In Egypt, from where mulukhiyah (Jew’s mallow in English) originates, people eat it as a soup, either on its own, or with rice, meat, and pickled onions. It is one of Egypt’s national dishes, loved by rich and poor alike. I personally prefer the Lebanese or Saudi versions, having started out by hating mulukhiyah because of its mucilaginous texture. Then, my mother taught me how to minimize it by boiling the leaves for a very short time. The Egyptians, on the other hand, love the texture of mulukhiyah. They also believe it is a superfood, enhancing immunity among other good things. The main difference between the Egyptian and Lebanese versions, apart from the accompaniments, is that in Egypt, mulukhiyah is flavored with a garlic and ground coriander taqliyah (a kind of soffrito), whereas in Lebanon, cilantro is also added to the taqliyah. Serve the dish with Lebanese/Syrian Vermicelli Rice on the side.
SERVES 4 TO 6
INGREDIENTS:
FOR THE CHICKEN AND BROTH
- 1 whole chicken (3 pounds 5 ounces/1.5 kg)
- 2 bay leaves
- 4 green cardamom pods, smashed 1 small onion (3½ ounces/100 g), peeled
- Sea salt
FOR THE SOUP
- Vegetable oil, for frying
- 10 cloves garlic, minced to a fine paste
- 2 teaspoons ground coriander
- Sea salt
- Juice of 1 small lemon, or to taste
- One 17.6-ounce (500 g) package frozen mulukhiyah, thawed
INSTRUCTIONS:
- To cook the chicken and make the broth: Put the chicken in a large pot. Add water to cover and bring to a boil over medium-high heat, skimming the surface. Add the bay leaves, cardamom pods, onion, and salt to taste. Cook for 45 minutes to 1 hour, or until the chicken is done. Remove the chicken from the broth and transfer to a plate. Joint the chicken into 8 parts and put in a medium pan. Pour a little broth over it. Cover the pan and keep warm, either over very low heat or in a warm oven. Strain the broth and measure out 2 cups (500 ml).
- To make the soup: Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add the garlic, coriander, and salt to taste and cook for a couple of minutes, stirring occasionally, until the garlic is golden. Add the lemon juice and take off the heat.
- Pour the reserved broth into a medium pot and bring to a boil. Add the thawed mulukhiyah and cook for 5 minutes, then add the garlic/coriander mixture and mix well. Taste and adjust the seasoning if necessary. Take off the heat.
- Heat ½ inch (1 cm) vegetable oil in a large frying pan over medium heat. Quickly fry the chicken joints to brown them.
- Serve the chicken alongside the soup and the rice.
