Lebanese Recipes - Mlukhieh


Mlukhieh Serves 5 - 6 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 Salt
		Important The mixed spices used here are the traditional '7 spices' you can buy off the shelf .
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.