Melokhie

Melokhie Recipe - Lebanese Chicken and Lamb Stew with Coriander and Garlic

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Melokhie is a traditional Middle Eastern dish made with fresh melokhia leaves, meat, chicken, and a blend of aromatic spices. This hearty and flavorful stew is a staple in many households and is often served with rice, radishes, and lemon.

History

Melokhie has been enjoyed for centuries in the Middle East, particularly in countries like Egypt, Lebanon, and Syria. The dish is believed to have originated in ancient Egypt, where it was considered a royal delicacy. Over time, melokhie spread to other parts of the Middle East and became a popular comfort food for families.

Ingredients

16 oz (454 g) of fresh melokhia leaves
32 oz (907 g) of chicken, cleaned and quartered
20 oz (567 g) of lamb stew meat, cubed
1 large onion, peeled
1 cup of fresh coriander, finely chopped
3 heads of garlic, peeled
0.25 cup of ground dried coriander
1 tbsp of salt (optional)
3 tbsp of shortening or butter
a dash of ground white pepper, cinnamon, and black pepper

How to prepare

Fry the meat with 2 tbsp of shortening and a pinch of salt, cinnamon, and black pepper.
Remove the meat and transfer it to another pot.
Cover the meat with water and cook it over moderate heat.
Bring the mixture to a boil, then lower the heat, cover the pot, and continue cooking for 2 hours until the meat is tender.
Fry the chicken with the same shortening and a pinch of salt and white pepper on low heat.
Cover the chicken with water.
Cover the pot and cook it over moderate heat for 45 minutes.
Remove the chicken and set it aside.
Grill the onion.
Process the onion with dried coriander, one peeled head of garlic, and a pinch of salt.
Set the mixture aside.
Fry the melokhia leaves in batches with shortening.
Remove the leaves and set them aside.
Fry the remaining garlic and onion mixture with the remaining shortening.
Stir in the coriander and melokhia leaves.
Add the cooked meat and stock.
Cover the pot and cook it over low heat for 1 hour until the meat is tender.
Serve the dish hot, garnished with chicken and a pinch of cinnamon, accompanied by cooked rice, radishes, and lemon.

Variations

Substitute the meat and chicken with tofu for a vegetarian version of the dish.
Add diced tomatoes and bell peppers for a pop of color and flavor.
Stir in a dollop of yogurt or sour cream for a creamy twist.

Cooking Tips & Tricks

Fry the meat and chicken separately to ensure they are cooked evenly.

- Be sure to cook the melokhia leaves in batches to prevent them from becoming soggy.

- Adjust the amount of salt and spices to suit your taste preferences.

- Garnish the dish with a sprinkle of cinnamon for an extra layer of flavor.

Serving Suggestions

Serve melokhie hot with cooked rice, radishes, and lemon on the side.

Cooking Techniques

Fry the meat and chicken before simmering them in water to lock in their flavors.

- Process the onion and garlic mixture to create a smooth base for the stew.

- Cook the melokhia leaves over low heat to preserve their vibrant green color.

Ingredient Substitutions

Use spinach or kale as a substitute for melokhia leaves.

- Swap out the meat and chicken for lamb or beef for a different flavor profile.

- Replace the coriander with parsley or mint for a fresh twist.

Make Ahead Tips

Prepare the melokhie stew ahead of time and reheat it before serving for a quick and easy meal.

Presentation Ideas

Garnish the melokhie with a sprig of fresh coriander or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair melokhie with a side of flatbread or pita for a complete meal.

Storage and Reheating Instructions

Store any leftover melokhie in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of melokhie contains approximately 400 calories.

Carbohydrates

Each serving of melokhie contains approximately 15 grams of carbohydrates.

Fats

Each serving of melokhie contains approximately 20 grams of fats.

Proteins

Each serving of melokhie contains approximately 30 grams of proteins.

Vitamins and minerals

Melokhie is rich in vitamins A, C, and K, as well as minerals like iron and calcium.

Alergens

Melokhie contains garlic and onion, which may be allergens for some individuals.

Summary

Melokhie is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Melokhie is a comforting and flavorful Middle Eastern stew made with fresh melokhia leaves, meat, chicken, and a blend of aromatic spices. This dish is rich in nutrients and is perfect for a hearty family meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Melokhie. It was many years ago, when I was a young woman living in a small village in Egypt. I had always loved cooking, and I was constantly on the lookout for new and exciting recipes to try out.

One day, as I was walking through the bustling marketplace, I came across a vendor selling fresh herbs and spices. Curious, I stopped to take a closer look at his wares. He had a wide variety of herbs and spices, but one in particular caught my eye – a green, leafy herb that I had never seen before. When I asked the vendor what it was, he told me that it was Melokhie, a traditional Egyptian herb used in many local dishes.

Intrigued, I bought a bunch of Melokhie and hurried home to experiment with it in my cooking. I searched through my collection of cookbooks and found a recipe for Melokhie soup. The recipe called for chicken broth, onions, garlic, and of course, the Melokhie. I followed the recipe carefully, simmering the soup until it was rich and flavorful.

When I took my first bite of the Melokhie soup, I was immediately struck by the unique flavor of the herb. It was earthy and slightly tangy, with a hint of bitterness that was strangely addictive. I knew right then and there that I had stumbled upon something truly special.

Over the years, I refined the recipe for Melokhie soup, adding my own twist to it with the addition of lemon juice and cumin. I shared the soup with my family and friends, and they all raved about how delicious it was. It became a staple in my household, and I made it often, especially during the cooler months when a hot bowl of soup was just what we needed to warm our souls.

As time went on, I learned more about the history of Melokhie and how it had been a cherished ingredient in Egyptian cuisine for centuries. I discovered that the herb was not only delicious, but also packed with nutrients and health benefits. It was said to aid digestion, boost the immune system, and even improve respiratory health.

I became fascinated by the versatility of Melokhie and started experimenting with it in other dishes as well. I added it to stews, salads, and even pasta dishes, each time amazed by how it elevated the flavors and added a unique twist to the dish.

One day, I was visited by an elderly neighbor who had grown up in the countryside and had a wealth of knowledge about traditional Egyptian cooking. As we sat together in my kitchen, sipping tea and sharing stories, she told me about her own experiences with Melokhie.

She recounted how her grandmother used to make a traditional dish called Melokhie Mahshi, where the herb was stuffed with a mixture of rice, herbs, and spices, then simmered in a rich tomato sauce. She described the dish in such detail that my mouth watered just thinking about it.

Inspired by her story, I asked her to teach me how to make Melokhie Mahshi. She eagerly agreed and we spent the afternoon preparing the dish together. As we worked side by side, she shared her tips and tricks for getting the flavors just right, and I soaked up every bit of information like a sponge.

When we finally sat down to enjoy the Melokhie Mahshi, I was blown away by how delicious it was. The tender leaves of Melokhie were filled with the fragrant rice mixture, and the tomato sauce was rich and flavorful, with a hint of sweetness that balanced out the bitterness of the herb perfectly.

From that day on, Melokhie Mahshi became a beloved dish in my household, and I made it often for special occasions and family gatherings. It was a dish that brought us all together, a reminder of our shared heritage and the love we had for traditional Egyptian cuisine.

As the years passed, I continued to explore the world of cooking, always on the lookout for new recipes and ingredients to try. But no matter how many recipes I learned or dishes I mastered, Melokhie remained a constant in my kitchen, a reminder of the day I first stumbled upon that humble herb in the marketplace and discovered a world of flavor and tradition that would stay with me for a lifetime.