Lebanese Molokhia

Lebanese molokhia pinit

Molokhia is a perennial plant that lives in irrigated areas, its legs are thin and long, covered with green leaves. Molokhia is cooked in different ways depending on the country prepared for it, and here in this recipe we will introduce you to the way of preparing the Lebanese Molokhia, Egyptian Molokhia, and Syrian Molokhia.

The Lebanese Molokhia is the same as the well-known Molokhia, but it has different touches and some differences in the presentation and method of preparation, such as adding some milk and some additional spices.

Lebanese Molokhia

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Total Time 1 hr 5 mins Servings: 5



  1. Wash the molokhia leaves well, then filter them and spread them on a piece of cloth, and leave them to dry from the water.

  2. Boil the chicken with cinnamon stick, bay leaf, and cardamom pods, and continue boiling until the chicken is tender.

  3. Chop the garlic, onions, and pepper, and put the previous ingredients in a saucepan with vegetable oil, and stir them together well.

  4. Add the dried coriander, the chopped green coriander, and the salt and stir together.

  5. Put the molokhia leaves in the pan, and stir with the addition of an amount of lemon while cooking; This is in order to prevent the molokhia from elasticity.

  6. Reducing the heat on the fire, and making sure to constantly stir the molokhia until the chicken is done.

  7. Pour the chicken broth over the molokhia, considering that the chicken is submerged with the broth, and left on the stove to boil.

  8. Reducing the temperature of the fire under the molokhia, and leaving it for half an hour until it becomes tender.

  9. Pour the molokhia into the serving dish after it is cooked.

  10. Remove the bone and skin of the chicken, and place the chicken pieces over the molokhia.

  11. Serve the rice alongside the molokhia.

Keywords: molokhia

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