Mloukhieh

Method

1. 1 Boil the chicken with cinnamon for 40 minutes, then strain the broth and shred the meat.
2. 2 Strip the fresh jute leaves from the stems and chop them finely; the Lebanese version uses fresh leaves, resulting in a thick, viscous soup, unlike the version that uses dried, ground leaves.
3. 3 Sauté minced garlic and coriander in olive oil for 40 seconds, then add to the broth.
4. 4 Add the jute leaves and cook for exactly 12 minutes; cooking them longer will cause them to turn a dull olive color.
5. 5 Soak sliced red onions in vinegar for 15 minutes, then serve with white rice, chicken, and a squeeze of lemon for everyone to taste.

With an appliance

• Pressure cooker 55 min

  Replace step 1: boil the chicken with cinnamon at high pressure for 12 minutes, then release the pressure naturally for 10 minutes, strain the broth and shred the meat; step 4 still involves cooking the jute leaves with the lid open for exactly 12 minutes to prevent the leaves from discoloring.