An authentic Lebanese dish made with dried or freshly picked jews mallow leaves cooked with chicken strips, then simmered in seasoned chicken broth, is absolutely delicious over steamed rice, lemon, and crushed red peppers if you like it spicy.
0 Boil the whole chicken or chicken breasts in a large pot with the quartered onion and water. Fill the pot more than halfway with water (about 2.8 liters / 12 cups). Cover and simmer on low heat for 40 minutes.
3 Drain the broth into a bowl using a strainer. Set the chicken aside to cool. Once cooled, remove the chicken from the bones and shred. Set aside.Optional hack: Place cooked chicken in a high-speed blender and pulse to shred quickly.
9 Pick through the mloukhieh leaves. Remove dirt, long stems, and yellow leaves. Discard very small crushed pieces.
8 Wash leaves well in a colander using warm water. Place in a large bowl, cover with warm water, and soak for 30 minutes. Drain. Repeat washing about 5 times until the water is clean.
7 Heat olive oil in the same pot. Add garlic and half of the cilantro. Sauté on high heat until fragrant.
6 Grab handfuls of washed mloukhieh leaves, squeeze out the water, add to the pot, and sauté for 5 minutes. Repeat until all leaves are added.
5 Add shredded chicken. Add chicken broth or enough water to cover the mloukhieh.
4 Add 7 spices, kamooni (if using), lemon juice, bouillon cubes, salt, and remaining cilantro. Mix well.
2 Cover and simmer for 20 minutes.
1 Serve over steamed Lebanese vermicelli rice. Top with cayenne or crushed red pepper, jalapeños, chopped cilantro, lemon juice, and chopped onion if desired.
