Jews mallow aka mlookhia recipe

Jews mallow is a leafy green which when cooked, becomes a somewhat slimy soup/stew. Sounds unappetizing doesnt it? Like many other staples throughout any culture, this can be somewhat of an acquired taste. It is a very common dish in the average Middle Eastern household. Mlookhia is served with white rice and lemon wedges on the side.

There are two different types of Mlookhia. The first type is a smoother soup-like consistency. (This is the one I am making in this recipe.) If you are making this type, you can buy the frozen mlookhia from any middle eastern grocery store. There are many brands of frozen Mlookhia (Ziyad, Zdan, Sultan and many more.)
The second type is chunkier because you leave the Mlookhia leaves whole/ they are not already emulsified like they are in the frozen Mlookhia package. If you would like to make this type of chunky mlookhia, you should buy the dry leaves (also purchased at a Middle Eastern grocery.)

 

INGREDIENTS:

-1 package frozen mlookhia
-2-3 cups veggie or chicken broth
-1 small roughly chopped tomato
-1 medium chopped yellow or white onion

-1 tblspn minced garlic
– 1 tblspn olive oil for sauteeing onion & garlic

-a dash of salt and pepper

Optional ingredients:
-1 extra tblspn olive oil for sauteeing the garlic (optional step)

-1 extra tablespoon minced garlic
-Lemon wedges for topping

 

DIRECTIONS:

1.) If you are cooking one package of frozen mlookhia, then do as follows:
Sauté one chopped, medium sized onion, 1 tablespoon minced garlic and 1 tablespoon of olive oil.

2.) Add the frozen package of mlookhia.

3.) Do not wait for the mlookhia to thaw. Immediately add in the chopped tomato and 1 cup of water and bouillon cube (or 1 cup veggie or chicken broth.)

4.) Next, add in a bit of salt and black pepper, to taste. Let mlookhia simmer uncovered for about 10 minutes. Stir it a few times to ensure the frozen pieces are melting all the way through.

5.) This step is optional as it adds more flavor (but also more fat from the oil.) Add a heaping tablespoon of minced garlic to a separate pan and saute in about 1-2 tablespoons of olive oil.  Once the garlic is a golden brown, add it to the mloukheya. It will make a loud splashing noise as the oil is very hot so be careful when adding it in.

Done! Serve the mlookhia hot with rice and some lemon wedges on the side.

NOTES:

*Mlookhia is typically cooked with slightly seasoned chicken pieces in the stew. It is up to you to include the chicken in this dish or keep it vegetarian by doing no chicken and subbing out veggie broth for the chicken broth. I typically have meal prepped chicken on hand in the fridge so it is easy to include it if I so choose.

*If you enjoy coriander, you can add in some fresh or dry coriander with the final optional step of the garlic and oil topping.

*Mlookhia is a very low calorie dish. If you are trying a grain-free diet/lifestyle, feel free to sub out the rice on the side with cauliflower rice instead. I’ve tried this little trick before and you really don’t miss the rice when you squeeze the lemon wedge on top of the mlookhia. The taste of the cauliflower is completely gone this way.

 

ENJOY!