July 8, 2018by Sara Assi


200 grams dried mloukheye leaves

3 big onions – divided: 1 finely chopped, 2 roughly chopped
2 and a 1/2 garlic bulbs – divided: 1 bulb crushed , the other 1 1/2 left as whole cloves
1 1/2 cups corriandere, finely chopped
1/2 cup lemon juice
1-2 hot peppers (optional), finely chopped
500 grams chicken breasts, boiled, broth saved, shredded (you can replace chicken with  beef cubes)
A sprinkle of dried coriander
Salt to taste


Boil the leaves until half tender for around 20 minutes, drain, wash well and squeeze

Repeat washing and squeezing for 3-4 times until the juice that comes out of the leaves is white – this step needs some patience


Preheat oven to the maximum (from top and bottom)
Put the 2 roughly chopped onions and 1 1/2 garlic bulb (whole garlics) in an oven pan, drizzle some olive oil and a sprinkle of salt and grill in the oven until golden brown

Bringing it all together:
Heat a pot, add 2 TBS olive or veg oil, add the finely chopped onions and sauté until golden yellow, add the coriander (leave a bit of fresh coriander to add at the end) and the minced garlics (also leave some to add at the end)
Add the hot peppers and stir all together
Add the squeezed jew’s mallows, and stir, add 2 TBS lemon juice and a sprinkle of dried coriander
Leave for 10-15 mn stirring occasionally on low heat

Add chicken broth and stir, leave to simmer until the leaves are tender enough (around 50 minutes
15 minutes before u turn the heat off add the remaining fresh coriander, fresh minced garlic, grilled garlic and onions, shredded chicken and lemon juice)
Turn off the heat serve with vermicelli rice and diced onions soaked in apple cider vinegar

Sara Assi

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