Mom's authentic Lebanese molokhia is a fragrant, deeply savory stew made with dried jute leaves, tender chicken, and a bold garlic-cilantro paste. This freezer-friendly dish delivers authentic Lebanese flavor with minimal equipment.
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Rub chicken with salt and lemon and place in a large pot and cover with water. Bring to a boil for about 4 to 5 minutes, then drain and discard the water to ensure a clean stock.
Return the chicken to the pot with fresh boiling water, onion, carrot, celery, ginger, lemon peels, and all the spices. Bring to a boil and simmer covered for approximately 45 minutes to an hour until the chicken is tender. Remove the chicken, shred the meat, and strain the broth into a bowl.
For dried leaves, sift through to remove stems. Soak in warm water with a little lemon juice for about 20 minutes. Rinse and squeeze the leaves repeatedly until the water runs clear. Pat the leaves dry or briefly warm them in the oven or microwave for a couple of minutes (in batches) to remove excess moisture.
Sauté coriander seeds in a little olive oil, then sauté the jute leaves in batches (2-3 minutes). Set aside.
In a food processor, process the garlic, fresh cilantro, and chili peppers into a coarse paste.
Heat olive oil in a wide pot over medium heat. Add most of the garlic-coriander paste and cook until fragrant (2-3 minutes).
Add the sautéed jute leaves, stirring to coat them thoroughly in the paste. Pour in the hot chicken stock and the lemon juice, and stir in the shredded chicken. Simmer gently for 20 to 25 minutes.
Stir in the remaining spice paste during the last 5 minutes of cooking. Adjust salt and lemon to taste. Serve hot over vermicelli rice with pita bread and raw onions.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth to restore consistency.
large pot (for broth) · wide pot (for stewing molokhia) · food processor (for garlic-cilantro paste) · fine-mesh sieve (for rinsing leaves and straining broth)
Fresh leaves work but require different handling: chop finely and add directly to the hot broth without the soaking and drying steps. Adjust cooking time to 10–15 minutes since fresh leaves break down faster than dried.
Serve hot over vermicelli rice with warm pita bread and sliced raw onions, as specified in the recipe. This combination balances the rich, herbal stew.
Simmer for 20–25 minutes after adding the broth and chicken. The stew should be cohesive and aromatic, with the leaves fully integrated into the sauce. Taste and adjust salt and lemon juice before serving.
Yes. Skip the chicken and use vegetable broth instead of chicken stock. All other steps remain the same; simmer for the full 20–25 minutes to develop flavor.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if needed to restore consistency.
