jannababe
Culinary Explorer
I recently made Egyptian Mulukhiyah, and it turned out to be an absolutely delightful dish! This traditional Egyptian green soup, made from jute leaves, is flavorful, nutritious, and perfect for a hearty meal. Served with rice or bread, and often accompanied by meat, Mulukhiyah is a beloved staple in Egyptian cuisine. Here’s how you can recreate this delicious and comforting dish at home:
Ingredients:
For the Mulukhiyah:
- 1 lb (450g) frozen mulukhiyah leaves (jute leaves), finely chopped
- 1 lb (450g) chicken pieces (bone-in or boneless, as preferred)
- 6 cups chicken broth (or water)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Juice of 1 lemon (optional)
For Serving:
- Cooked white rice or Egyptian baladi bread
- Lemon wedges
Instructions:
1. Cook the Chicken:
- In a large pot, add the chicken pieces and cover with water. Bring to a boil, then reduce the heat and simmer, skimming off any foam that forms on the surface.
- Add the quartered onion, salt, and black pepper. Cook until the chicken is tender, about 30-40 minutes.
- Remove the chicken from the broth and set aside. Strain the broth to remove the onion and any impurities.
2. Prepare the Mulukhiyah:
- In the same pot, bring the strained chicken broth back to a gentle simmer. Add more water or broth if needed to make about 6 cups of liquid.
- Add the frozen mulukhiyah leaves to the pot and stir to combine. Simmer gently, being careful not to let it come to a rolling boil, as this can cause the leaves to become slimy.
3. Sauté the Garlic:
- In a small skillet, heat the olive oil over medium heat. Add the minced garlic and ground coriander. Sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
- Add the sautéed garlic mixture to the pot with the mulukhiyah and stir well to combine. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld.
4. Adjust Seasoning:
- Season the soup with salt, black pepper, and ground cumin to taste. If desired, add the juice of one lemon for a touch of acidity.
5. Serve:
- Shred the cooked chicken pieces and add them back to the pot, or serve them on the side.
- Ladle the Mulukhiyah into bowls and serve with cooked white rice or Egyptian baladi bread. Garnish with lemon wedges for squeezing over the soup.
Conclusion
Egyptian Mulukhiyah is a flavorful and nutritious dish that brings the taste of Egypt to your kitchen. The combination of tender chicken, fragrant garlic, and finely chopped jute leaves creates a unique and comforting soup that is perfect for any occasion. Enjoy this traditional Egyptian meal with your family and savor the rich, aromatic flavors. Bon appétit!
