Lebanese Mloukiya

A recipe video created in collaboration with Recipes for Ramadan.
Mloukiya Recipe:
For Stock
stick of celery
brown onion
carrot
6 whole cloves
10 x Allspice whole
coriander root
1 chicken stock cube
1 whole chicken
For Mloukiya
1/2 box of dry mloukiya, washed a number of times
2 bunches of coriander, leaves picked
1 whole bulb garlic, cloves separated & peeled
2 brown onions, sliced
1 tbsp ground coriander
Pinch of chilli flakes
2 tsp salt
Freshly cracked pepper to taste
To serve:
Lemon juice
Chilli flakes
Begin by making your stock. In a large pot, place whole chicken and cover with plenty of water. Bring to the boil & take off heat. Discard water & rinse pot. This gets rid of any initial impurities.
Place the chicken back in the pot. Add remaining stock ingredients to the pot & again cover with plenty of water. Bring to the boil & then reduce heat to a simmer. Allow to simmer for 60 minutes.
Once the stock is ready, remove chicken & once cool enough to handle remove meat off the bone & shred to bite size pieces. Set aside.
Strain chicken stock to be used in mloukiya. Discard spices & veg used in the stock as well as chicken bones.
To make the mloukiya, start by finely chopping the coriander leaves & garlic cloves. I usually use a food processor.
Add oil to a large pot. Add the sliced onion & saute for a few minutes as it starts to become translucent. Add the coriander & garlic. Cook for a further 5 minutes. Now add the washed & prepared mloukiya leaves. Cook this off with the onion, coriander & garlic for about 15 minutes, stirring occasionally.
Add the stock, ground coriander, chilli flakes & salt. Allow to simmer for another 1 hour.
Return shredded chicken to pot & mix through.
Serve warm with rice, a good squeeze of lemon & more chilli flakes.
DON'T FORGET TO SUBSCRIBE!
Recipe video in collab with Recipes for Ramadan
recipesforramadan.com/recipes...
Video shot & edited by Hazen Agency
hazen.com.au/
Follow The Lebanese Plate for more here:
TikTok / thelebaneseplate
Instagram: / thelebaneseplate
Facebook: / thelebaneseplate

[@QueenQt67]

My favourite yummy 😋 I can almost smell it ❤️👍🏼🇱🇧🇱🇧🇱🇧🇱🇧

[@roma8374]

Fantastic, very straight forward simple description without any wasted time👌👌👌

[@zmahmoud1454]

dry or fresh leaves ?

[@QueenQt67]

Rice isn’t made this way traditionally its made with ghee and its NOT BASMATI RICE 🤔🙄

[@TheLebanesePlate]

This is how I make it

[@dr.westwood]

I've only ever had it with basmati rice. I've had it prepared with olive oil, or ghee, or whole butter, or whole butter and olive oil mixed. Dried molokhiyeh is sometimes hard to find in my area, so we often use frozen which is not as good and sometimes gets that slime texture. I do prefer it made from dried when we can find it.