Mulukhiyya

Mulukhiyah or Malukhiyah (Arabic: ملوخية) is the Arabic name for Mallow-Leaves which are the leaves from the plant Corchorus, a herb in the larger family of the mint often termed jute. The green vegetable is a well known part of the Middle-Eastern, mainly Egyptian cuisine and also known by some Far East oriental dishes as well such as Japan, it is a rather bitter herb with a natural thickening agent. The main ingredient of a popular Egyptian dish by the same name. Malukhiyah is prepared in a few ways: the original is the Egyptian style in which the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added giving it a characteristic aromatic and tasty feature, or the Syrian and Jordanian style in which the mallow leaves are left whole. Malukhiyah Stew is served with rice, but is mostly enjoyed with chicken (Chicken and Mallow-Leaves Stew is a well known dish in Syria) or with rabbit a popular Jordanian dish.

Malukhiyah has been known as a popular food in Egypt since the time of the Pharaohs, and later spread to countries in the Levant.

Many Egyptians consider Malukhiyah to be the national dish along with Ful medames or Fuwl Mudammas and Kushari.

In the Druze religion, consumption of Malukhiyah is discouraged, as its founder, Al-Hakim bi-Amr Allah, forbade it during his reign.

External links

* http://www.bbc.co.uk/radio4/womanshour/food/recipe7.shtml