Mlukhieh - Jute soup with chicken, specific to Arab countries

Name: Mlukhieh - Jute soup with chicken, specific to Arab countries
Ingredients: 1/2 kg of molokhia leaves (Arabic: mlukhieh; scientific name: Corchorus olitorius) 4 chicken breasts (or one whole chicken) 1 medium onion; finely chopped 7-8 cloves of garlic; finely chopped 1 tablespoon of finely chopped fresh coriander 3 medium tomatoes 1 finely chopped hot pepper (optional) 3 tablespoons of corn oil for sautéing garlic and coriander 3-4 tablespoons of ol; cloves; coriander; ginger; cardamom; cinnamon; bay leaves) salt to taste freshly ground pepper to taste 1.5 liters of water juice of one lemon (optional) ketchup 2 sprigs of rosemary

Soups - Mlukhieh - Jute soup with chicken, specific to Arab countries by Axenia F. - Recipia

Mlukhieh – Jute Soup with Chicken Welcome to the fascinating world of traditional dishes! Today I will share with you the recipe for Mlukhieh, a delicious jute soup with chicken, a dish that combines intense flavors and a unique texture. This recipe has a rich history, being one of the most beloved dishes in Arab culinary culture. Jute (Corchorus olitorius) is a leafy green plant commonly used in various dishes, known for its nutritional properties and the mucilaginous consistency it gives to the soup. Preparation Time: - Total time: 1 hour and 15 minutes - Preparation time: 15 minutes - Cooking time: 1 hour - Number of servings: 4-6 Ingredients: - 500 g jute leaves (mlukhieh) - 4 chicken breasts (or a whole chicken) - 1 medium onion, finely chopped - 7-8 garlic cloves, minced - 1 tablespoon fresh coriander, chopped - 3 medium tomatoes - 1 hot pepper, chopped (optional) - 3 tablespoons corn oil (for sautéing garlic and coriander) - 3-4 tablespoons olive oil (for chicken) - 1/2 teaspoon mixed spices (all spice, cloves, coriander, ginger, cardamom, cinnamon, bay leaves) - Salt to taste - Freshly ground pepper to taste - 1.5 liters of water - Juice of one lemon (optional) - Ketchup - 2 sprigs of rosemary The Story Behind the Recipe: Mlukhieh is a dish with deep roots in the culinary history of the Arab world. It is believed that the use of this plant dates back to the pharaonic period, and the recipe has evolved over time, adapted according to available ingredients and regional preferences. Over the years, it has become a symbol of hospitality and good taste, especially consumed during family gatherings and celebrations. Preparation Steps: Step 1: Preparing the Chicken 1. Wash the chicken well under cold running water to remove impurities. 2. In a pressure cooker, add the chicken, water, salt, onion, tomatoes (slightly scored), and spices. Cover and let it boil for 30 minutes. Step 2: Baking the Chicken 3. Once the chicken is cooked, transfer it to a heat-resistant dish. Season with ketchup, salt, pepper, and drizzle with a little olive oil. 4. Add 2 sprigs of rosemary and a splash of the broth in which the chicken was boiled. Place it in the oven at 200°C until golden and crispy, about 15-20 minutes. Step 3: Preparing the Jute Leaves 5. Meanwhile, wash the mlukhieh leaves and dry them on a kitchen towel. Chop them finely using a knife or a blender to achieve a uniform consistency. 6. Once the chicken is in the oven, remove the tomatoes from the soup, peel them, and dice them. Put them back in the soup. Step 4: Finalizing the Soup 7. Add the chopped mlukhieh leaves to the soup and boil everything until the soup becomes mucilaginous, about 10-15 minutes. 8. In the last moments, add the sautéed garlic in oil with the fresh coriander, mixing well. Step 5: Serving 9. Serve the soup hot, alongside a side of plain rice and assorted pickles. Optionally, you can add lemon juice or green hot pepper to the plate for extra flavor. Practical Tips: - Choosing Jute: Make sure the mlukhieh leaves are fresh and green, without spots or signs of wilting. If you can't find fresh mlukhieh, you can use the frozen version, but the texture will be different. - Spices: The spice mix is essential for achieving the specific flavor of this soup. You can adjust the amount of spices to your taste. - Side Dishes: To complete the meal, add a fresh vegetable salad or pita bread. Greek yogurt can also be a tasty accompaniment. Nutritional Information: - Calories per serving: approximately 350-400 kcal - Nutritional benefits: Mlukhieh leaves are rich in vitamins A and C, iron, calcium, and antioxidants. It is a filling yet easily digestible dish, ideal for a healthy meal. Frequently Asked Questions: - Can I use another type of meat? Yes, you can replace the chicken with lamb or beef, each variant having a distinct taste. - How can I make the soup spicier? By adding more hot pepper or spicy seasonings during cooking. - Is this recipe suitable for vegans? You can adapt the recipe by omitting the meat and using water or vegetable broth, but the texture will be different. Serving Suggestions: Mlukhieh is best served hot, alongside basmati rice or lemon rice, and assorted pickles to add a contrast of textures and flavors. A cold drink, such as mint tea or lemonade, will perfectly complement the meal. Possible Variations: - Mlukhieh with shrimp: A delicious variation is to replace the chicken with shrimp, offering a unique marine flavor. - Vegetarian Mlukhieh: You can adapt the recipe using protein-rich vegetables, such as chickpeas or lentils, to create a vegetarian version. I hope this Mlukhieh recipe inspires you to explore and enjoy culinary traditions! Enjoy your meal!

Mlukhieh - Jute soup with chicken, specific to Arab countries

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