Molokhia

molokhia

Molokhia, also spelled as molokheya or mulukhiyah, is a popular dish in Egypt that has been enjoyed for centuries. It is a green leafy vegetable that is also known as Jew’s mallow, Egyptian spinach or simply, mallow. The molokhia plant has a long history, and it is thought to have originated in ancient Egypt.

The leaves of the molokhia plant have a slimy texture when cooked, which may seem off-putting at first glance. However, once combined with the right seasonings and cooked correctly, it becomes a deliciously comforting dish. Molokhia is usually served hot with rice or bread, and it is a staple in Egyptian cuisine.

Preparing Molokhia is a labor-intensive process. First, the leaves are harvested, cleaned, and steeped in water for a few hours. Then, it is traditionally hand-chopped for hours until it becomes a green paste. However, modern-day techniques have made this process more manageable, such as using a food processor.

The taste of Molokhia relies heavily on the accompanying spices and ingredients. In Egypt, it is typically flavored with garlic, coriander, cumin, and chili pepper. However, other regions may incorporate their unique seasonings.

Molokhia has gained popularity worldwide and can be found in Middle Eastern restaurants in the United States and beyond. However, nothing compares to the homemade version. The following is a recipe to create Molokhia, the Egyptian way.

Ingredients:

  • 500g of Molokhia leaves
  • 2-3 cloves of garlic
  • 2 tablespoons of coriander
  • 1 tablespoon of cumin
  • 2-3 chili peppers
  • 1.5 liters of chicken broth
  • 500g of chicken or beef

Instructions:

  1. Begin by washing the Molokhia leaves thoroughly to remove any dirt or debris.
  2. Boil the meat (chicken or beef) in water until it becomes tender. Make sure to remove the foam from the top during the boiling process.
  3. Remove the meat from the pot and set it aside to cool.
  4. Add chicken broth to the meat pot and bring it to a boil.
  5. While the broth is boiling, mince the garlic, coriander, cumin, and chili pepper together, and sauté them in a pan until fragrant.
  6. Add the minced spices to the broth and continue to boil together.
  7. In a separate pot, heat up some oil and begin to sauté the Molokhia leaves for around 5-8 minutes.
  8. After the Molokhia leaves have been sautéed, add them to the broth and spices mixture, and let it all boil for an additional 10-15 minutes.
  9. Once the meat has cooled, shred it and place it back into the pot.
  10. When fully cooked, the molokhia should have a slimy texture, which is typical for this dish.
  11. Serve hot with white rice or bread.

Molokhia is a traditional Egyptian dish that has been enjoyed for generations. Its unique taste, texture, and history make it a must-try for anyone interested in Middle Eastern cuisine. With the correct ingredients and a bit of patience, making Molokhia can be a delicious and rewarding experience.

Ingredients:

  • 1 cup of dried Molokhia leaves
  • 2 liters of chicken stock
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander powder
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/4 cup of vegetable oil
  • 1/4 cup of lemon juice

Instructions:

  1. Rinse the dried molokhia leaves well with water, and leave them in a colander to drain.

  2. In a large pot, sauté the onions and garlic in vegetable oil over medium heat until translucent.

  3. Add the chicken stock, cumin, coriander powder, salt, and black pepper to the pot, and bring to a boil.

  4. Add the dried molokhia leaves to the pot, and stir until they are submerged in the broth. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes.

  5. The molokhia will start to thicken and develop a slimy texture. Stir it occasionally to prevent it from sticking to the bottom of the pot.

  6. Once the molokhia has thickened to your desired consistency, turn off the heat and stir in the lemon juice.

  7. Serve hot with rice, chicken, lamb, or bread. Enjoy!