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Home » Vegan Lebanese Recipes

Lebanese Molokhia (Jute Mallow Leaves ملخية لبنانية / ملوخية بالزيت)

Published: Apr 16, 2021 · Modified: Nov 11, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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Molokhia (ملخية لبنانية / ملوخية بالزيت) is a beloved Middle Eastern comfort food that kids and adults adore. Known as Jute leaves, this vegan Lebanese recipe is warming and mouthwatering, the perfect way to get a load of greens.

Lebanese Molokhia stew in a gray bowl
A comforting plate of vegan Lebanese molokhia

What is Molokhia?

Molokhia is the Arabic word for Jute Mallow, Egyptian Spinach or Jews Mallow. 

This plant is highly popular across the Middle East, it is considered a staple ‘green’.

In our Lebanese accent, we say mloukhia, pronounced as mmloo
·khee·yeh.

The ‘m' and the ‘l’ are fused together. Others say it a mulukhia and it is also written as molokhiyeh. 

Molokhia is usually enjoyed two ways; as a leaved version (as the Lebanese mostly like it) and as a soup version (as the Fahlestinia and Egyptians like it) I love both.

The version pictured within this recipe post is vegan Lebanese Molokhia.

Molokhia leaves can be used fresh, dried or frozen, all available to buy at your local Middle Eastern grocer.

🥬Preparing Fresh Molokhia Leaves

Preparing fresh jute leaves is quite a process, but so worth it, as it’s freshest!

It requires several hours of labour due to taking off the leaves from the stalks (which are very long - about 1-1.5 (up to 4.11") meters long)

Once this is done, the leaves are then de-stemmed, checked for any unwanted browning/debris, washed until the water is clean (cut if required) and used directly in cooking or dried or frozen.

Side note: wear gloves as your fingernails will turn brown/black from de-stemming. Not a good look - trust me (The first time I sat with the ladies to prep fresh molokhia, I hated my life - I was a teen, haha)

🥬DIY Dried Molokhia Leaves

Follow the aforementioned steps for working with fresh molokhia, then dry the leaves well (I usually use a salad spinner - making sure there is no dampness).

Place the leaves individually on a flat surface, preferably in the sun, and allow the leaves to completely dry - this can take one day+ depending on weather conditions.

Store in an air-tight container or snap-lock bag in the pantry. Dried jute mallow leaves are a dull green/brown colour and will last for months.

To hydrate dried mloukia leaves, simply soak in water until rehydrated and then ring out with your hands as much water as possible.

🥬How to Freeze Molokhia Leaves

Follow the steps above in the fresh section and then dry them using a salad spinner.

Ensure the leaves are fully dry (chop if required) before portioning out into snap lock bags and storing flat in the freezer. They will store for several months.

The frozen variety doesn’t need to be thawed out prior to cooking.

😋Why you’ll love this recipe

  • It’s diet-friendly - catering for vegans (Middle Easterners refer to this version as vegetarian mloukhia) and gluten-free.
  • Jute Mallow is easy to prepare.
  • Suitable for Easter or Ramadan Iftar.

✔️What You’ll Need

pulled jackfruit, vegetable stock, onion, garlic seasoning, jute mallow leaves and herbs laid out

The complete list of ingredients with measurements, can be found in the full recipe card below.

Jute leaves - fresh, frozen or dried varieties of molokhia can be used and they are all equally good.

Though frozen is the easiest to use, with the least amount of preparation. Frozen molokhia doesn’t need to be thawed, use immediately from the packet.

Jute leaves only take about 15 minutes to cook through, I like to cook mine a little longer (20-25 minutes) I find this helps combat any bitterness.

Young jackfruit - this is used in place of chicken or lamb, which is commonly used in this recipe.

Young jackfruit has a neutral flavor and resembles shredded chicken.

I prefer to use the canned organic variety with minimal ingredients.

My children, who aren’t on a vegan diet, loved this version - winning!

Coriander (cilantro) whilst I always advocate using the fresh variety, frozen can be used also.

For a flavor boost, my family loves to add dried coriander also.

Coriander, along with garlic, is a key ingredient - do not skip or skimp. In fact, you can up the garlic if you like.

Vegetable stock gives a wonderful flavor and requires no additional salt, I like using the Massel brand as it is vegan. 

Fresh lemon juice is always added at the end. I like to cut up lemon wedges and allow people to add as much as they like. The lemon flavoring enhances the flavor.

🔪Step by step guide

Step 1 - Over medium heat, add olive oil to a pot, once heated fry off the onion, garlic, and fresh coriander (cilantro) until wilted.

Step 2 - Add all spices and stir through, then add frozen molokhia (jute leaves), and fry for 5 minutes until they have reduced in size. 

Step 3 - Add vegetable stock, stir through and then turn heat to med-low and allow to simmer for 20-25 minutes with the lid on. Check in every five minutes and stir.

Step 4 - Once cooked through, serve warm on top of rice and a splash of fresh lemon juice.

frying chopped onion, coriander and garlic in a red pot
cooking vegan molokhia in a red pot

🌱Variations

Omit the young jackfruit if you can’t get your hands on this. It won’t be a disappointing meal.

Add a little bit of heat by adding a small chopped chilli or dried chilli flakes.

Use finely chopped mulukhia to create a soup instead. Kids love to mix this with rice, parents love to feed this to toddlers.

🍴What to serve with?

Molokhia is always served with Arabic rice its made with with vermicelli.

Our family marries molokhia with fasoulia (red kidney bean stew).

The flavors of these two dishes with the vermicelli rice complement each other so well (I’m salivating at the thought)

You can also enjoy molokhia with Lebanese pita bread.

⭐Pro Tips

Ensure that the frozen molokhia is frozen as whole leaves and not chopped up for this Lebanese recipe. The chopped-up variety will result in a goopy soup.

If the frozen leaves are a large, give them a quick rough chop (not small)

If the jute mallow leaves are a little bit bitter (never overwhelming), this flavor will definitely subside the next day.

Mloukhia makes the best leftovers, the flavor is stronger the next day, in my opinion.

Jute leaves will absorb the majority, if not all, of the vegetable stock. If you would like your molokhia to have a little more broth, add half a cup more at a time. Don’t forget to taste test.

Do not simmer on high, this dish is best cooked on med-low heat.

vegetarian molokhia in a grey bowl with two slices of lemon

❓FAQ

Why is molokhia slimy when cooked?

The Molokhia vegetable (leaves) turns mucilaginous (mucus-like) when cooked due to the soluble fiber within. This is similar to when okra is cooked. This is a naturally occurring reaction.

Where can I buy Molokhia?

Molokhia is generally found in ethnic grocers such as Middle Eastern, Greek or Asian. It is always found in the freezer section. Sometimes it can be found fresh, still on the tall stalks, or on the shelves as a dried variety. Ask for either molokhia, Egyptian spinach, jute leaves or jews mallow.

Can I freeze cooked Molokhia?

Yes. Once your cooked molokhia has cooled to room temperature, place it in an airtight container for up to 3 months. It can also be stored in the fridge for up to five days. Leftover molokhia is so good as the flavors infuse further.

How do you clean molokhia?

Once the leaves are separated from the stems, check for any unwanted browning/debris. Place them into a bowl and wash by agitating the leaves until the water is clean, clear and has no debris. Water should be changed several times during this process.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk  on social media.

Recipe

vegetarian lebanese molokhia up close

Lebanese Molokhia (Jute Mallow Leaves - ملخية)

Molokhia (ملخية) is a beloved Middle Eastern comfort food that kids and adults adore. Known as Jute leaves, this recipe is warming and mouthwatering, the perfect way to get a load of greens into your diet.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Author: Janelle Hama

Ingredients

  • 375 g Molokhia Jute Mallow Leaves
  • 230 g Jackfruit (canned) pulled apart
  • ½ med Onion Finely diced
  • 1 small bunch Coriander Fresh, finely chopped Cilantro (small handful)
  • 5 cloves Garlic crushed
  • 1 tablespoon Olive oil extra virgin
  • ½ tablespoon Dried coriander ciliantro
  • 1 teaspoon Lebanese 7 spice substitute all spice
  • 500 ml Vegetable stock
  • ½ teaspoon Black pepper cracked
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Over medium heat, add olive oil in a pot, once heated fry off onion, garlic and fresh coriander (cilantro) until wilted.
    molokhia step 1
  • Add all spices and stir through, then add frozen molokhia (jute leaves), fry for 5 minutes until they have reduced in size. 
    Lebanese mloukhia step 2
  • Add vegetable stock, stir through and then stir through young jackfruit. Turn heat to med-low and allow to simmer for 20-25 minutes with lid on. Check in every five minutes and stir.
    cooking vegan molokhia in a red pot
  • Once cooked through, serve warm on top of rice and a splash of fresh lemon juice.
    molokhia step 4

Video


Notes

Whole frozen molokhia leaves are used. You can use dry or fresh also. If the leaves are very large, roughly chop.
Do not simmer on high, this dish is best cooked on med-low heat.
 

Equipment

pot
pot

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 609mg | Potassium: 848mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9162IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 3mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Lorraine

    July 19, 2022 at 7:25 am

    I'm so happy to find *vegan* Lebanese recipes! I was trying to decide whether to make M'loukhiyeh with tofu or jackfruit when I came upon your recipe 🙂 In the version I learned, the minor ingredients were a bit different, but I will try your way this week. I'll be exploring your other recipes too, I'm sure. Thanks for posting this... Cheers from Canada 🙂

    Reply
    • Janelle Hama

      July 19, 2022 at 8:09 am

      I am so glad you stopped by and said hello!!

      You could eventually try both versions and if you ever get stuck just make it with chopped carrots instead.

      Mloukiyeh is always a winner for me, no matter which way it is made.

      Enjoy!
      J

      Reply
  2. Michael

    January 08, 2022 at 7:32 am

    This sounds delicious! I was gifted some dried molokhia recently, but I have no idea how to adapt the recipe - do you have any advice?

    Reply
    • Janelle

      January 08, 2022 at 8:39 pm

      Hi Michael,

      Working with dry molokhia leaves isn't difficult. Place the leaves into a bowl of water (tap water is fine) let them hydrate for 5 minutes. Use your hands to swirl them around in the water, this will help separate unwanted debris from the leaves. Then rinse them. Repeat the swirling/rinsing about 5 times or until the water is clear. You can then use the molokhia leaves as per this recipe (you can roughly chop them too)

      Enjoy!

      J 🙂

      Reply
  3. Angel

    April 26, 2021 at 9:44 am

    5 stars
    I would’ve never have thought about using jack fruit. You’re site has taught me a lot. Salem ha dayet for showing how to convert Arabic dishes into vegan Arabic dishes

    Reply
    • Janelle

      April 26, 2021 at 9:48 am

      Food can be amazing, I find jack fruit fascinating.

      Your words are kind - thank you for your support Angel

      J

      Reply
    • Aya

      May 17, 2021 at 5:55 am

      The thought of using jackfruit never occured to me, What a good idea!

      Reply
      • Janelle

        May 17, 2021 at 11:31 am

        It's great as it shreds like chicken. I'd look forward to hearing when you make it.

        Reply

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