Introduction
Mloukhieh Bi Lahme, or Mloukhieh With Meat, is more than just a dish; it’s a culinary experience that brings the flavors of the Middle East right to your table. Known for its unique and savory taste, Mloukhieh is made from a special leafy green known as Jew’s mallow, which is a staple in many Lebanese and Egyptian kitchens. This dish not only boasts a rich history but also a deep cultural significance, often served during family gatherings and celebrations.
With its fragrant herbs, tender meat, and delectable sauce, it’s no surprise that Mloukhieh Bi Lahme has won hearts around the globe. In this article, you’ll discover how to make Mloukhieh Bi Lahme (Mloukhieh With Meat) at home, explore its ingredients, variations, and even get some tips to elevate your cooking game. Let’s dive in!
Ingredients
Here’s what you’ll need to whip up a pot of delicious Mloukhieh Bi Lahme (Mloukhieh With Meat):
| Ingredient | Measurement | Description |
|---|---|---|
| Fresh Mloukhieh Leaves | 500g | *The star of the dish, these leaves provide a unique flavor and texture.* |
| Beef or Lamb (cut into chunks) | 600g | *Tender meat adds heartiness and richness to the Mloukhieh Bi Lahme.* |
| Onions (finely chopped) | 2 medium | *Enhances the overall flavor and sweetness of the dish.* |
| Garlic (minced) | 6 cloves | *Fresh garlic enhances the aroma and depth of flavor in Mloukhieh Bi Lahme (Mloukhieh With Meat).* |
| Olive Oil | 4 tbsp | *Adds a fruity richness, characteristic of Mediterranean cuisine.* |
| Vegetable or Chicken Stock | 5 cups | *Using homemade stock intensifies the flavor profile of this dish.* |
| Cilantro (finely chopped) | 1/4 cup | *Adds freshness and aroma that complements the rich flavors.* |
| Salt | to taste | *Essential for enhancing all the flavors.* |
| Black Pepper | to taste | *Adds a subtle heat that is often found in Middle Eastern cooking.* |
Step-by-Step Instructions
Making Mloukhieh Bi Lahme (Mloukhieh With Meat) is a labor of love, but the results are definitely worth it. Follow these steps to create this comforting dish:
Step 1: Prepare the Ingredients
Start by rinsing the fresh Mloukhieh leaves thoroughly under cold water. This helps to remove any dirt or impurities. After washing, roughly chop the leaves and set them aside. Next, gather your meat, chop the onions, and mince the garlic to ensure everything is ready for cooking.
Step 2: Cook the Meat
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown. This caramelization will add depth to the dish. Next, introduce the meat chunks into the pot, browning them on all sides. This step is essential for developing the rich flavors in Mloukhieh Bi Lahme (Mloukhieh With Meat).
Step 3: Combine Ingredients
Once the meat is browned, add the minced garlic, stirring for about a minute until fragrant. Then, pour in the vegetable or chicken stock, bring it to a boil, and then let it simmer for about 30-40 minutes until the meat is tender. Afterward, slowly incorporate the chopped Mloukhieh leaves into the pot along with salt and black pepper. Stir gently to combine, and let it simmer for another 15-20 minutes. The leaves should wilt perfectly in this luscious broth.
Step 4: Serve and Enjoy
Once cooked to perfection, serve Mloukhieh Bi Lahme (Mloukhieh With Meat) hot, garnished with chopped cilantro. Typically enjoyed with rice or traditional Arabic bread, your guests will surely be in for a treat!
Pro Tips
1. **Use Fresh Ingredients**: Fresh Mloukhieh leaves can make a significant difference. If they’re not available, look for frozen alternatives, but nothing beats the fresh ones.
2. **Perfect the Meat**: Allow the meat to simmer longer if you prefer it melt-in-your-mouth tender. Feel free to experiment with different meats like chicken or even go vegetarian with chickpeas.
3. **Spice It Up**: For a little heat, consider adding a pinch of cayenne pepper or a dash of chili flakes while cooking. It can elevate the dish dramatically.
4. **Pair With Sides**: Serve with yogurt or mint chutney to balance the richness of Mloukhieh Bi Lahme (Mloukhieh With Meat). Sides of pickles can also add a lovely contrast.
5. **Freezing for Later**: Mloukhieh can be made in bulk and frozen for later enjoyment—just ensure to cool it before freezing, and it’ll keep for up to 3 months.
Nutritional Information
Check out the nutritional breakdown per serving of Mloukhieh Bi Lahme (Mloukhieh With Meat):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Carbohydrates | 20g |
| Saturated Fats | 7g |
| Fiber | 5g |
| Cholesterol | 80mg |
| Sugars | 2g |
| Fat | 26g |
FAQs
What is the best way to store Mloukhieh Bi Lahme (Mloukhieh With Meat)?
Mloukhieh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can Mloukhieh Bi Lahme (Mloukhieh With Meat) be made vegan or gluten-free?
Absolutely! To make it vegan, substitute the meat with chickpeas or mushrooms. Use vegetable broth to keep it gluten-free.
What are the best side dishes to serve with Mloukhieh Bi Lahme (Mloukhieh With Meat)?
Fluffy rice, Arabic bread, or a side of yogurt with garlic and mint complement this dish beautifully.
How long does it take to prepare Mloukhieh Bi Lahme (Mloukhieh With Meat)?
Preparation takes about 20 minutes, and cooking typically around 1 hour, making it a fulfilling and rewarding meal.
Can I freeze Mloukhieh Bi Lahme (Mloukhieh With Meat) for later?
Yes, Mloukhieh freezes well. Just cool it completely before transferring it to a freezer-safe container.
What spices can I add to enhance Mloukhieh Bi Lahme (Mloukhieh With Meat)?
Common spices include cumin and coriander for added warmth. Experiment with what you enjoy!
Is there a specific way to serve Mloukhieh Bi Lahme (Mloukhieh With Meat)?
Traditionally, it is served over rice, garnished with fresh herbs. Pair it with a side of tahini sauce for a flavorful twist.
Can I use dried Mloukhieh instead of fresh?
While fresh is preferable, dried Mloukhieh can be used in a pinch. Just make sure to soak it in warm water beforehand to soften.
