Go Back

Mloukhieh/ jute leaves.

Chicken leg quarters boiled in abundant water till tender with carrot, celery, leek, onion, and spices.
Soak the dried jute leaves, in hot water, add bicarbonate, and leave it in for a few minutes.
Wash thoroughly.
In a saucepan fry with butter and oil: onions, salt, garlic, coriander leaves, coriander seeds, cinnamon powder, and black pepper.
Add the meat or chicken stock to boil for 10 minutes.
Add lemon juice before adding the jute leaves, and let it cook.
Serve with:
Boiled rice: saute a small onion finely chopped with butter, add the rice and cook them with the stock.
Grilled bread.
Onions chopped, lemon juice, vinegar, and salt.
Print Recipe Pin Recipe
Method Notes

Method
 

  1. Chicken leg quarters boiled in abundant water till tender with carrot, celery, leek, onion, and spices.
  2. Soak the dried jute leaves, in hot water, add bicarbonate, and leave it in for a few minutes.
    Wash thoroughly.
  3. In a saucepan fry with butter and oil: onions, salt, garlic, coriander leaves, coriander seeds, cinnamon powder, and black pepper.
  4. Add the meat or chicken stock to boil for 10 minutes.
  5. Add lemon juice before adding the jute leaves, and let it cook.
  6. Serve with:
    Boiled rice: saute a small onion finely chopped with butter, add the rice and cook them with the stock.
    Grilled bread.
    Onions chopped, lemon juice, vinegar, and salt.
  7. For an additional flavour, I add on top of the plate: "garlic and cilantro leaves minced in a mortar and pestle".

Notes