Photograph of the finished Mloukhieh

Middle East · Canh rau đay tươi gà chanh Mloukhieh

Mloukhieh

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Jute leaves Jute leaves 2.2 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Lime Lime 4
  • Photograph of Shallots Shallots 2
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Rice Rice 11.3 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Olive oil Olive oil ½ cup

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.

Start cooking