📝 About This Recipe
Mouloukhieh is often referred to as the 'King’s Dish,' a deeply traditional Lebanese stew made from nutrient-rich jute mallow leaves simmered in a fragrant, spiced chicken broth. This version features tender pulled chicken, a punchy garlic-cilantro 'taklia' sauté, and the essential brightness of fresh lemon. It is a masterpiece of textures and flavors, offering a comforting yet sophisticated dining experience that sits at the heart of Levantine home cooking.
🥗 Ingredients
The Chicken & Broth
- 1.5 kg Whole Chicken (cleaned and cut into pieces)
- 8 cups Water (or enough to submerge chicken)
- 1 piece Cinnamon Stick
- 3 pieces Bay Leaves
- 5 pieces Whole Allspice Berries
- 1 large Yellow Onion (peeled and quartered)
- 2 teaspoons Salt (adjust to taste)
The Stew Base
- 200 grams Dried Mouloukhieh Leaves (or 1kg fresh leaves, stems removed)
- 4 tablespoons Vegetable Oil (for frying the leaves)
- 2 whole Garlic Bulbs (cloves peeled; half crushed, half kept whole)
- 2 bunches Fresh Cilantro (finely chopped)
- 1 tablespoon Ground Coriander
- 1/2 cup Lemon Juice (freshly squeezed)
The Toppings & Sides
- 1 medium Red Onion (finely diced for the vinegar garnish)
- 1/2 cup Red Wine Vinegar (for soaking the onions)
- 2 loaves Toasted Lebanese Pita (broken into bite-sized pieces)
- 3 cups Vermicelli Rice (cooked, for serving)
👨🍳 Instructions
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1
In a large pot, place the chicken pieces, quartered onion, cinnamon stick, bay leaves, and allspice. Cover with water and bring to a boil, skimming off any foam that rises to the surface.
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2
Reduce heat to medium-low, add salt, and simmer for 45-50 minutes until the chicken is falling off the bone. Once cooked, remove chicken to a plate, strain the broth, and set aside 6 cups of clear broth.
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3
While the chicken cooks, prepare the leaves. If using dried Mouloukhieh, soak in warm water for 10 minutes, then wash thoroughly and squeeze out all excess liquid. If using fresh, wash and dry them completely.
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4
In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the Mouloukhieh leaves in batches, stirring constantly for about 5-7 minutes until they are slightly darkened and fragrant. This step prevents the stew from becoming too 'slimy'.
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5
Add the whole garlic cloves to the pot with the leaves and sauté for another 2 minutes.
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6
Pour the 6 cups of reserved chicken broth over the leaves. Bring to a gentle boil, then reduce heat to low and simmer for 20-30 minutes until the leaves are tender.
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7
While the stew simmers, shred the cooked chicken into large bite-sized chunks, discarding the skin and bones.
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8
Prepare the 'Taklia' (the flavor heart): In a small frying pan, heat the remaining 2 tablespoons of oil. Sauté the crushed garlic and ground coriander until fragrant and golden, then stir in the fresh chopped cilantro for just 30 seconds.
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9
Pour the Taklia mixture into the main stew pot. Stir in the lemon juice and the shredded chicken.
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10
Let the stew simmer altogether for a final 5-10 minutes to allow flavors to meld. Taste and adjust salt or lemon if needed.
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11
Prepare the onion garnish by mixing the diced red onion with red wine vinegar in a small bowl; let it sit for at least 15 minutes.
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12
To serve, place a bed of vermicelli rice on a plate, ladle the Mouloukhieh stew over it, and top with toasted pita chips and a spoonful of the vinegared onions.
💡 Chef's Tips
To prevent a slimy texture, ensure the leaves are completely dry before sautéing and never skip the frying step. If using frozen minced Mouloukhieh (Egyptian style), do not sauté the leaves; simply whisk them into the boiling broth. Always use fresh lemon juice rather than bottled for the bright acidity needed to cut through the earthy greens. For a deeper flavor, you can add a pinch of 'Seven Spices' to the chicken broth while it simmers. Make the stew a day in advance; the flavors develop beautifully overnight in the refrigerator.
🍽️ Serving Suggestions
Serve alongside Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh). Always provide a side bowl of the onion-vinegar mixture for guests to add as they please. Extra lemon wedges on the side are a must for those who love a tart kick. A side of fresh radishes and green onions adds a wonderful crunch and peppery contrast. Pair with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a chilled Arak.