Mulukhiyah

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Mulukhiyah" – news · newspapers · books · scholar · JSTOR (September 2021) (Learn how and when to remove this message) This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (September 2021) (Learn how and when to remove this message) (Learn how and when to remove this message)

Mulukhiyah

Egyptian molokhiya
Alternative names	molokhiyyah, molokhiyya
Type	Soup
Course	Side dish
Place of origin	Ancient Egypt[1][2]
Main ingredients	Jute; beef or chicken stock
Media: Mulukhiyah

Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya , molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.^[3][4] It is used as a vegetable and is mainly eaten in Egypt, the Levant (Syria, Lebanon, Palestine, Israel, and Jordan), Sudan, Cyprus, Libya, Tunisia and Algeria.^[5] It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra.^[6][7]

Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally, mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime. In Tunisia, the dish is prepared with jute powder instead of the leaves and cooked with lamb or beef to be served with bread. In Haiti, a dish is prepared from jute leaves, which is called Lalo.

Part of a series on
Arab cuisine
Regional cuisines Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Mizrahi Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian
Ingredients Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut
Breads Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khobz Khubz tannur Lahoh Malooga Markook Mulawah M'semen Pita
Beverages Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibiscus tea Jallab Naqe'e Al Zabib Qishr Salep Shahi haleeb Sharbat
Salads List of Arab salads Arab Baba ghanoush Blunkett Fattoush Ful medames Hummus Malfouf Masmouta Matbukha Mechouia Palestinian Raheb Rubiyan Sweet potato Tabbouleh Tzatziki Ummak huriyya Wheat salad Zaalouk
Cheeses Akkawi Areesh Caravane Domiati Egyptian Halloumi Jameed Jibneh Arabieh Laban rayeb Labneh Libba Mish Nabulsi Rumi Shanklish Syrian Testouri Yemeni
Dishes Balila Batata harra Kabsa Mahmous Mandi Mansaf Quzi
Appetizers Hilbah Shafoot
Holidays and festivals Islamic New Year Ramadan Eid al-Fitr Eid al-Adha Sham el-Nessim Mawlid Christmas
Food portal
v t e

Most scholars are of the opinion that mulukhiyah's origins lie in Ancient Egypt,^[1][2] namely Corchorus capsularis,^[8] which is used for food as well as for fiber.^[6][9]

Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed. According to the Egyptian historian al-Maqrizi (d. 1442),^[10] mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661–680) the founder of the Umayyad Caliphate. Furthermore, on the 7th of Muharram in the year 395 AH (1005 AD) the Fatimid ruler of Egypt el-Hakem be Amr Ellah (The Governor by the Order of God)(r. 996–1021) issued a decree which prohibited his subjects from eating the mulukhiyah, which was thought to be an aphrodisiac. However, his successor caliph al-Zahir (r. 1021–1035) permitted the eating of mulukhiyah again.^[10] The Druze, who hold Al-Hakim in high regard and give him quasi-divine authority, continue to respect the ban, and do not eat mulukhiyah of any kind to this day.^[11]

As used in Egyptian cuisine, molokhiyya (Egyptian Arabic pronunciation: [moloˈxejjæ]) is prepared by removing the stem from the leaves, and then chopping the leaves finely. It is mixed with garlic and coriander. The dish generally includes some sort of meat; in Egypt, this is usually chicken or rabbit,^[12][13] but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp in the soup, while Port Said is famous for using fish.^{[14][15][16][13]}

Molokhiyya was consumed in ancient Egyptian cuisine, where the name "molokhiyya" is thought to have originated.^[13][17]

Many Egyptians consider molokhiyya to be the national dish of Egypt, along with ful medames and kushari.^[13][17]

The Egyptian style of preparing molokhiyya is distinctive, and is particularly different from the Levantine variant. The molokhiyya leaves are picked off the stem, with tall stemmed branches. Sometimes the leaves are dried for preservation by leaving them on a large sheet (cloth material) to be left to completely dry for later use.^[17] This is referred to as "dried molokhiyya". The dish can be prepared with both fresh and dried leaves, with some variation in taste.

Upon preparation the leaves are chopped finely, often with a mezzaluna. The leaves are then boiled in broth; if meat or seafood is being used, it is added at this point, and may be bone-in or boneless.^[16][13] Coriander and garlic are fried separately in ghee or oil to make the ta'leyya (تقليه, literally "a frying" or "fried thing"), and then added to the soup at the end while the ta'leyya is still sizzling.^{[citation needed]}

The soup is served on cooked white rice or with a side of Egyptian flatbread (ʿeish baladi). The dish is often accompanied with an assortment of pickled vegetables, known as mekhallel or torshi in Egypt. Tomato sauce, vinegar, and other condiments may also be present.^{[16][9][13][17]}

The standard molokhia dish in the Levant is prepared by cooking a meat of some sort in a separate pot by boiling. Later garlic is cooked to a simmer, then water and chicken stock cubes are added to form a broth. After boiling, the cooked chicken or meat with the broth coriander and molokhia leaves are added and further cooked another 15 minutes. It is served with white rice and fresh lemon. Also, in northern Lebanon, a dish called mloukhiye b zeit is made using fresh leaves and shoots of the Nalta jute plant, cooked in olive oil, onions, garlic, tomatoes and chilli peppers; it is a popular summer side dish, especially in Miniyeh-Danniyeh and Akkar districts.^{[citation needed]}

Bedouins have an old tradition of cooking a different version of the dish. A whole chicken is cut open, the intestines removed, and the innards stuffed with herbs, spices and raw rice then sewn shut with thick thread. The chicken is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice according to taste, while the chicken is eaten on a separate plate.^{[citation needed]}

In Tunisia, the dish is generally prepared quite differently from the Egyptian method. The leaves, already separated from the stems, are dried then ground to produce a very fine powder and stored in jars or other tightly closed containers . The powder is prepared with olive oil and some sometimes tomato paste into a sauce, not soup, and big chunks of chuck beef are often added halfway through cooking. The dark green sauce simmers on low heat and is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hearty traditional bread. In certain regions where beef is not common, lamb is used but cooks for a much shorter time.^[18][19]

In Kenya, the dish is known as murere (Luhya), murenda, apoth (Luo), and several other native language names. It is a very popular vegetable dish among communities in the Western region (Vihiga, Kakamega, Busia, Trans Nzoia and Bungoma Counties) and in Nyanza region (Kisumu, Siaya, Homa Bay, Kisii, Migori and Nyamira Counties). Both regions are in the area around Lake Victoria. The jute leaves are separated from the stems, washed, and then boiled in lightly salted water with ligadi (a raw form of soda (bicarbonate of soda), or munyu (traditional plant-based salt). The leaves are boiled with other leafy vegetables such as likuvi (Vigna unguiculata (cowpea) leaves) or mito (chipilín) to reduce their sliminess and help soften the other vegetable leaves. In some cases, after boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. (There are several general ways to prepare the mutere and more ways in which it is served). Spices such as curry, pepper, masala, or coriander are optional. Mutere is served with ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken.^{[citation needed]}

Among the Yorubas in south-west Nigeria, it is called ewedu^[20] and served with cooked yam flour (amala). In Liberia, it is called palaver sauce, and is served with rice or fufu. In The Gambia, it is referred to as kereng-kereng and is typically used to make supakanja (a dish mostly served on Saturdays and made with okra, red palm oil, fish and meat).^{[citation needed]}

In Ghana, it is known as ademe ewe or ayoyo leaves and used to make accompanying soups for banku (a corn cassavas dough dish) or cooked rice).^{[citation needed]}

In Zimbabwe especially in Matebeleland region, this vegetable is called delele or derere in Shona.^{[citation needed]}

In Cyprus, the dish is known as molohiya. It is popular among the Greek Cypriots and Turkish Cypriots. The jute leaves are cultivated and grown in the spring, whereupon they are harvested and the leaves are separated from the stem and dried whole. They are cooked in a tomato-based broth with onions and garlic. Lamb on the bone or chicken with bone may also be added. For optimal results, lemon and potato are also used to help keep the consistency from becoming too mucilaginous or slimy. It is served with a broth consistency with sourdough bread.^[21]

In Haiti, the leafy green dish is commonly known as Lalo and is traditionally cooked with or without meat. When considering meat, Haitians utilize beef or pork shoulder. Seafood such as blue crabs, shrimp or snow crab legs are also options. It is traditionally served with white rice.^{[citation needed]}

The leaves are rich in folate, beta-carotene, iron, calcium, vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent vitamin E.^{[4][22][23][15]}

The word for the plant is found in ancient Mediterranean languages such as Egyptian and Greek.^[24] Cognates of the word include Ancient Greek μαλάχη (malákhē) or μολόχη (molókhē), Modern Greek μολόχα (molókha), Egyptian Arabic ملوخيه (molokhiyyah) and Modern Hebrew מלוחיה (malukhia).^[24][25]

• List of Middle Eastern dishes
• List of African dishes

• Youtube
• Mulukhiyya recipe

Wikimedia Commons has media related to Molokheya.