Mulukhiyah is a middle eastern recipe and also well-liked in North African and East African countries. The name Mulukhyia comes from the word Mulukia meaning it belongs to the Royals. The history goes that the food came from Egypt was solely served to the pharaohs. It was a recipe preferred for royals due to its health advantages.
It is quite bitter, and when boiled, the resulting a thick liquid, extremely mucilaginous broth. Often it’s described as “slimy”, rather like boiled okra. Mulukhiyah is usually eaten cooked, not raw; and most often it becomes a kind of stew or soup. Usually, it is bearing a similar name to the vegetable in the local language. Traditionally, mulukhiyah is cooked with chicken or a minimum of chicken stock for flavor and is served with white rice along with lime or lemon.
How to Make Mulukhiyah?
The dish is made from leaves of the mulukhiyah plant. The plant has many names – bush okra, Jew mallow, jute mallow, molokhia, mulukhiyya, and molohiya, to name but a few. The leaves of this magical plant are highly nutritious, and in the world of cooking, it is majorly referred to as Egyptian spinach. Note that the leaves of the plant are an Egyptian national dish. However, the food is also popular in Israel, Lebanon, Syria, Jordan, and Tunisia.
The leaves have found their way in the recipes of many countries such as Palestine, Egypt, Tunisia, Kenya, and West Africa. The Jewish people used the leaves in their cuisines, and that’s why it is called the Jew’s mallow.
As a perennial plant, you can harvest a lot of leaves from the plant owing to its highly vegetative growth habit. Apart from its nutritional value, the plant is also rich in medicinal properties such as curing of chronic cystitis and dysuria and cosmetic benefits.
When cooked the soup has a mucus feel, with an earthy taste. The taste is due to the rich mineral content it has. The Jew’s mallow leave is rich in folic acid vitamin A, B complex, and E and minerals such as iron and calcium. This vegetable is much compared to spinach. You can complement the flavor of Mulukhiyah with garlic and coriander. Also, you can brighten the taste with fresh lemon juice.
The dish can be served with chicken or beef. To make your mulukhiyah, you can use plain water, or you can use chicken or lamb broth. Recipe type is the central cuisine, and you can serve the mulukhiyah alongside rice and the chicken. Note that the leaves can be used to make salads and other lavish food items.