Melokhieh

Name: Melokhieh
Cook time: 315 min
Total time: 315 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 whole chicken; 2 carrots; 2 stalks celery; 1 onion; 1 tbsp black peppercorns; 2 bay leaves; 2 cinnamon sticks; 1 lemon; 1 pinch cardamom; 1 pinch salt; 1 lb whole dried salad leaves; 2 large onions; 2 oz butter; 2 bunch fresh cilantro; 1.5 tbsp crushed garlic; 2 tsp salt; 1 tsp ground black pepper; 1 cup cooked white rice; 6 lemons

Chicken, carrots and celery come together in this Lebanese dish, fragrant with black peppercorns and bay leaves and simmered on the stove.

5 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Cook 315 min · 315 min total
Difficulty: medium

1
For the chicken broth:. In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.
240 min
2
For the stew:. Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside.
5 min
3
Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.
4
Serve with white rice and the diced onion in the lemon juice.