Mloukhieh — Um ensopado encorpado e sedoso de folhas de juta cozidas com frango ou cordeiro, alho e coentro
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ملوخية

Mloukhieh

South Lebanon · Levantine
✓ Tested in Faten's kitchen

Um ensopado encorpado e sedoso de folhas de juta cozidas com frango ou cordeiro, alho e coentro — um prato profundamente reconfortante e adorado em todo o sul do Líbano.

⏱ 60 min🍽 6 servings📍 South Lebanon

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Ingredients

Method

  1. Coloque o frango em uma panela grande com a cebola, o pau de canela, as folhas de louro, os grãos de pimenta-da-jamaica e o sal. Cubra com água e leve à fervura.
  2. Reduza o fogo e cozinhe em fogo brando por 45 minutos até o frango ficar totalmente cozido. Retire a espuma.
  3. Retire o frango e reserve. Coe o caldo e reserve 4 xícaras.
  4. Pique bem o alho e o coentro fresco juntos até formarem quase uma pasta.
  5. Aqueça o azeite em uma panela grande em fogo médio. Acrescente a mistura de alho e coentro e refogue por 2-3 minutos até ficar perfumada e levemente dourada.
  6. Adicione as folhas de mloukhieh congeladas e mexa para incorporar à mistura de alho.
  7. Despeje o caldo de frango reservado. Deixe ferver brandamente e cozinhe por 15-20 minutos, mexendo de vez em quando.
  8. Acrescente o suco de limão e ajuste o tempero.
  9. Desfie ou corte o frango em pedaços e devolva à panela, ou sirva à parte.
  10. Sirva sobre arroz com aletria, com pão sírio tostado ao lado.

The story

A mloukhieh é um dos pratos mais antigos do Levante, com registros de seu consumo que remontam ao antigo Egito. No sul do Líbano, é um prato de forte ressonância emocional, muitas vezes associado à família, ao lar e ao calor da cozinha da avó. A cor verde marcante e a textura sedosa são inconfundíveis.

Frequently asked questions

What is Mloukhieh?

A rich, silky stew of jute leaves cooked with chicken or lamb, garlic, and coriander — a deeply comforting dish beloved throughout southern Lebanon.

Where is Mloukhieh from?

Mloukhieh comes from South Lebanon. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.

Is Mloukhieh vegetarian?

No — as written, Mloukhieh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.

What can I use instead of cinnamon stick in Mloukhieh?

The cinnamon stick called for here is part of the traditional recipe and gives Mloukhieh its traditional character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.

What do I serve with Mloukhieh?

In a Levantine mains spread, Mloukhieh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.

Can I make Mloukhieh ahead, and how do I store leftovers?

Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.

Hear every step read aloud

Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.

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More from Sofra

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