Lebanese Mlukhiyea (Jute Mallow and Meat Stew) is a traditional Lebanese recipe for a classic dish of meat and jute mallow leaves stewed together and flavoured with lemon juice and Lebanese seven-spice powder. The full recipe is presented here and I hope you enjoy this classic Lebanese version of Jute Mallow and Meat Stew (Lebanese Mlukhiyea).
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Most people know of Egyptian molokhia or jute mallow stew. However, molokhia or jute mallow is prepared in one form or another across the Middle East as well as central and west Africa. This recipe is for the classic Lebanese mlukhiyea, a stew of meat and jute mallow leaves. This is a truly iconic Lebanese dish.
Ingredients:
400g frozen moukhiyé (molokhia/jute mallow) leaves (you can also use fresh or dried)
500g of meat (lamb, chicken or even beef depending on your preferences)
1 medium onion, finely minced
5 garlic cloves, chopped
1 bunch of fresh coriander, leaves chopped and stems very finely shredded
2 tbsp olive oil
1 tsp of sabaa bharat (also known as Lebanese 7-spice blend)
Lemon juice
salt and freshly-ground black pepper, to taste
Basmati rice or Lebanese rice to accompany
Method:
Wash and rinse the molokhia leaves thoroughly then set in a colander and put aside to drain.
Set a deep saucepan or stockpot over medium heat. Once hot add 1 tbsp olive oil and use to fry the onion for about 5 minutes, or until soft and translucent.
Add the meat and fry for a few minutes until nicely browned all over. Scatter over the salt, black pepper and spices then stir-fry for about 90 seconds.
Pour over just enough water to barely cover the ingredients. Bring to a simmer, cover the pan and cook gently for about 90 minutes for lamb and 50 minutes for chicken, until the meat is cooked through and fully tender.
Set a frying pan over medium heat. Add the remaining oil and use to fry the garlic and chopped coriander until the garlic is golden brown (about 3 minutes).
Add in the drained molokhia (jute mallow) leaves and stir to combine. Add in a little of the meat stock to prevent the mixture from drying out.
Remove the meat from the pan and shred it. Now add the meat and its cooking liquid to the moukhiyea sauce and simmer for another 15 minutes so that the flavours have a chance to meld together.
To serve, set your rice in a serving dish and spoon over the meat and molokhia leaf mixture. Serve accompanied by lemon wedges and a lemon or vinegar based sauce.
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