Jews Mallow with Chicken aka Mulukhya Recipe

by nasabeter
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Before writing this blog post I spent alot of time reading about the history of Mulukhya or commonly known as Jews Mallow and  was so astonished with how many different recipes and cuisine take pride of this meal.  Mulukhiya originated from Ancient #Egypt thousand of years ago but found its way to become an authentic dish in #Levantine#kenyan,  #tunisian#Cypriot and west african cuisines. Egyptian cuisine usually cooks this meal as a soup. While in Lebanon, we make it as leafy stew.

So in this recipe, I’m sharing my family way of making this made in heaven Mulukhya. Also, I am sharing my Grandma’s secret for a perfect taste! So do not miss watching the recipe video. So if your family or native cuisine have a different way of cooking Mulukhya I’d love to know more about it in the comments.


Getting Prepped

What I truly love about making this recipe is how we build up the flavors to be able to reach that made in heaven flavor at the end. So there are couple of stesp you would want to make sure you do well and with so much love before you start with the actual final recipe

1- The chiken: cooking the chicken in water with aromatics (onion, cloves, cinammon, bay leaves, and cardamom) it takes a half an hour almost. You will have your chicken cooked and a very delicious stock to use for mulukhya. Once done, shred your chicken into bite size strips. For the stock, discard the aromatics and keep the stock warm.

2- My Grandma’s Secret: you will need to roast or grill one medium onion. After that peel it and puree in a food processor.

3- Soaking the dry mallow: so when using dry mallow leaves, I’d soak it for about 2 hours in very hot water. After that I will drain it and squeeze it very very well until I get most of the water out. This will enable the leaves to get all the flavors when cooking. It will also help you avoid a mashy texture.

It’s all about building the flavors

So once all the needed elements ready, bring a large pan and start by sautee 3 tbsp of cilantro and garlic paste. I usually have cilantro washed and chopped with garlic chopped and freezed in my freezer to cut prep time and have it available anytime I need it. And trust me we use this alot in middle easten cuisine. So in case you don’t have a paste in hand just add 1/2 cup chopped fresh cilantro with 5 grated garlic cloves. Sautee the mix until fragrant, then add the mashed roasted onion, 1 tsp salt, 1 tsp black pepper, 1 tbsp seven spices, 1 tsp lemon and pepper seasoning, 1 tsp ground coriander, 1 tsp chilli paste and continuee sautee until fragrant.

Next add your chicken, mix well with the formed paste and let it cook so the chicken absorb all the flavors for about 10 mins on low heat. Then I’ll add all the drained Mulukhya Leaves. Then add 2 cups of chicken stock, cover and let cook for an hour on medium low heat. I check on it every 15 mins to make sure the water is not fully evaporated. If it did, I’d add like another cup of stock. 15 mins before the cooking end, I add juice of 2 lemons.

Serve with vermicelli rice

We usually serve this recipe with vermicelli rice. Super simple, in a pot sautee 1/2 cup of vermicelli under golden brown. Add a cup of pre washed and soaked long grain rice. Add salt and 2 cups of boiling water. mix well. cover and let simmer at medium low heat for 20 mins.

Jews Mallows aka Mulukhya Recipe

Before writing this blog post I spent alot of time reading about the history of Mulukhya or commonly known as Jews Mallow… Dinner Middle eastern, Dinner Middle Eastern
Chicken Mallow aka Mulukhya Recipe
Leafy chicken Mulukhya or dry mallow is a favorite middle eastern dish that you will find cooked in so many different ways but this is a family favorite and I guarantee you an amazing taste. Check the video for the cooking details and below are the ingredients. 100 g Dry mallow 1 Kg Chicken (preferably thighs and drumsticks) 1 L water 1 tsp salt 1/2 cup chopped cilantro 5 cloves of garlic 1 onion 1 tsp black pepper 1 tsp lemon and pepper seasoning 1 tsp ground corriander 1 tsp chilli paste 2 lemons Chicken Aromatics: 1/2 onion, cinnamon, bay leaf, cloves and cardamon
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Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Kg Chicken (preferably thighs and drumsticks)
  • Aromatics: 1 cinammon sticks, 3 bay leaves, 1/2 onion, 2 cadamon and 2 cloves.
  • 1 L water
  • 100 g Dry mallow (soaked for 2 hours in hot water then drained completely)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup chopped cilantro
  • 5 cloves of garlic
  • 1 onion roasted and mashed
  • 1 tsp black pepper
  • 1 tbsp 7 spices
  • 1 tsp lemon and pepper seasoning
  • 1 tsp ground corriander
  • 1 tsp chilli paste
  • 2 lemons


1- Start by cooking your chicken in a sauce pan with 1 litre of water and adding all the aromatics for 30 Mins or until thouroughly cooked. Shredd the chicken into bite size pieces. Discard the aromatics and keep the stock aside. 2- In a large pan, sautee your cilantro and garlic with olive oil until fragrant. 3- Add salt, pepper, corriander, chilli paste, lemon pepper seasoning and the seven spices. Sautee for 5 mins. 4- Add the shredded chicken and mix well with the paste. Let cook on medium heat for 10 mins to absorb all the flavors. 5- Add the mallow leaves and mix well. 6- Add 2 cups of chicken stock, cover and let simmer on medium low heat for an hour. 7- after 45 mins, add the juice of 2 lemons and let simmer for another 15 mins. 8- Serve hot with Vermicelli rice.  

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