Egyptian okra stew3/24/2024 ![]() ![]() Most people will be able to find these frozen Molokhia leaves at their local Mediterranean, and Middle Eastern stores. Molokhia leaves are processed and frozen in Egypt and sent all over the world and sold in supermarkets and specialty food stores. The leaves are removed from the stalks, washed and chopped for freezing, or leaves are left out in the sun to dry. Lots of people stock up on it to eat both fresh, and to prepare for long term keeping. Summer is the season when you find fresh Molokhia and it is often sold at roadside stands in many Arab countries. Will you be a fan of more lemon or less, lots of garlic or not so much?Ī little more salt and pepper for your Egyptian Molokhia?ĭon’t be afraid to add garlic and coriander and lemon to taste. Those who like it with a certain type of meat and those who like something else. You will have those who like the stew thicker, and those who like it thinner. Like most dishes in the Middle East, every household will have their particular way of making Molokhia. Remove the chicken and pour the broth through a sieve.Īdd four cups of broth to the Molokhia mixture and mix well.Ĭook for about 20 minutes, stirring intermittently.Īdd four cups of broth along with the chicken.Īdd the lemon juice, stir and remove from the heat. Once the chicken broth is done remove from the heat. If using fresh leaves, treat like frozen, and you can decide if you want whole or chopped leavesĪdd the spices and salt, and then add the Molokhia, stirring occasionally. I most often use frozen Molokhia leaves since that is usually easiest to find any time of year.Īs the chicken cooks you can fry your chopped garlic in ghee and olive oil until it becomes fragrant. Start with bringing to a boil eight cups of water over high heat, add the chicken which creates a pure stock, and slowly cooks the meat. I often make Molokhia using chicken as the meat choice, and I like to make my own chicken stock. Some areas of Egypt have all these aspects in abundance, making the growing of Molokhia a no brainer. ![]() The Molokhia plant likes hot weather, full sun, and a well drained soil with lots of water. Usually after the plant is two feet tall the top few inches are harvested and those leaves quickly grow back. The seeds can be sown directly into the ground after the last frost.Īllowed to grow this plant can reach six feet tall and resemble a small tree. The plant itself is very fast growing and easy to cultivate, with a harvest in as few as sixty days. ![]() This is a very easy and quick stew to make, and often served with vermicelli rice.Ī well known Egyptian food, it is made in most households throughout the Middle East, and Mediterranean. In the US it is mostly found frozen at Arab and Mediterranean specialty food stores. In the Middle East, Molokhia is made from fresh or dried leaves, as well as from frozen form. Good for digestion, it is also said to help with maintaining good eyesight. I personally love the taste and texture of a nice Molokhia, served over rice with extra lemon juice.īut the best thing about Molokhia beyond the amazing flavor is that it is so good for you.Ī superfood full of fiber, vitamins and antioxidants, it is well known for being a sleep aid. It makes a very viscous and gooey green stew, that people either love or hate, there is very little in the middle. Using the leaves only and cooking with lots of garlic and lemon along with a meat of some kind. Known as one of the most comfort of comfort foods, it’s a leafy green vegetable. What is Molokhia?Ī common and popular dish in the Middle East, Molokhia is a dark leafy vegetable that is most often cooked into a stew. Molokhia brings families together over the lunch table and provides them with a super nutritious meal. Thankfully, Molokhia today is consumed by both men and women without any ill effects that I have seen. My theory is that it was banned by someone who was not a fan of the lovely and gooey texture it has. Some men seemed to get quite preoccupied with women’s behaviour, especially if they couldn’t control it. It could be that this ban was put into effect because of the aphrodisiac effect it possessed. Some believed that it would lead women to a life of debauchery and no good.Īnd in fact there are some communities that don’t eat it to this day, I’m not sure if that is the reason why! It is packed with vitamins and antioxidant goodness, and dates all the way back to Ancient Egypt.Īlso known as Jew’s Mallow, Egyptian Jute or Nalta Jute, consumption of this vegetable was banned around 1000CE. ![]()
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