Molokhia

10 Delicious Molokhia (Mallow Leaves) Recipes: A Culinary Journey

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Embark on a culinary journey through the vibrant world of molokhia, also known as mallow leaves, with these 10 delicious molokhia recipes. From hearty Egyptian Molokhia to flavorful Lebanese Molokhia and innovative twists on this versatile green, discover the rich flavors and textures of this unique ingredient. Explore different preparations, learn how to cook molokhia, and experience a world of culinary possibilities with these exciting and flavorful mallow leaves recipes.

Healthy & Flavorful Molokhia with Chicken

This recipe provides a light and healthy version of the classic Molokhia dish, featuring tender chicken breasts and vibrant greens. It’s a simple and satisfying meal perfect for a weeknight dinner.

Ingredients

  • 1.1 pounds chicken breasts (or a whole chicken cut into 8 pieces)
  • 1.1 pounds finely chopped molokhia
  • 1 finely chopped onion
  • 1 tomato
  • 1 tablespoon minced garlic
  • Salt (to taste)
  • 2 bay leaves
  • 1 green pepper
  • 1/2 teaspoon oil (optional, for sautéing)

Instructions

  1. Sear the Chicken: In a pot, sauté the chopped onion in 1/4 teaspoon of oil (optional) until softened. Add the chicken and a sprinkle of salt. Stir until the chicken is lightly browned. Add water to cover the chicken and bring to a boil. Skim off any foam that rises to the surface. Add the bay leaves, tomato, and the remaining chopped onion. Simmer until the chicken is cooked through.

  2. Combine Molokhia and Broth: Strain the chicken broth, reserving both the broth and the cooked chicken pieces. Return a small amount of broth to the pot. Add the chopped molokhia and gradually incorporate more broth until you reach your desired consistency. Bring to a boil for 5 minutes. Meanwhile, sauté the minced garlic in the remaining 1/4 teaspoon of oil (optional) until fragrant. Add the sautéed garlic to the molokhia mixture. Simmer for another 5 minutes, then remove from heat.

  3. Prepare the Lemon-Garlic Sauce (Optional): Combine 1/2 teaspoon crushed garlic, 1 chopped green pepper, the juice of 1 lemon, a pinch of salt, and 2 tablespoons of water in a small bowl. This zesty sauce adds a bright, refreshing counterpoint to the rich molokhia.

  4. Serve: Add the cooked chicken pieces to the molokhia. Serve hot with the optional lemon-garlic sauce, alongside bread, rice, or enjoy it as a hearty soup on its own.

Easy and Delicious Molokhia Soup

This recipe provides a simple and flavorful way to enjoy Molokhia soup. With just a few ingredients and easy-to-follow steps, you’ll have a comforting and satisfying meal in no time.

Ingredients

  • 2 bags frozen molokhia
  • 6 cups chicken broth
  • 1 medium onion
  • 6 cloves garlic
  • 1 tablespoon dried coriander
  • 1 teaspoon salt and pepper
  • 1 teaspoon butter or oil
  • Lemon juice (approximately 1 tablespoon per serving)
  • Cooked white rice (for serving)

Instructions

  1. Sauté Aromatics: In a pot, heat the butter or oil. Sauté the chopped onion, minced garlic, and dried coriander until fragrant and slightly softened.

  2. Combine Broth and Aromatics: Pour the chicken broth into the pot with the sautéed ingredients. Bring the mixture to a boil.

  3. Add Molokhia: Add the frozen molokhia to the boiling broth. Stir well to combine. Important: Do not cover the pot while the molokhia cooks. Allow it to simmer uncovered for about 10 minutes.

  4. Season and Finish: Season the soup with salt and pepper to taste.

  5. Serve: Ladle the Molokhia soup into bowls. Add a tablespoon of lemon juice to each serving (adjust to your preference). Serve hot with a side of cooked white rice.

Molokhia (Mulukhiyah Leaves)

This recipe guides you through making a delicious and authentic Molokhia dish, featuring tender chicken and vibrant mulukhiyah leaves.

Ingredients

For the Molokhia:

  • 200g dried molokhia leaves
  • 2 large onions, sliced
  • 5 tablespoons fresh coriander, chopped
  • 2 tablespoons crushed garlic
  • 10 garlic cloves
  • 2 tablespoons ghee or ½ cup vegetable oil
  • 1 teaspoon seven spices
  • ½ teaspoon chili (optional)
  • 1 teaspoon salt

For the Chicken:

  • 2 kg chicken
  • 1 small onion, chopped
  • 2 bay leaves
  • 4 cardamom pods
  • 1 cinnamon stick

Instructions

Prepare the Chicken:

  1. Place the chicken in a large pot with plenty of water and bring to a boil.
  2. Skim off any foam that rises to the surface.
  3. Add the small chopped onion, bay leaves, cardamom pods, and cinnamon stick.
  4. Reduce heat and simmer until the chicken is cooked through.

Prepare the Molokhia:

  1. Clean the molokhia leaves by removing any stems or yellowed leaves.
  2. Wash the leaves thoroughly in cold water until the water runs clear. This helps prevent a sticky texture.
  3. Drain the leaves well, or squeeze out excess water using your hands.

Combine and Cook:

  1. Heat the ghee or vegetable oil in a large pot over medium heat.
  2. Add the sliced onions and sauté until softened and translucent.
  3. Add the whole garlic cloves and cook for a minute.
  4. Add the crushed garlic, chopped coriander, seven spices, chili (if using), and salt. Stir well to combine.
  5. Add the molokhia leaves and stir constantly to coat them in the spice mixture.
  6. Gradually add the chicken broth, stirring continuously to prevent sticking.
  7. Remove the skin and bones from the cooked chicken and shred or chop half of the chicken meat. Add this to the molokhia pot.
  8. Stir briefly, then remove from the heat.

Serve:

  1. Pour the molokhia into a serving dish.
  2. Arrange the remaining chicken pieces on top of the molokhia.
  3. Serve hot with rice and vermicelli.

Recipe by: Faten Al Soufi

Refreshing Chilled Tofu with Mulukhiyah

This simple and flavorful dish combines the creamy texture of chilled tofu with the unique, slightly slimy texture of mulukhiyah, creating a refreshing summer meal. The bright, peppery bite of myoga ginger and the salty-citrusy ponzu sauce perfectly complement the mild flavors of the tofu and mulukhiyah.

Ingredients

  • 1 block Tofu
  • 1/2 package Mulukhiyah
  • Myoga ginger (to taste)
  • Ponzu sauce

Instructions

  1. Blanch the mulukhiyah leaves: Bring a pot of water to a boil and add the mulukhiyah leaves. Boil briefly.

  2. Shock the mulukhiyah: Immediately transfer the blanched mulukhiyah to a bowl of ice water to stop the cooking process and maintain its vibrant green color.

  3. Chop the mulukhiyah: Drain the mulukhiyah well and finely chop it with a knife.

  4. Assemble the dish: Place the chopped mulukhiyah on top of the chilled, cubed tofu. Garnish with thinly sliced myoga ginger and drizzle generously with ponzu sauce. Serve immediately and enjoy!

Simple and Delicious Molokhia Recipe

This recipe provides a straightforward approach to preparing a flavorful Molokhia dish. Using minimal ingredients and easy-to-follow steps, you can create a satisfying meal. Whether you’re a seasoned cook or a beginner, this recipe is perfect for enjoying the rich taste of Molokhia.

Ingredients

  • 1/2 kg minced molokhia leaves (fresh or frozen)
  • 2 cups broth (chicken or vegetable)
  • 1 tsp dried coriander
  • 1 tbsp salt
  • 1 tbsp butter
  • 10 cloves garlic (finely minced or crushed)

Instructions

  1. Place a cooking pot over medium heat.
  2. Add 2 cups of broth to the pot.
  3. In a small bowl, combine the minced garlic, dried coriander, and salt, mixing well to form a paste.
  4. Once the broth comes to a boil, add half of the garlic-coriander-salt mixture.
  5. Add the frozen molokhia to the boiling broth. Cover the pot and immediately remove it from the heat.
  6. Allow the molokhia to defrost completely in the residual heat of the broth for about 15 minutes.
  7. After 15 minutes, stir the molokhia vigorously to ensure a smooth, lump-free consistency.
  8. In a separate pan, melt the butter over medium heat. Add the remaining garlic-coriander-salt mixture and sauté until fragrant and golden brown. Quickly pour this mixture over the molokhia in the pot.
  9. Allow the molokhia to rest for a few minutes before serving.
  10. Serve hot. Molokhia is traditionally enjoyed with white rice, bread, or chicken.

Tip: Adjust the amount of salt to your preference.

Authentic Egyptian Molokhia Recipe

This recipe guides you through making delicious, authentic Egyptian Molokhia. Molokhia is a vibrant green soup made with jute leaves, often served with chicken and rice. This comforting dish is packed with flavor and relatively easy to prepare. Follow these steps to create a truly finger-licking experience.

Ingredients

For the Molokhia:

  • 1 whole chicken
  • 600g frozen chopped molokhia leaves
  • 1 onion, peeled
  • 3 cardamom pods
  • Salt to taste
  • Black pepper to taste

For the Garlic Sauce (“Takleya”):

  • 10 cloves garlic, crushed
  • 2 tablespoons ground coriander
  • 1/4 teaspoon ground chili pepper (or more, to taste)
  • 2 tablespoons vegetable oil

Instructions

Prepare the Chicken Broth:

  1. Clean the chicken, season it with salt and pepper, and place it in a large saucepan. Cover with 2.5 liters of water. Add the onion and cardamom pods. Bring to a boil, skimming off any foam that rises to the surface.
  2. Once boiling, reduce the heat and season again with salt and pepper. Simmer, covered, until the chicken is tender (about 60 minutes).
  3. Remove the chicken, onion, and cardamom pods from the broth. Set the broth aside and discard the onion and cardamom pods. Let the chicken cool slightly, then cut it into pieces. Place the chicken pieces in a serving bowl, cover with some of the broth to keep warm.
  4. You should have approximately 2 liters of broth remaining. Adjust by adding water or simmering longer, if necessary.

Cook the Molokhia:

  1. Add the frozen molokhia to the simmering broth. Let it defrost for about 10 minutes, then stir gently and turn off the heat. Do not cover the saucepan.

Make the Garlic Sauce (“Takleya”):

  1. In a frying pan, combine the vegetable oil, crushed garlic, ground coriander, and chili pepper. Heat over medium heat until the garlic begins to change color.
  2. Stir the “takleya” mixture into the molokhia broth and continue cooking for an additional 2 minutes. Season to taste.

Serve:

Serve the molokhia hot over a plate of white rice with a piece of chicken on the side. Enjoy!

Simple Molokhia Recipe

This recipe provides a straightforward approach to preparing delicious Molokhia (Jew’s Mallow). With just a few ingredients and simple steps, you can enjoy this flavorful dish.

Ingredients

  • 60g chopped garlic
  • 1 tbsp coriander powder
  • 1 cup fresh coriander
  • 300ml water
  • 3 tbsp oil
  • 500g minced Molokhia (Jew’s Mallow)

Instructions

  1. Preparing the Molokhia: In a pot, gently heat the water. Add the minced Molokhia and gently move it to one side of the pot.

  2. Sautéing the Aromatics: In a separate pan, heat the oil. Add the chopped garlic and sauté until fragrant. Add the fresh coriander leaves and coriander powder, continuing to sauté until the coriander leaves wilt.

  3. Combining and Simmering: Add the sautéed garlic, coriander leaves, and coriander powder mixture to the pot with the Molokhia. Stir well to combine all the ingredients. Simmer for a short time to allow the flavors to meld.

Molokhia (Egyptian Spinach Stew)

This recipe guides you through making a delicious and authentic Molokhia, a popular Middle Eastern stew featuring the nutritious molokhia leaf. A small handful of dried molokhia constitutes a single serving. Be sure to wash the leaves thoroughly before use.

Ingredients

  • Molokhia: A handful of dried leaves
  • Lamb: Cut into small pieces
  • Onion: 2 large, chopped
  • Garlic: 4-5 cloves
  • Tomatoes: 4, grated
  • Tomato Paste: 1 tablespoon
  • Red Peppers: 2 fresh
  • Lemon Juice: 4-5 tablespoons (or to taste)
  • Olive Oil
  • Hot Water

Instructions

  1. Brown the Lamb: In a separate pot, brown the lamb pieces in olive oil over medium heat. Set aside.

  2. Sauté Aromatics: In the main cooking pot, sauté the chopped onions in olive oil until softened.

  3. Add Garlic: Add the garlic to the pot and continue sautéing for a minute until fragrant.

  4. Combine Ingredients: Add the grated tomatoes, tomato paste, fresh red peppers, and washed molokhia leaves to the pot. Stir well to combine.

  5. Add Lamb: Add the browned lamb to the main pot.

  6. Simmer: Add lemon juice and hot water to the pot. Bring to a simmer, then reduce heat and cook until the molokhia is tender and the flavors have melded.

  7. Adjust Seasoning: Once cooked, add more lemon juice to taste.

  8. Serve: Traditionally, molokhia is served with fresh bread and a lemon wedge.

Quick & Easy Moroheiya Salad (Japanese Style)

This recipe provides a simple and delicious way to enjoy moroheiya, a nutrient-rich leafy green. With just a few ingredients and quick preparation, you can create a refreshing and flavorful Japanese-style salad.

Ingredients

  • 1 pack Moroheiya
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare the Moroheiya: Remove the leaves from the stems.

  2. Blanch the Leaves: Boil the moroheiya leaves in salted boiling water for one minute. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process and maintain their vibrant green color.

  3. Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, and sugar until the sugar is dissolved. This simple dressing adds a savory and umami richness to the salad.

  4. Combine and Serve: Drain the moroheiya leaves thoroughly and add them to the prepared dressing. Toss gently to coat the leaves evenly. Sprinkle with sesame seeds and serve immediately. Enjoy!

Easy Egyptian Molokhia (Jute Leaf Soup)

This recipe provides a simple and straightforward method for preparing delicious Egyptian Molokhia. Learn how to make a flavorful broth and combine it with fresh or frozen jute leaves for an authentic culinary experience.

Ingredients

For the Broth:

  • 1 whole Chicken or a good quantity of Chicken bones
  • 1 litre plus water (as needed)
  • 1 Onion (slitted)
  • 3-4 Green Cardamom pods (crushed)
  • 1 Cinnamon stick (optional)
  • 1/4 tsp Salt (or to taste)

For the Molokhia:

  • 1 bunch Jute Leaves (cleaned and washed, fresh or frozen)

For the Tempering:

  • 1-2 tbsps Olive oil/Vegetable oil
  • 1/2 tbsp Coriander seeds
  • 5-6 Garlic cloves

Instructions

Step 1: Prepare the Broth

In a large pot, combine the chicken (or bones), water, onion, cardamom, cinnamon (if using), and salt. Bring to a boil and then simmer for about an hour, adding more hot water as needed to maintain the desired quantity. A rich broth is key to a flavorful Molokhia.

Step 2: Cook the Jute Leaves

Strain the broth and rinse the pot. Add the chopped jute leaves (fresh or frozen) to the pot. Cook uncovered for 10-15 minutes, or until the raw aroma disappears. Cooking uncovered helps maintain the vibrant green color. You can optionally blend the leaves for a smoother texture.

Step 3: Temper the Soup

Roughly crush the coriander seeds and garlic cloves. Heat the oil in a small pan and add the crushed garlic and coriander seeds. Cook until the garlic is lightly browned and fragrant. Add this tempering to the jute leaf soup.

Step 4: Serve

Serve the Molokhia hot with rice.

History of Molokhia

Molokhia, also known as Jew’s Mallow, Egyptian Spinach, or Mulukhiyah, boasts a rich history intertwined with ancient civilizations. Its cultivation and consumption date back millennia, with evidence pointing to its presence in ancient Egypt.

The ancient Egyptians revered molokhia, considering it not only a food source but also a medicinal plant. Hieroglyphic texts and archaeological findings suggest it was a staple in their diet, possibly even reserved for royalty during certain periods. The name “molokhia” itself is believed to derive from the ancient Egyptian word “mulukhiyya,” meaning “of the royals.” This speaks volumes about the plant’s esteemed status in their society.

From its Egyptian roots, molokhia spread throughout the Middle East and North Africa, becoming deeply ingrained in the culinary traditions of various cultures. Its popularity extended to the Levant, where it remains a beloved ingredient in numerous dishes. Over time, its reach expanded further, making its way to East Africa, parts of Europe, and even the Caribbean.

Today, molokhia continues to be a culinary treasure, cherished for its unique flavor and versatility. Its historical significance and cultural importance make it more than just a leafy green; it represents a tangible link to the past, a testament to the enduring power of food to connect us across time and cultures.

Nutritional Content and Benefits of Molokhia

Molokhia, also known as jute mallow or Jew’s mallow, is a powerhouse of nutrients. It’s low in calories but packed with vitamins and minerals, making it a healthy addition to any diet. Key nutrients include Vitamins A, C, and E, as well as several B vitamins. It’s also a good source of iron, calcium, potassium, and magnesium.

This leafy green boasts a high fiber content, which aids digestion and promotes gut health. The antioxidant properties of Vitamins A, C, and E help protect the body against damage from free radicals, contributing to overall wellness. Molokhia is also believed to have anti-inflammatory properties.

Beyond vitamins and minerals, molokhia provides beta-carotene, a precursor to Vitamin A, which is essential for healthy vision and immune function. Its rich nutrient profile makes it a valuable ingredient for maintaining good health and supporting various bodily functions.

Tips for Choosing Quality Molokhia

Selecting fresh, high-quality molokhia is crucial for the best flavor and texture in your dishes. Look for leaves that are a vibrant, deep green color. Avoid any yellowing or browning leaves, as this indicates age and a decline in quality.

Freshness is key. The leaves should feel tender and slightly firm, not wilted or slimy. Gently squeeze a leaf; it should spring back slightly. Avoid bunches with broken stems or damaged leaves.

Depending on how it’s sold, consider the size and cut of the leaves. If buying whole leaves, choose smaller, younger ones for a more delicate flavor. Pre-chopped molokhia should be finely chopped and uniformly sized.

Finally, if purchasing fresh molokhia in a market, don’t hesitate to smell the leaves. Fresh molokhia has a pleasant, slightly earthy aroma. Any off-putting or sour smells should be avoided.

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