The jute-leaf stew traditionally served with chicken in Lebanese cuisine is mloukhieh, also spelled molokhia or mulukhiyah. It is made from the leaves of Corchorus olitorius, a plant also called jute, Jew’s mallow, or nalta jute. The leaves produce a naturally mucilaginous texture when cooked, which can make the broth feel slightly thick or slippery.
In the Levantine style, chicken is commonly boiled first to create a flavorful broth. The mloukhieh leaves are then cooked with the stock, while garlic and coriander are fried separately and added as a fragrant finishing mixture. The dish is often served with white rice and lemon, whose acidity balances the earthy, rich stew.
Preparation varies across the region. Egyptian molokhia is often chopped into a soup with garlic and coriander, while northern Lebanese cooks also prepare a vegetarian version called mloukhiye b zeit with fresh leaves, olive oil, onions, garlic, tomatoes, and chili peppers. The dish is unrelated to mulligatawny, fasolia, and bamieh: those are different soups or stews with different principal ingredients.