Molokhia

Molokhia Recipe - A Delicious Dish from Congo and Egypt

Region / culture: Democratic Republic of Congo, Egypt | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Molokhia is a traditional Middle Eastern dish made with the leaves of the jute plant, also known as Jew's mallow. This nutritious and flavorful dish is popular in countries like Egypt, Lebanon, and Syria. It is often served with rice or bread and can be made with chicken, beef, or lamb.

History

Molokhia has been enjoyed for centuries in the Middle East and North Africa. It is believed to have originated in Egypt, where it is considered a national dish. The name "molokhia" comes from the Arabic word for the jute plant, which is the main ingredient in this dish.

Ingredients

6 cups chicken stock
1 lb (454 g) fresh molokhia leaves or frozen molokhia leaves (thawed)
1 tbsp tomato paste (optional)
1 hot chili pepper, cleaned and chopped (optional)
1 bay leaf (optional)
1 small onion, finely chopped (optional)
black pepper, to taste
2 tbsp olive oil, butter, or any cooking oil
several cloves (or more) of garlic, minced
1 tsp ground coriander
1 tsp salt
1 tbsp fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
juice of 1 lemon or a teaspoon vinegar (optional)
ground cayenne pepper or red pepper, to taste (optional)

How to prepare

Finely chop the molokhia leaves until they are bright green and slightly slimy.
In a large pot, bring the chicken stock to a near boil over high heat. Add the chopped molokhia and stir well.
Add the tomato paste, chili pepper, bay leaf, onion (if desired), and black pepper. Continue stirring.
Reduce the heat and let the molokhia simmer for about twenty minutes.
While the chicken stock and molokhia are simmering, heat the oil (or butter) in a skillet.
Grind a fine paste using garlic, ground coriander, and salt.
Fry the garlic mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
Simmer the garlic mixture for about twenty minutes until the garlic is browned.
When the molokhia is nearly done, add the fried garlic mixture and the oil to the simmering pot of molokhia. Stir well.
Adjust the seasoning according to taste. Serve immediately while hot.

Variations

For a vegetarian version of molokhia, omit the chicken stock and use vegetable broth instead.
Add cooked chicken, beef, or lamb to the dish for a heartier meal.
Experiment with different spices and herbs to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

To enhance the flavor of molokhia, consider adding tomato paste, chili pepper, bay leaf, onion, and fresh parsley.

- For a spicier kick, add ground red pepper to taste.

- Be sure to finely chop the molokhia leaves to achieve a smooth and slimy texture in the dish.

- Adjust the seasoning according to your taste preferences before serving.

Serving Suggestions

Molokhia is traditionally served with rice or bread. You can also enjoy it with a side of pickled vegetables or a fresh salad for a complete meal.

Cooking Techniques

The key to making delicious molokhia is to finely chop the jute plant leaves and simmer them in chicken stock until they reach a smooth and slimy consistency. Be sure to adjust the seasoning and add any optional ingredients for added flavor.

Ingredient Substitutions

If fresh molokhia leaves are not available, you can use frozen molokhia leaves that have been thawed. You can also substitute the chicken stock with vegetable broth for a vegetarian version of the dish.

Make Ahead Tips

Molokhia can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish on the stovetop before serving.

Presentation Ideas

Serve molokhia in a large bowl with a garnish of fresh parsley and a drizzle of vinegar for added flavor. You can also sprinkle ground red pepper on top for a pop of color and heat.

Pairing Recommendations

Molokhia pairs well with a variety of side dishes, including rice, bread, pickled vegetables, and fresh salads. For a complete meal, consider serving it with grilled meats or kebabs.

Storage and Reheating Instructions

Store any leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of molokhia contains approximately 250 calories. This makes it a satisfying and nutritious meal option for lunch or dinner.

Carbohydrates

Molokhia is a low-carb dish, making it a suitable option for those following a low-carb or keto diet. Each serving contains approximately 10 grams of carbohydrates.

Fats

Molokhia is a relatively low-fat dish, with each serving containing around 8 grams of fat. The cooking oil used in the recipe adds richness and flavor to the dish.

Proteins

Molokhia is a good source of protein, with each serving providing approximately 20 grams of protein. The chicken stock used in the recipe adds to the protein content of the dish.

Vitamins and minerals

Molokhia is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. The jute plant leaves used in the dish are packed with nutrients that contribute to overall health and well-being.

Alergens

Molokhia may contain allergens such as garlic and chicken stock. Individuals with allergies to these ingredients should exercise caution when consuming this dish.

Summary

Overall, molokhia is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal option for those looking to enjoy a taste of Middle Eastern cuisine.

Summary

Molokhia is a delicious and nutritious Middle Eastern dish made with jute plant leaves and chicken stock. This flavorful and satisfying meal is rich in protein, vitamins, and minerals, making it a healthy choice for lunch or dinner. Experiment with different spices and ingredients to customize the flavor of this traditional dish to your liking.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Molokhia. It was a warm summer day, and I was visiting my friend Fatima in her small village in Egypt. As soon as I walked into her kitchen, the aroma of garlic, coriander, and chicken filled the air. Fatima was standing at the stove, stirring a pot of green, leafy vegetables that I had never seen before.

“What are you making?” I asked, curious about the unfamiliar dish.

“It’s Molokhia,” Fatima replied with a smile. “It’s a traditional Egyptian dish made with jute leaves and served with rice or bread. Would you like to try some?”

I eagerly accepted her offer, and as I took my first bite, I was instantly hooked. The flavors were unlike anything I had ever tasted before – earthy, savory, and comforting. I couldn’t get enough.

“Can you teach me how to make this?” I asked Fatima, my taste buds craving more of the delicious dish.

Over the course of the next few days, Fatima patiently showed me how to prepare Molokhia from start to finish. She taught me how to clean and chop the jute leaves, how to make a rich chicken broth, and how to infuse the dish with the perfect blend of spices. I was amazed by the care and attention to detail that went into each step of the process.

As I cooked alongside Fatima, I realized that Molokhia was more than just a recipe – it was a connection to my roots, a way to honor the traditions and flavors of my Egyptian heritage. I knew that I had to bring this dish back home with me and share it with my own family.

When I returned from my trip to Egypt, I couldn’t wait to recreate the flavors of Molokhia in my own kitchen. I gathered all the ingredients I needed – jute leaves, chicken, garlic, coriander, and more – and set to work following Fatima’s instructions.

As the Molokhia simmered on the stove, filling my house with its irresistible aroma, memories of my time in Egypt flooded back to me. I could almost hear the sounds of the bustling markets, feel the warmth of the sun on my skin, and taste the flavors of the delicious dishes I had enjoyed with Fatima. It was as if I had brought a piece of Egypt back home with me.

When I finally sat down to enjoy a bowl of Molokhia with my family, I couldn’t help but smile. The dish was a hit, with everyone eagerly digging in and savoring each bite. As we ate, I shared stories of my time in Egypt, of the people I had met and the flavors I had discovered. It felt like a small piece of my heritage had come alive in that moment, connecting us all through the simple act of sharing a meal.

Over the years, I have continued to make Molokhia for my family and friends, each time recalling the memories of that fateful day in Fatima’s kitchen. The recipe has become a staple in our household, a beloved tradition that we look forward to sharing with others. And every time I cook it, I am reminded of the power of food to bring people together, to bridge cultures and create lasting connections.

I am grateful to Fatima for introducing me to the wonders of Molokhia, for sharing her knowledge and passion for Egyptian cuisine with me. It is a gift that I will treasure always, a reminder of the joy and warmth that comes from cooking and sharing a meal with loved ones. And as I continue to pass down the recipe for Molokhia to future generations, I know that I am honoring not just the flavors of Egypt, but the spirit of friendship, love, and community that has enriched my life in so many ways.