There are two kinds of people when it comes to mloukhiyeh: those who patiently prepare fresh leaves every season, and those of us who happily reach for the frozen bags most of the year. Honestly, I’m usually on team frozen because it’s already cleaned, chopped, much faster to make, and usually more affordable. But when fresh mloukhiyeh is in season, it’s worth the extra effort at least once. There’s something special about cooking with fresh leaves—the flavor is brighter, the texture is softer, and it fills the kitchen with memories of family meals.
Preparing fresh mloukhiyeh does take time. Washing every leaf thoroughly and removing all the stems is definitely the most time-consuming part, but once that’s done, the recipe itself is surprisingly simple.
Why You’ll Love This Fresh Mloukhiyeh Recipe
- Traditional Middle Eastern comfort food
- Made with fresh seasonal mloukhiyeh leaves
- Rich homemade chicken broth
- Naturally gluten-free
- Perfect for family dinners
- Freezer-friendly leftovers
What is Fresh Mloukhiyeh Wara2?
Fresh Mloukhiyeh Wara2 is one of the most beloved dishes across the Middle East. Unlike shredded mloukhiyeh, this version keeps the leaves whole, giving the dish a completely different texture.
The leaves are gently cooked in homemade chicken broth until tender, then finished with shredded chicken. Some families season the leaves with garlic and dried coriander while others finish the dish with a fragrant mixture of fresh garlic and cilantro fried in olive oil. Both methods are delicious, and I’ve included both below.
Ingredients
For the Chicken Broth
- 500 g chicken breast or chicken thighs
- 1 onion, quartered
- 4–5 cardamom pods
- 1 bay leaf
- Salt, to taste
- 1 teaspoon chicken stock powder (optional)
- Water (enough to cover the chicken)
For the Mloukhiyeh
- 1.5 kg fresh mloukhiyeh leaves
- 4–5 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons dried coriander
To Serve
- Vermicelli rice
- Fresh pita bread
How to Make Fresh Mloukhiyeh Wara2
Step 1: Prepare the Leaves
Wash the fresh mloukhiyeh leaves several times until completely clean.
Carefully remove all of the stems and set the cleaned leaves aside.
Step 2: Brown the Chicken
Using the sauté function on your Instant Pot or a large pot, lightly brown the chicken first. This helps remove any unwanted odor and adds more flavor to the broth.
Step 3: Make the Chicken Broth
Add:
- Onion
- Cardamom pods
- Bay leaf
- Salt
- Chicken stock powder (optional)
- Enough water to cover
Pressure cook for 20 minutes.
Once finished:
- Remove the chicken.
- Strain the broth.
- Shred the chicken.
- Reserve the broth.
Step 4: Wilt the Leaves
In an extra-large pot, heat the olive oil.
Add:
- Garlic
- Dried coriander
Cook for about a minute until fragrant.
Add the fresh mloukhiyeh leaves.
Continue stirring until the leaves wilt down considerably.
Step 5: Add the Broth
Pour the strained chicken broth over the wilted leaves.
Bring everything to a boil.
Reduce the heat and simmer for 20 minutes.
Step 6: Finish with the Chicken
Add the shredded chicken.
Cook for another 10 minutes.
Taste and adjust the seasoning if needed.
Serve immediately.
Alternative Traditional Finish
Some families prefer to skip the garlic and dried coriander at the beginning.
Instead:
- Wilt the leaves using only olive oil.
- In a separate skillet, fry together:
- Fresh minced garlic
- Fresh chopped cilantro
- Olive oil
- Pour this fragrant mixture over the cooked mloukhiyeh.
- Stir in the shredded chicken and serve.
Both methods are authentic—the choice comes down to family tradition and personal preference.
Pro Tips
- Wash the leaves extremely well to remove any dirt.
- Removing every stem takes time but creates the best texture.
- Chicken thighs produce a richer broth than chicken breast.
- Don’t overcook the leaves or they may lose their bright green color.
- Homemade broth gives the best flavor, but chicken stock powder adds extra richness if desired.
- This recipe tastes even better the next day.
Frequently Asked Questions
Can I use frozen mloukhiyeh instead?
Absolutely! Frozen mloukhiyeh is my everyday choice because it’s already cleaned and prepared. Fresh is wonderful when it’s in season, but frozen saves a lot of time.
Can I make this ahead of time?
Yes. Mloukhiyeh reheats beautifully and often tastes even better the next day.
Can I freeze leftovers?
Yes. Store cooled mloukhiyeh in freezer-safe containers for up to three months.
What do you serve with mloukhiyeh?
Traditionally it’s served over vermicelli rice, but my favorite way to eat it is with fresh pita bread for dipping.
🎥 Watch How to Make It
Fresh Mloukhiyeh Wara2 with Chicken
Ingredients
Chicken Broth
- 500 g chicken breast or thighs
- 1 onion quartered
- 4 –5 cardamom pods
- 1 bay leaf
- Salt
- 1 tsp chicken stock powder optional
- Water to cover
Mloukhiyeh
- 1.5 kg fresh mloukhiyeh leaves washed well and stems removed
- 3 tbsp olive oil
- 4 –5 garlic cloves minced
- 2 tbsp dried coriander
Instructions
- Wash the mloukhiyeh leaves thoroughly several times and remove all stems.
- Brown the chicken using the sauté function in the Instant Pot or in a large pot.
- Add onion, cardamom, bay leaf, salt, chicken stock powder (if using), and enough water to cover.
- Pressure cook for 20 minutes.
- Remove the chicken, strain the broth, and shred the chicken.
- Heat olive oil in an extra-large pot.
- Add the garlic and dried coriander and cook until fragrant.
- Add the fresh mloukhiyeh leaves and continue stirring until they wilt.
- Pour the strained broth over the leaves.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the shredded chicken.
- Cook another 10 minutes.
- Taste and adjust seasoning.
- Serve hot with vermicelli rice or warm pita bread.
Notes
- Fresh garlic and cilantro can be used instead of garlic and dried coriander. Simply wilt the leaves in olive oil alone, then fry fresh garlic and cilantro together in olive oil and pour it over the finished mloukhiyeh before adding the chicken.
- Leftovers taste even better the next day.
- My favorite way to enjoy mloukhiyeh is with warm pita bread, although it’s traditionally served over vermicelli rice.
You May Also Like
If you love traditional Middle Eastern comfort food, be sure to try:
- Shredded Mloukhiyeh — A classic version made with finely chopped molokhia leaves.
- Vermicelli Rice — The perfect side dish to serve with mloukhiyeh.
