Lebanese jews mallow recipe

Recipe for lebanese jews mallow in our easy arab recipes collection.

Recipe ingredients

• 16 ounces of fresh Jews mallow, melokhia, leaves
• 32 ounces chicken, cleaned, quartered
• 20 ounces lamb stew meat, cubed
• 1 large onion, peeled
• 1 cup fresh coriander, finely chopped
• 3 heads garlic, peeled
• 1/4 cup ground dried coriander
• 1 tablespoon salt, as desired
• 3 tablespoons shortening or butter
• 3 tablespoons shortening or butter, for frying jews mallow
• A dash of ground white pepper, cinnamon and black pepper

How to make lebanese jews mallow

• Fry meat with 2 tablespoons of shortening and a dash of salt, cinnamon and black pepper.
• Remove and place in another pot. Cover with water and cook over moderate heat.
• Bring to a boil then lower heat, cover pot and continue cooking for 2 hours until tender.
• Fry chicken with same shortening and a dash of salt and white pepper on low heat.
• Cover with water. Cover pot and cook on moderate heat for 45 minutes. Remove and put aside.
• Grill onion. Process onion with dried coriander, one peeled head of garlic and a dash of salt. Put aside.
• Fry jews mallow in batches with shortening. Remove and place aside.
• Fry remaining garlic and onion mixture with remaining shortening.
• Stir in coriander and jews mallow leaves. Add meat and stock.
• Cover pot and cook over low heat for 1 hour until tender.
• Serve hot garnished with chicken and a dash of cinnamon accompanied by cooked rice, radishes and lemon.

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• Lentils with dough
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• Lebanese stuffed zucchini

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