Refreshing Lebanese-Style Mulukhiyya Salad
Quick answer
Blanch the mulukhiyya leaves briefly and plunge them into ice water before mixing with the dressing. This method keeps the leaves vibrant green.
- Total time
- 20 dk
- Servings
- 4
- Calories (est.)
- ~140 kcal
- Difficulty
- kolay
mulukhiyya salad · fresh mulukhiyya · mediterranean salad
20 dk · 4 servings · 140 kcal
Ingredients
- 300 g fresh mulukhiyya leaves
- 3 cloves garlic (minced)
- 1/2 tea glass olive oil
- Juice of 1 lemon
- 1 tsp pomegranate molasses
- 1 tsp salt
- 1/2 tsp cumin
Method
- Separate the mulukhiyya leaves from their stems and wash thoroughly in plenty of water.
- Boil in boiling water for about 2 minutes and immediately transfer to ice water to shock.
- Drain the leaves well and place them in a bowl.
- In a separate bowl, whisk together olive oil, lemon juice, minced garlic, pomegranate molasses, salt, and cumin to make the dressing.
- Pour the dressing over the leaves, gently toss, let rest for 10 minutes, and serve.
Be careful not to overboil the mulukhiyya leaves, otherwise they will lose their crisp texture.
FAQ
Can dried leaves be used for mulukhiyya salad?
Fresh mulukhiyya leaves yield the best results for this salad recipe.
How long can the salad be stored?
It is recommended to consume it immediately after dressing.
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