Mlokheya

This is another dish that many middle eastern countries fight over the origin. In this case I made it as Situ (Grandma) used to make it, which very Lebanese (I guess). However, I added an alternative to the play, which is fried arabic bread, that Patrieck thought me, it can be considered very Palestinian (I guess). I also added my own twist with zaatar and sumac.

All in all, it is a very nutritious meal that promise to be soothing and comforting.

This recipe yields 4 portions.

Ingredients:

400 gr. of mlokheya [also known as callaloo or jew's mallow] (washed and chopped)

1 medium onion (chopped)

2 garlic cloves (mashed)

4 chicken breast fillet (chopped)

8 cups of chicken broth

1 tablespoon of zaatar

1 tablespoon of sumac

Salt and Peper to taste

Olive oil to sauté

Directions:

1. In a pan, sauté in the olive oil: onion, garlic, chicken and the mlokheya, until chicken is cooked and onions and garlic are transparent. Add the seasoning: salt & pepper, zaatar and sumac.

2. Add the chicken broth and simmer for 30 minutes.

3. Serve with rice (arabic styled with fried noodles) and pieces of fried bread.

Tips:

1. Click on the underlined words to see a picture or a definition.

Enjoy!