Lebanese Mlukhieh Recipe


2 kg mlukhieh with stems OR 1/2 kg mlukhieh leaves
1/2 kg of lamb shanks
1 small chicken
1 medium onion sliced
3 bulbs garlic – peeled (1/2 crushed, 1/2 whole)
1 large bunch fresh coriander chopped
1/4 cup ground coriander
3 fresh chillies chopped
3 tbs oil for cooking
1/2 tsp mixed spices
1/2 tsp black pepper
4 tbs lemon juice
6 cups water for boiling


Place chicken and meat in deep pot and bring to boil. Remove scum when surfaces. Add the sliced onions, salt and mixed spices. Cover and simmer for 1 hr. Remove chicken and de-skin and bone retaining the stock. Now wash and dry the mlukieh leaves. Heat oil in a pan and add the garlic, chillies, black pepper, ground coriander and 1/2 the fresh coriander. Stir-fry for 5 mins then add the leaves. Continue frying for a further 5 mins. Now add the lamb shanks and 4 cups of the meat stock.

Bring to the boil and then simmer for 1/2 hr. Check the mlukieh are cooked and add more seasoning to taste, the rest of the coriander, the chicken and the lemon juice. Continue cooking on low heat for 5 mins. Serve with rice and extra lemon juice if desired.

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