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Lebanese Cuisine



A traditional Lebanese stew cooked the traditional way, packed with satisfying flavors, a great family meal, worth the time to prepare and can be frozen for days when you have no time to cook! Serve next to vermicelli rice, lemon juice and onions soaked in red vinegar, you can also add some toasted pita bread on top to make it completely perfect!

  • 5
  • 30
    Mins Prep
  • 60
    Min Cook
  • 520
    Calories Per Serving


  • 200 grams dried mloukheye leaves
  • 3 big onions - divided: 1 finely chopped, 2 roughly chopped
  • 2 and a ½ garlic bulbs - divided: 1 bulb crushed, the other 1 ½ left as whole cloves
  • 1 ½ cups coriander, finely chopped
  • ½ cup lemon juice
  • 1-2 hot peppers (optional), finely chopped
  • 500 grams chicken breasts, boiled, broth saved, shredded
  • A sprinkle of dried coriander
  • Salt to taste
  • 3 Tbsp. olive oil
  • Black pepper

Buy ingredients from this recipe

3 Ingredients

Recipe By

Sara Assi

As a dietitian, a food lover, and a mother of two, I find happiness in cooking and providing healthy meals for my family and recipes for people. I aim to make cooking a fun experience rather than a task. I also try to simplify recipes and make them e.. view more


  • 1

    Boil the leaves until half tender for around 20 minutes, drain, wash well and squeeze (repeat washing and squeezing for 3-4 times until the juice that comes out of the leaves is clear)

  • 2

    Preheat oven to the maximum (from top and bottom)

  • 3

    Put the 2 roughly chopped onions and 1 ½ garlic bulb (whole garlics) in the oven, drizzle some olive oil and a sprinkle of salt and grill in the oven until golden brown

  • 4

    Heat a pot, add 2 Tbsp. olive, add the finely chopped onions and sauté until golden yellow

  • 5

    Add the coriander (leave a bit of fresh coriander to add at the end) and the minced garlic (also leave some to add at the end)

  • 6

    Add the hot peppers and stir all together

  • 7

    Add the squeezed mloukheyeh, and stir, add 2 Tbsp. lemon juice and a sprinkle of dried coriander

  • 8

    Leave for 10-15 mins stirring occasionally on low heat

  • 9

    Add chicken broth and stir, leave to simmer until the leaves are tender enough (around 50 minutes)

  • 10

    15 minutes before turning the heat off, add the remaining fresh coriander, fresh minced garlic, grilled garlic and onions, shredded chicken and lemon juice

  • 11

    Turn off the heat and serve with vermicelli rice and diced onions soaked in red vinegar.

  • Loose Garlic Local Per Kg

    Loose Garlic Local per Kg can be eaten raw or cooked. Raw garlic produces a strong flavo..
    LBP 44,999
  • White Onion Local per Kg

    White Onion Local per Kg tend to be stronger than brown onions and have a white papery s..
    LBP 7,500
  • Fresh Chicken Breast per Kg

    Chicken Breast per Kg is skinless and boneless. Perfect for stews and casseroles. Keep r..
    LBP 119,999



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