Mulukhiyah - ملوخيه

Sunday, January 03, 2016

Mulukhiyah is a traditional arab dish; which finds its way onto our table every now and again. Its definitely comfort food, with all its rich flavour. 
Mulukhiyah refers to the dish as well as its main ingredient. 
Mulukhiyah is  known as jute leaves in English. It’s a leafy green found in Egypt, North Africa and the Arab World.  Jute leaves are filled with iron, calcium, betacarotene, and vitamin c. It is also has very strong antioxidant characteristics.

Mulukhiyah - ملوخيه |

Mulukhiyah is usually cooked before being eaten. Fresh leaves are easy enough to chop up and add to the broth to make a soup, but if you are using the store-preped frozen kind, things can get slightly hard to handle when it is defrosted. Once 
Mulukhiyah is cooked, it takes on a sticky texture (which i hope doesn’t put you off). So keep it in the freezer till minutes before you want to add it to the liquid. If you are wondering about any difference in the recipe between the fresh and frozen leaves; there isn’t. 800g of fresh or frozen is up to you. Using the fresh leaves will just take more space in the pot until they wilt, so make sure to use a reasonable pot.

All technicalities aside, 
Mulukhiyah is delicious and you should definitely try it if you haven’t already. It gives you a very filling sensation after eating it. The rice pulls the soup and chicken together. It really represents the taste pallet of middle eastern cuisine.

A side note: Baking the chicken and the onion after pressure cooking them is a way to try and get some crispiness. 

Click here for help on how to cut up a whole chicken.

Mulukhiyah - ملوخيه |

Mulukhiyah - ملوخيه

Tips: Adding in the fried garlic after the pressure cooking keeps the flavour strong. Use mulukhiyah frozen as not to be sticky.

 Note: One cup of rice serves 4 persons. Soup and chicken serves 6 depending on the size of the chicken.


  • 1 whole chicken (cut up)
  • 2 chopped onions
  • Vegetable oil
  • 1 litre water
  • 1 litre water
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoon arabic mix
  • 2 chicken bullion cubes
  • 800g of frozen Mulukhiyah
  • 3 medium cloves garlic (crushed)
  • Lemon
  • 1/4 cup vermicelli
  • 1 cup rice (preferably basmati)
  • 2 1/2 cup water
  • Salt


  1. Add oil to cover the bottom of your pressure cooker. Sweat the onions but try your best not to brown them. Add the chicken, and give it a good stir.
  2. Once the chicken has a little colored, add in the water, bullion, salt, pepper and arabic mix.
  3. Add the lid of the pressure cooker and tighten. On medium heat let the pot pressurise. When it starts to whistle, time for 15 minutes. Then remove from heat and open once sufficiently depressurised.
  4. Use a slotted spoon to pull the chicken and onions out of the liquid and onto a baking sheet.
  5. Bake in the oven at 200C until it browns.
  6. Returning to the liquid, add in the Mulukhiyah and let simmer.
  7. Fry the crushed garlic and add to the soup.
  8. When everything is done, assemble with rice.
  9. Fry the vermicelli noodle in a bit of oil.
  10. Add in the rice and coat with the oil.
  11. Add in water and salt.
  12. Let simmer for 15 minutes, or till water is completely absorbed.

Arabic Mix - بهارات

Note: You can adjust this depending on personal taste and how long you want a supply for.


  • 2 Tablespoons of Cumin
  • 1 Tablespoon of Sweet Black Pepper
  • 1 Tablespoon of Black Pepper
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Anise
  • 1 Tablespoon of Coriander
  • 1 Tablespoon of Cloves
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