Mulukhiyah

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Mulukhiyah (Arabic: مُلُوخِيَّة, romanized: mulūḫiyya), also known as mulukhiyya, molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant whose leaves are used to prepare a traditional Egyptian and Arab dish. Originating in Egypt, the dish became popular across the Middle East and North Africa and the Levant, Arab cuisine and the medieval Arab culinary tradition. It is made from the leaves of Corchorus olitorius, commonly known in English as jute, Jew's mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant (Lebanon, Syria, Palestine, Israel, Jordan, and Cyprus), Sudan, Libya, Tunisia, Nigeria, and Algeria. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro as in Lebanon and Syria or turned into a...

Read on Wikipedia · Image Habib M'henni, CC BY-SA 3.0