Dry Mulukhiyah (Mulukhiyya)

Mulukhiyah — queen of the table, even better when served with roasted onions and made properly down to the smallest detail. Don’t miss this delicious, perfectly executed recipe.

Progress: 8%Step 1 of 13

8 servingsBack to recipeSoups and stews

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/14 checked ingredients.

200 g (about 7 oz) dried mulukhiyah leaves1 kg bone-in chicken breast4 heads (bulbs) garlic, coarsely crushedA few whole garlic clovesA large bunch fresh cilantro, finely chopped6 small onions1/4 cup vegetable oil (or to taste)1 tablespoon dried corianderSalt, to tasteHot chilies, to taste3/4 cup lemon juiceWater, as neededChicken poaching brothGet Salam’s delicious Pistachio Stew recipe

Step 1

Clean the mulukhiyah leaves well, removing stems and any yellow leaves. Soak them in cold water for about 15 minutes to soften the leaves and let dirt settle.

Cooking notes

Pistachio Stew

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp