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Mulukhiyah Classic Middle Eastern Dish Popular Across Arabia

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  • Author: Wafa Shami
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entrees
  • Method: Stewing
  • Cuisine: Middle Eastern


Mulukhiya ملوخية, also known in English as "Jew’s Mallow", A green leafy vegetable a classic middle eastern dish very popular across the Arab world. Originating in Egypt thousands of years ago , during the era of Pharaohs. Pharaohs would eat Mulukhiya for its great health benefits. This recipe is featured on The Markaz Review


  • 1 whole chicken cut into 4 pieces (skin out).
  • 1 onion cut into 4 wedges
  • 3-4 cardamom pods
  • water (about 1.5 liters)
  • Mulukhiyah leaves (about 6 cups freshly cut or 3 cups frozen)
  • 8-10 garlic cloves crushed
  • 2 tablespoons olive oil or ghee (or mix half of each)
  • 1 teaspoon allspice
  • salt
  • fresh lemon juice for serving


How to prepare chicken broth:

  1. Place chicken in a large pot, add onion wedges and cardamom pods. Add enough room temperature water to just cover everything.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Skim off the foam that accumulates on top and discard. You may need to do this several times during the cooking process. Simmer for up to an hour.
  4. Once the stock is ready and the chicken is cooked. Take the chicken out and set aside until it has cooled enough to handle.  Use your hands to debone and cut the chicken into pieces. Set aside cut chicken, place back over the stock. Onions and cardamom pods can be tossed at this point.

For the mulukhiyah:

  1. Add mulukhiyah over stock and chicken, stir everything well together. Once it starts boiling turn it to medium-low let simmer. To prevent fresh mulukhiyah from turning slimy, add one tomato chopped in half (tomato only if using fresh mulukhiyah, toss before serving).
  2. Let the mix simmer about half an hour, add salt and allspice.
  3. While mulukhiyah is simmering, place olive oil and gee in a skillet.  Add crushed garlic, and sauté for a couple of minutes until garlic just turns light golden brown. Add this mixture to the mulukhiyah stew, and stir thoroughly. Taste for seasoning and adjust to liking.
  4. If you like the mulukhiyah soupier, you can add a little more broth. Serve with rice and lots of lemon juice on the side. Some like to add chopped onions dipped in vinegar in lieu of fresh lemon juice. Mulukhiyeh often pairs well with radishes and green peppers on the side.
  5. If you have frozen mulukhiyah you can follow step 1 and it doesn't need to be defrosted.


While storing mulukhiyah can seem overwhelming and requires some work, the cooking method can be very easy. 

Mulukhiyah is cooked with either, beef or lamb chunks, or with chicken. The steps are similar, which requires cooking the meat and stock first then add mulukhiyah leaves.

Keep in mind cooking time varies depending if it's cooked with meat or chicken. Beef, and lamb in particular takes longer to cook than chicken.