How to Make Molokhia (Mloukhieh) - An All-Time Favorite
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- Опубліковано 18 вер 2024
- A step-by-step video on how to make Mloukhieh (aka as Molokhia), one of the most widely popular dishes in the Middle East and North Africa - and it is spreading as far as Japan! Mloukhieh can be prepared out of frozen leaves (hashed or whole) which are widely used, or/and out of dried leaves. Both are available throughout the year. However, Mloukhieh is absolutely unrivaled in season. That’s why I grabbed the opportunity of a summer visit to Lebanon to make this video. The frozen leaves recipe varies only slightly so I gave clarifications accordingly. Find the detailed recipe at the end.
The method of making Mloukhieh depends on the region. For example, the Lebanese version is mostly whole-leaves while the Egyptian version is finely chopped and soupy. Both are delicious. Mloukhieh is an all-time favorite for many - including myself! It is often present in family lunch gatherings, which explains the somehow large quantity I prepared in my Mom’s kitchen that day :)
Mloukhieh is loaded with vitamins &minerals; it also has potent antioxidant properties. As a dish, it is rich in protein given the meat content. It was reportedly eaten as a soup by Cleopatra for its health, beauty and anti-aging benefits - an anecdote worth considering! I also read that it was banned in Egypt at some point during the Fatimid reign because of its aphrodisiac effect on women. Eventually, it was reinstated to be enjoyed by everyone.
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lek ya 3hame God bless you - Lebanese QUEEN. Amazing food, amazing cooking skills and Amazing soul.
Much appreciated, Firebird! You really sound like a Fire Bird: soulful and passionate. The name suits you well :)
I’m excited to make this this weekend, loved watching this
Lebanes dish is yummy
I am 10 years work the Lebanon l love the country and also love food Lebanon. Mlokhia is my favorate but l want the dry leave mlokhia is very very delicious now l cook fresh mlokhia😋
I just want to say that I am in love with all your recipes because your cooking is alive!! filled with fresh ingredients and no short cuts! you take your time and get as much flavor as you can from from every single ingredient! I can only say your work is art! I am studying to be a chef and I have to say am in love with your work! thank you so much and please keep doing what you are doing. I am a big fan from Atwater California :)
Hi Linda and thank you so much for your sweet and appreciative words! When we truly love cooking, everything we make is made wholeheartedly and mindfully with all our senses involved. Only then will there be a truly creative work (in your words, art), which is a living expression of that love.
I sincerely wish you all the best on your studies and success with your future career :)
Superb Molokhia recipe!!! You are amazing Lina!! Thanks very very much!! Just don’t forget when serving your Molokhia to add dark toasted crunchy Pita Bread on top and rice at the bottom as you mentioned!!! You are the best!!! God bless your hands!!!
Wow! Absolutely the best molokhia recipe on you tube! And ive tried a few😉 thank you so much! Worked out nicely with 2 packs of frozen chopped molokhiya and 2 bone in whole chicken breasts.
Thank you so much for posting this recipe. I grow Mloukhieh here in Arizona, have been eating them fresh in salads and sautéed to be added to omelette. This recipe looks delicious and I am looking forward to try it!
Cool! I never tried Mloukhieh in salads or omelette but why not?! By all means, try this recipe. I've never met anyone yet who didn't like Mloukhieh with chicken in particular - recipes vary slightly across households. Enjoy the fresh goodness from your land :)
Very well presented in every way and the recipee is simple but perfect
Thank you very much
Thank you for sharing . Never heard of this vegetable until I saw it from the freezer isle . Thank you for the informative video on Molokhia , a super food . Molokhia means "for royalty " . Just had some and feel royal !
Wow!!!!!
I cant wait to make this.
Thanks for sharing your love with us.
Layla Welcome, it is my pleasure! Glad you intend to make it.
I asked a man in the market he replied me I don't know how to cook because I have never seen a bunch of Molokhia in his trolly, his replied was my wife cook for me and very delicious and I was like OK. Now this video show me how to cook and I'll have a try. Thanks for the video. It's look yummy
Mr Stone_age_man Yes give it a try! You will love it and enjoy cooking it :)
Thanks I am going to cook next week, greeting from Sydney Australia. I have never seen Molokhia my life but I saw last 5 months ago in Sydney international market. I'll let everyone know how is taste like. cheers Dear Linas.
Omg im a filipino but i really love lebanese dish
I love how you say mouqeye
Young lady, that was a very fine video...very well done. I have a slightly different version of Mloukhieh (dried leaves/no garlic). But you present very well...following along is a breeze. Keep up the great work!
Great cooking.i want to try this with fresh coriander leaves
Yummmy sister make me hungry ❤️from Malaysia I wish we have this vegetable growing in my country so I can make it tq for your recipe
Rukiah Abdul Kadir I trust it will one day. It is already being grown in Japan! Warmly, Lina
Superbe Lina! very well executed. Well done
+Louis Yammine Thank you, Louis. I appreciate that
Hmmmmmm delicious...yummy my favorite vegetable.....!
I can almost taste my childhood 💞
Your comment brought a sweet smile. So true and it is the same for me: every time I make this dish, I can almost smell the amazing aroma from my Mom's kitchen decades ago!
Hmmmmmm delicious my favorite veg.molokhiya yummy....😄👍
Look delicious👍🙌🏽
what an exquisite and easy to follow video, am very sure you will get more subscribers very soon!!
We cook Mlookia in different way (soft Mlokiya) but after seeing yours I'd love to try it this way too ;)
+Reem Ahmed I trust you will love it as well :) Molokhia is delicious in all ways
nkkgutom most favorite no p.o. dapat s mga payi
i will try it today
+titina brhane When you do, pl. let me know how it turns out. I much appreciate feedback.
HeyLina, i just want to say that so far it is the best mloukhiye recipe out there, its really well done and the taste is crasy good. take care
Thank you, Reem, for the lovely comment. I am glad you liked it. I do consider myself lucky to have learned from both my Mom and late Grandmother- both amazing cooks.
Lived in Lebanon for two years, now in Kenya and craving for Lebanese Molkhie, this recipe has done me a great deal. Thank you for sharing.
thank you
+Claudia Chahine To express appreciation is sweet. Thank you!
👏👏👏👏👏
Would another kind of green do? I won't be able to find Mloukhieh, but maybe kale or collard greens would work. Any thoughts?
The taste, texture and consistency of Mloukhieh are unique hence difficult to match. You may experiment with another kind of green but the outcome would be quite far from the one intended. I hope you'll be able to find Mloukieh one day and try this really exquisite dish.
I eat fried muluhkye with garlic and coriander, it's so addicting but difficult to find fresh mulukhye
Where can I get the fresh Mologheya in USA please?
Hi Lina I love all your recipes including the sfouf! I have some dried mloukhieh from Lebanon that I just put in the freezer. How can I cook them after defrosting dried leaves?
Thanks!
Wash them really good and cook them thr same way, the only difference is that dried ones wouldn't taste good as fresh
Dried ones don't need a freezer by the way. I always buy them in a box and just store them on a shelf in a box or a bag
This is great thanks, but I think tastes nicer without the coriander leaves. I tried with and without, the Mloukieh is too subtle for the overpowering ubiquitous other leaf.
Mark Harrington It is a matter of taste. If you prefer it without the coriander, then be it! I very much liked that you experimented with and without. After all, cooking involves experimentation and we normally tweak recipes towards what suits our taste best.
thank you for posting the video, I live in Canada and I can only get the frozen type, I know most of the process would be the same but if I'm not supposed to saute the frozen leaves, what do I do instead ?
+abelucious Simply put the frozen block(s) directly into the broth. There is no need for thawing. Note that when this type is used, only a quick boil is required since frozen leaves cook very quickly. Enjoy :)
Linas Kitchen thanks again
Is that mloukiye same than "horta" in Greek?
Intéressant est-ce que je peux faire la même chose avec mloukhiya séchée? Merci d'avance
Oui, absolument! Mais le gout sera plus fort relativement parlant. N.B: Il faut bien laver les feuilles de la mloukhiya séchée.
Everyone recomends spinach as a substitute when you can't find genuine molokiah, but actually kale works the best. But you hae to cook it longer, about half an hour.
And, if you want it vegan, the meat is, in my mind, best replaced with brown lentils.
Tq
What wee call muluqiya in hindi
that isnt egyption molokhia
My Lebanese mother just watched this video and I watched it to and this is the wrong way to make it very wrong
Jeanine Aoun your mother don't know how to cook
So what is the right way?
She mansioned - the Lebanese version is mostly whole-leaves while the Egyptian version is finely chopped and soupy.
So I understand that it will be different version of cooking.
what is it in English
The plant has many names: Jute Mallow, Jews Mallow, Saluyot.
syrian mlukia is the best try it.
I thought it was very close to the Lebanese one. But now that you mentioned it, I will surely look it up and try it!
الله يخزيكم مش هيك الطريقه 😂🤦♂️