A meal that joins every household, all families and friends, mloukhiyeh is more than a dish. It’s a way of life.
If ‘soul’ could be embodied into a dish, mloukhiyeh would be it.
Although Many Egyptians consider Mloukhiyeh to be one of their national dishes, variations of the dish span from the eastern most point of North Africa, all the way to the Levantine region, and beyond.
A ‘well balanced’ meal of meat and vegetables, flavor and soul, this culinary Ying Yang should be tried at least once.
Although the original recipe for mloukhiyeh is fully Paleo, the dish is normally served with basmati white rice.
We, of course, substituted the rice with our trusty cauliflower rice, and voila! Fully Paleo mloukhiyeh ready to go.
- 2 onions (Diced)
- 5 cloves garlic
- Olive oil
- 900g chicken
- 3 large bay leaves
- 3 cinnamon sticks
- 1.5 liters of water
- 800g fine chopped Mloukhiyeh (frozen)
- 400g rough chopped Mloukhiyeh (frozen)
- 1.5 tsp sea salt
- 0.5 tsp pepper
- 1.5 tsp cinnamon
- Sear the pieces of chicken in a hot frying pan until brown.
- Sauté 1 onion, 5 cloves of garlic until caramelized.
- On a med/high heat, add the browned chicken, bay leaves, cinnamon sticks, and water into a pot. Boil until the chicken is cooked through.
- Next, pick out the bay leaves and cinnamon, and discard.
- Add the frozen mloukhiyeh directly into the boiling mixture, it should be thawed and soupy in a matter of 10 minutes!
- Let this mixture boil for approximately 45 minutes to an hour, stirring every few minutes.
- Serve on a bed of warm cauliflower rice, and enjoy 🙂