Authentic Lebanese Mlukhiyeh (Jute Mallow)

Updated at: Thu, 17 Aug 2023 01:47:18 GMT

Step 1

Prepare the Mlukhiyeh Leaves: If you using dried Mlukhiyeh, rinse and repeat at least four times until the water runs clear, in a large bowl, pour hot water over dried Mlukhiyeh leaves and allow them to soak for at least 10 minutes, squeeze it to ring out excess water (Skip the above process if using frozen Mlukhiyeh and thaw first.

Step 2

Make the Beef Broth: In a deep saucepan or pot, sear the beef cubes with little ghee or vegetable oil, until golden color covered the cubes, add a generous amount of water, just enough to cover the beef, bring it to a boil, remove the white foam (rancid) completely from the top, reduce the heat to medium low, add 1 onion, 1 cinnamon stick, 2 bay leaves, 3 cardamom pods, 2 cloves, 1 tsp salt and let it simmer for at least 40 to 50 minutes until the beef is completely cooked and tender, remove it from the pot, sieve the broth and return the beef cubes and broth to the pot and set aside.

Step 3

Make the Chicken Broth: In to another deep saucepan or pot, add the chicken, bring it to a boil, remove the white foam (rancid) completely from the top, reduce the heat to medium low, add 1 onion, 1 cinnamon stick, 2 bay leaves, 3 cardamom pods, 2 cloves and let it simmer for 30 to 40 minutes or until the chicken is well cooked, remove the pot from the heat, sieve the broth and reserve it (for cooking Mlukhiyeh and for making the rice) and set the chicken aside on a plate to slightly cool. Use your hands or a large fork to pull apart or shred the chicken meat and set aside, (Prior to serving, heat the shredded chicken in the oven with half a cup of chicken broth).

Step 4

To Cook the Mlukhiyeh: Add ghee to a separate large pan and sauté the garlic for just about a minutes until wilted & fragrant, add the cilantro and sauté for one more minute.

Step 5

Stir in the previously cleaned Mlukhiyeh leaves, followed by 8 to 10 cups of the previously made broth (Beef & Chicken 50/50), you may add warm water if needed. The broth should only slightly cover the leaves. Add the salt and allspice, stir uncovered and simmer for 10 min on medium low. (Do not allow to boil), add the beef cubes and the juice of 2 lemons, adjust the seasoning & let it simmer for 2 more minutes.

Step 6

To prepare the toppings: Make the toasted bread, cut the Lebanese bread in small squares, toast at 190℃ for about 3 to 5 minutes in the middle rack until golden brown. Set aside.

Step 7

Make the onions lemon sauce: finely dice the onion, add the lemon, pour it in a small serving bowl and set aside.

Step 8

Make the diced onions and vinegar sauce: finely dice the onion, add the vinegar, pour it in a small serving bowl and set aside.

Step 9

To serve the Mlukhiyeh to each person individually, first pour the rice, followed by the toasted bread, then pour the Mlukhiyeh stew on the bread followed by the onion-lemon sauce or onion-vinegar sauce on to top.

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