In layman’s terms, it’s known as the Mallow Leaf. But molokhia (or malukhiya, mulukhiyya, or any other from a sizeable list of transliterations from Arabic into the Roman alphabet) is the more commonly used – and frequently misspelled – name for this fibrous plant which plays a large role in many Egyptian dishes.
With a long history dating back at least to Biblical times, this easy-to-grow plant has been a valuable source of fiber and minerals for generations in the heartland of the Middle East. In modern times, it has also come to be appreciated in gardens and kitchens as far away as Japan.
Packed with essential minerals such as calcium, iron, potassium, and magnesium, as well as Vitamins C, E, and K, molokhia and the other greens in its family are veritable powerhouses of nutrition. Though the fresh leaves can be stored in a plastic or paper bag in the refrigerator, much like spinach or field greens, molokhia assumes a unique mucilaginous texture when chopped and cooked.
To capitalize on the health benefits of this genre of "slimy" foods which they believe smooth internal blood flow and discourage the formation of clots, some Japanese may combine cooked molokhia with other slippery-textured foods such as fermented soybeans (nattou), grated mountain potato (yama imo), or okra, to be enjoyed with cooked buckwheat soba noodles or over rice.
For the Western palate, try this simple yet mouth-watering introductory approach to molokhia.
Classic and Flavorful Chicken-Molokhia Stew
Ingredients:
- 2 T. olive oil
- 1 yellow onion, julienned
- 3 – 5 cloves garlic, minced
- 1 t. ground coriander
- 2 c. molokhia, rinsed and chopped
- 1 chicken bouillon cube
- ½ c. hot water
- 1 raw skinless chicken breast, cubed
- Salt and pepper
- Heat olive oil in large cast iron skillet. Sauté onions until translucent and softened, then add garlic and coriander and cook 1 to 2 more minutes.
- Dissolve bouillon cube in hot water and add, with molokhia, to onion mixture.
- Salt and pepper chicken, add to pan, and simmer – covered, on medium high heat – about 10 minutes or until chicken is cooked completely.
- Enjoy aside steamed rice (brown for extra fiber and vitamin content) or any other of your favorite grains, such as couscous, quinoa, or bulgur.
Audrey Heald - Audrey Heald has been blogging since before it was cool, or perhaps since right about the time that it started to become cool, and has ...
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