Mloukhieh
A rich, silky stew of jute leaves cooked with chicken or lamb, garlic, and coriander — a deeply comforting dish beloved throughout southern Lebanon.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g Frozen mloukhieh (jute leaves)
- 1 whole Whole chicken
- 8 cloves Garlic cloves
- 1 bunch Fresh coriander
- 1 large Onion
- 1 whole Cinnamon stick
- 2 whole Bay leaves
- 4 whole Allspice berries
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 1.5 tsp Salt
Instructions
- Place the chicken in a large pot with the onion, cinnamon stick, bay leaves, allspice berries, and salt. Cover with water and bring to a boil.
- Reduce heat and simmer for 45 minutes until the chicken is fully cooked. Skim off any foam.
- Remove the chicken and set aside. Strain the broth and reserve 4 cups.
- Finely mince the garlic and fresh coriander together until almost paste-like.
- Heat olive oil in a large pot over medium heat. Add the garlic-coriander mixture and sauté for 2-3 minutes until fragrant and slightly golden.
- Add the frozen mloukhieh leaves and stir to combine with the garlic mixture.
- Pour in the reserved chicken broth. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Add lemon juice and adjust seasoning.
- Shred or cut the chicken into pieces and add back to the pot, or serve alongside.
- Serve over vermicelli rice with toasted pita bread on the side.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mloukhieh?
A rich, silky stew of jute leaves cooked with chicken or lamb, garlic, and coriander — a deeply comforting dish beloved throughout southern Lebanon.
Where is Mloukhieh from?
Mloukhieh comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mloukhieh vegetarian?
No — as written, Mloukhieh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Mloukhieh?
The cinnamon stick called for here is part of the traditional recipe and gives Mloukhieh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mloukhieh?
In a Lebanese mains spread, Mloukhieh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Mloukhieh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.