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Mulukhiyah - Syrian Jute Leaves Stew with Lamb, Coriander and Lemon

A mouthwatering popular Syrian stew made with jute leaves (Mulukhiyah) simmered in lamb broth, lamb meat, garlic & coriander, and served alongside lemon, rice & various toppings.
Servings 4 Servings
Prep Time 1 hr
Cook Time 1 hr 15 mins
Soaking & Stock Making Time 2 hrs


  • Pressure Cooker
  • Large casserole pot with lid
  • Mortar & Pestle or Garlic Mincer
  • Large bowl for soaking the leaves


Cilantro & Garlic Mix

  • 1 bunch coriander / cilantro chopped finely with stems
  • 5 garlic cloves minced or mashed in mortar & pestle
  • 1 tbsp salt

Vinegar & Onion Topping

  • 0.5 white onion finely chopped
  • 0.5 cup white vinegar

Other Toppings & Sides

  • pita bread
  • 3 lemons juiced and for serving
  • Syrian Rice & Vermicelli


Prepare the Lamb Meat & Stock

  • Prepare a batch of Beef or Lamb Meat Stock to use in this recipe. You can use beef or lamb, but the lamb is the more Syrian choice.

Prepare the dried Mulukhiyah

  • Rinse the Mulukhiyah in a large bowl and drain a few times to remove any dust or dirt. Then soak it in plenty of hot water for 1 hour.
  • Strain it, squeeze out the water, and wash it again in cold clean water and leave it to soak for another 30 minutes.
  • Strain it, squeeze out the water, and leave it to dry on a towel until you are ready to cook it. Make sure it dries out completely.

Cook the Mulukhiyah

  • Heat a large pot (enough to hold the stew!) over medium high heat, and melt the ghee in it.
  • Add the whole garlic gloves and fry them for around 1 minute. They should become aromatic but not burn.
  • Add the dried Mulukhiyah, and fry it alongside the garlic cloves - for about 5 minutes. It should smell delicious.
  • Add the stock into the pot, and bring to a boil. Add 2 tsp of the salt and stir it around.
  • Put the lid on the pot, and simmer it for about 1 hour. Basically you are looking for the Mulukhiyah to soften like silk. You can start to check for done-ness at the 30-45 min mark.
  • After the hour or so you can add the meat pieces that you made from the Beef or Lamb Meat Stock into the pot, and cook for an additional 15 minutes with no lid.
  • Beat the garlic, salt & cilantro in a mortar or pestle for that authentic Syrian taste, or just mince the garlic and add it with the chopped cilantro.
  • Taste the stew, and if it needs more salt - add one more tsp of salt. Season to your taste buds!
Author: Taste of Sham
Course: Main Course
Cuisine: Arab, Syrian
Keyword: Coriander, Jute Leaves, Lamb, Lemon, Mulukhiyah, Syrian