Mlukhiyyeh (Mlukhiyyah or Jute Leaves)

For non Arab Readers, Mlukhiyyeh is popular all around the Middle East; made of Nalta Jute Leaves and usually served with Chicken & Rice. Everyone will assume it’s hard to make but it is actually very easy!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves:  2 HUNGRY people



  • 800 g Chopped Mlukhiyye Frozen Bags
  • 1 Onion
  • 2 Bay Leaves
  • 10 cups of Water
  • 2 Cardamom Seeds
  • 1 Tomato, chopped into 4 pieces
  • 2 Maggi Chicken Bouillon
  • Salt & Pepper
  • 1 Full Chicken 1.2 Kg, cut into pieces
  • 3 Potatoes
  •  Vegetable Oil
  • 1 Lemon
  • 12 Garlic Cloves + 2 cloves for chicken (total 14)
  • Bunch of Coriander
  • 2 tbsp 7 Spices
  • Salt & Pepper


  1. Preheat over to 180 C
  2. In a deep pot, place the water, cardamom, bay leaves, chicken and onion over medium heat. Leave it for 20 minutes. (season with salt & pepper)
  3. 20 minutes later, remove the chicken and set aside. Drain the chicken stock and refill in the pot.
  4. Add the Mlukhiyye, the tomato, the chicken bouillon, salt and pepper to the chicken stock. Let it boil.
  5. In a separate pan, fry the garlic and the coriander until brown. Add to the Mlukhiyye when boiling.
  6. Keep the Mlukhiyye over the heat until it’s dense and thick.
  7. Meanwhile, cut the potatoes into circular pieces.Deep fry vegetable oil until half cooked.
  8. Prepare chicken sauce by adding juice of 2 Lemons and 2 minced garlic cloves.
  9. Place the potatoes and chicken in a pan. Season with salt, pepper and 7 spices then drizzle sauce on top.Cover and place in preheated oven (180 C) for 25 minutes. Then uncover and cook for another 7 minutes until crispy.
  10. Serve with Rice 🙂 Enjoy!

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