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vegetarian lebanese molokhia up close
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: main
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 100kcal
Author: Janelle Hama

Equipment

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

Instructions

  • Over medium heat, add olive oil in a pot, once heated fry off onion, garlic and fresh coriander (cilantro) until wilted.
    ½ med Onion, 5 cloves Garlic, 1 tablespoon Olive oil, 1 small bunch Coriander
    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. 
    375 g Molokhia, ½ tablespoon Dried coriander, 1 teaspoon Lebanese 7 spice, ½ teaspoon Black pepper
    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.
    230 g Jackfruit, 500 ml Vegetable stock
    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.
Serving suggestions
Lebanese Molokhia is always served with vermicelli rice. We love pairing it with fasolia (red kidney bean stew) too.  Some pickled vegetables works nicely also. You can also enjoy it with Lebanese pita bread.

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