Jute soup with chicken - 'Mlukhieh' - Specific to Arab countries

Name: Jute soup with chicken - 'Mlukhieh' - Specific to Arab countries - Malina P.
Ingredients: We need:; 1/2 kg of molokhia leaves (Arabic: mlukhieh; scientific name: Corchorus olitorius or jute); 4 chicken breasts (or one whole chicken); 1 medium; sized onion; finely chopped; 7; 8 cloves of garlic; finely chopped; 1 tablespoon of finely chopped fresh coriander; 3 medium; sized tomatoes; 1 hot pepper; finely chopped (optional); 3 tablespoons of corn oil for sautéing garlic and coriander; 3; 4 tablespoons of olive oil for chicken; 1/2 teaspoon of mixed ground spices (allspice; 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

Diverse - Jute soup with chicken - 'Mlukhieh' - Specific to Arab countries by Malina P. - Recipia

Jute Leaf Soup with Chicken – Mlukhieh: A Flavorful and Comforting Delicacy Welcome to the fascinating world of Mediterranean cuisine, where flavors blend tradition with innovation! Today, I invite you to discover a spectacular recipe, full of taste and history: jute leaf soup with chicken, known as "Mlukhieh." This aromatic soup, specific to various cultures, will transform your meal into a true celebration of flavors. We will explore each step together, so you can recreate this delight at home, and I will provide you with useful tips to achieve the best result. Preparation time: 20 minutes Cooking time: 1 hour Total time: 1 hour and 20 minutes Servings: 4 Necessary Ingredients - 1/2 kg jute leaves (mlukhieh, Corchorus olitorius) - 4 chicken breasts (or one whole chicken) - 1 medium onion, finely chopped - 7-8 cloves of garlic, finely chopped - 1 tablespoon of fresh coriander, finely chopped - 3 medium-sized tomatoes, whole - 1 hot pepper, finely chopped (optional) - 3 tablespoons of corn oil for sautéing garlic and coriander - 3-4 tablespoons of olive oil for the chicken - 1/2 teaspoon mixed spices (allspice, 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, for seasoning - 2 sprigs of rosemary A Brief History of the Recipe Mlukhieh is a recipe with deep roots in Mediterranean cooking culture. Jute leaves have been consumed throughout history, appreciated not only for their unique taste but also for their nutritional benefits. These leaves are rich in vitamins and minerals, contributing to a healthy diet. Jute leaf soup with chicken has often been prepared in families as a comforting dish, enjoyed during celebrations or on cool days. Step by Step: Preparing Jute Leaf Soup with Chicken 1. Preparing the chicken: - Wash the chicken breasts well under cold running water. Place them in a large pot, add water and salt. You can also use a whole chicken, but the breasts cook faster. - Add the chopped onion, whole tomatoes (slightly scored for easier peeling), and spices. - Cover the pot and boil over medium heat for about 30 minutes, until the chicken is thoroughly cooked. 2. Baking the chicken: - Once the chicken is cooked, remove it from the water and place it in a heat-resistant dish. - Season it with ketchup, salt, pepper, and drizzle with olive oil. Add a little of the broth it was cooked in and the two sprigs of rosemary. - Place the dish in a preheated oven at 180°C and let it brown for 15-20 minutes until it has a golden, crispy crust. 3. Preparing the jute soup: - Meanwhile, wash the mlukhieh leaves under cold water, then dry them on a kitchen towel. Chop them finely, either by hand or with a mixer. - Remove the tomatoes from the chicken broth, peel them, and add them back to the pot along with the mlukhieh leaves. - Simmer on low heat, stirring occasionally, until the soup thickens and has a mucilaginous appearance. This process may take about 20 minutes. 4. Finalizing the soup: - In a small pan, heat a few tablespoons of corn oil and add the chopped garlic and fresh coriander. Sauté until fragrant, then add to the mlukhieh soup. - In the last moments of boiling, you can add the chopped hot pepper if you want a spicy flavor. Adjust the taste with salt and pepper to your preference. Serving Jute leaf soup with chicken is served hot, accompanied by simple rice and assorted pickles. A splash of lemon juice or a few slices of green hot pepper can add a touch of freshness. This soup pairs perfectly with a glass of lemonade or mint tea, providing you with an unforgettable tasting experience. Nutritional Benefits Mlukhieh leaves are an excellent source of vitamins A, C, and minerals such as calcium and iron. They contribute to strengthening the immune system and maintaining bone health. Additionally, chicken provides quality protein, making it an ideal choice for a balanced diet. Variations and Suggestions If you want to experiment, you can replace the chicken with lamb or turkey for a different version of the recipe. You can also add vegetables like carrots or zucchini to enrich the soup's flavor. Frequently Asked Questions - Can I use frozen mlukhieh leaves? Yes, frozen leaves are an excellent option, and the preparation process will be just as simple. - What can I do with the leftover soup? The soup can be stored in the refrigerator for 2-3 days and is delicious the next day when the flavors have blended even better. - How can I make the soup spicier? Adding fresh hot peppers or chili sauce can enhance the spicy flavor of the soup. In conclusion, jute leaf soup with chicken is an easy-to-prepare recipe, full of tradition and health. I hope this recipe becomes part of your culinary repertoire and brings joy to every meal! Enjoy your meal!

Category: Diverse Author: Malina P. Views: 1 Date: 05.10.2024

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