Molokheya: an Egyptian National Dish

Post by **Hurghada Lady** » Wed Oct 08, 2008 11:44 pm

Servings
4

Preparation Time
1 hours

Ingredients
1 chicken.
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground
3 tablespoons margarine or butter.
Salt.
Cooking Instructions
Wash chicken well then boil until tender.
Strain and reserve 3-4 cups of chicken soup.
Cut chicken into 4 pieces.
In a skillet add 2 tablespoons margarine or butter.
Fry chicken pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokheya and leave to boil once, uncovered.
While molokheya is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokheya in pan. Don't stir.
Stir molokheya just before serving.
Serve in a bowl with chicken and rice on the side.

Molokheya, also known as Jew's Mallow, is one of Egypt's national dishes, as well as other countries in the Middle East region.

Names
The Arabic name ملوخية is transliterated to various forms, such as Moulokheyya, Mulukheyya, Moolookhieh, Mouloukhia, Mloukhia, Melokiyah, Meloukhia, Melokiyah, Milookhia, Milookhiyya, M'Loukhia, Molohia, Molokhiya, Molokhiyya, Molukhyia, Mulukhia, Mulukhiya, Mulukhiyah and other variations.

The English names for it are Jew's Mallow, Jute Mallow, Nalta Jute.

History
It is said that the original name for Molokheya is Mulukeyya ملوكية meaning ("of the kings"), and that the public turned the K to the present KH.

A thousand years ago, the mad Fatimid Caliph, al-Hakim bi Amrillah banned the public from eating Molokheya, among many other irrational things. You can see the details under the Historical Quotes section below.

Scientific Facts
Molokheya is an annual herb. In the Middle East, it is grown for its leaves. In India, it is grown for the fibres in its stem.

The latin name for Molokheya is Corchorus olitorius. Linnaeus was the first to classify this plant, as you can see from his own collection and documents including drawings and photos from his herbarium.

Plants For A Future have an extensive entry on Molokheya, and so does Purdue's New Crops.

There is a lot of academic research on Molokheya, as you can see in this list.

The US Department of Agriculture has an entry for it as well.

Post by **DJKeefy** » Wed Oct 08, 2008 11:52 pm

I think this is the only Egyptian dish i dont like, love the garlic smell of it but the texture and colour reminds me of %&$£ (not to put you off)

Post by **Goddess** » Thu Oct 09, 2008 3:35 pm

I'm right there with you DJK. I think I'd rather eat my own snot than have to eat that!

Post by **Lisak** » Thu Oct 09, 2008 4:28 pm

I don't like it either.

Post by **Sharm4me** » Thu Oct 09, 2008 4:54 pm

Disgusting stuff, can't stand pigeon either, reminds me of rats on a plate....yuk!

Post by **Hurghada Lady** » Thu Oct 09, 2008 6:32 pm

I love it! My mother in law makes it for me and gives me baladi bread to dip in.

Post by **BBLUX** » Thu Oct 09, 2008 9:44 pm

Yuk! sorry, I'm with the no's on this one. Tried a few times in a family home meal and nearly lost the rest that I had eaten if you get my meaning

I kept thinking it was spinach until I got it in my mouth

Post by **BBLUX** » Thu Oct 09, 2008 9:47 pm

Yuk! sorry, I'm with the no's on this one. Tried a few times in a family home meal and nearly lost the rest that I had eaten if you get my meaning

I kept thinking it was spinach until I got it in my mouth

Err Mel, I thought you fessed up to not being able to cook over on the gas cylinder thread on the blue side

Post by **Hurghada Lady** » Fri Oct 10, 2008 6:31 am

LOL, I can't Barry ask Choccy. I blew a kitchen up in England. I found that on the Internet and copied it. For a start off I couldn't wash the chicken I would throw up and secondly what is a skillet???

Post by **BBLUX** » Fri Oct 10, 2008 7:51 am

A small ability to do something?

Post by **Hurghada Lady** » Fri Oct 10, 2008 8:27 am

Post by **Spike** » Fri Oct 10, 2008 6:20 pm

lol,

Yeah i have heard HRG Lady's kitchen fiasco, i think you should share it with the forum HRG Lady!

What was god doing when he gave out cooking skills?

Post by **Jewel** » Fri Oct 10, 2008 8:00 pm

It is like okra(bamia) very very slimy and glutinous or should that be gelatinous? Either way really dont like the feel of it - reminds me somewaht of being forced to eat(swallow) an oyster once .....whats all that about then?

Give me real food -an egg on toast any day!

Post by **LittleLee** » Fri Oct 10, 2008 8:12 pm

sorry about the no's but i like it and the baladi bread, but it also depends who makes, as ive tried it in a few egyptian homes, and have also made it myself from frozen packet mmmmmmmmm yummy

Post by **PRchick** » Sat Oct 11, 2008 5:25 am

I like it also mainly because it does taste like Okra. And I like Oysters too Jewel.

:lol::lol: