boiling point then reduce to low heat, cover with a lid and cook for 20 minutes
- Meanwhile wash and hash the coriander, cut one onion in small pieces and crush the garlic cloves
- In a pan on medium heat, add your butter and when melted add the sliced onion, the crushed garlic and the hashed coriander
- Stir from time to time until the mixture starts softening then turn off the heat from under the pan
- Once your chicken is cooked, remove it from the pan, peel the thighs in small chunks, and pour them back in the pot
- Then add the mixture to your pot
- Stir well, close the lid and let it cook for 5 mins
- Afterwards add the leaves to the pot, close the lid and stir from time to time until the leaves darken
- Add the lemon juice and half of the vinegar, close the lid and bring them to boiling point
- Once the mixture starts boiling turn off the heat
- Cut the last onion into small pieces, put them in a separate bowl and pour over it the remaining half cup of vinegar (this will be our vinegar and onion sauce)
Notes
Our Cooking Hints:
- If you choose the fresh leaves don’t forget to cut, wash and dry them
- To enjoy it, serve with white rice, toasted Lebanese bread and the onion vinegar sauce
- Make sure to not pour the lemon juice from the beginning to avoid a sour taste
- You can replace chicken with meat or with a mixture of both
 
