Mulukhiyah

Mulukheyya (also spelled Molokhia, Molokhiya or Molokheyya) is the Egyptian Arabic name of the plant Corchorus, a herb in the larger family of the mint. It is a rather bitter herb with a natural thickening agent, the main ingredient of a popular Egyptian dish by the same name. Mulukhiyya is prepared in two ways: the original is the Egyptian style in which the leaves are very finely chopped, with ingredients such as garlic and coriander added, giving it a characteristic aromatic and tasty feature. Mulukheyya can be served as a separate soup dish, but is mostly enjoyed with rice and meats, most popularly chicken, beef or indeed rabbit. The Levantine style leaves the leaves whole.

Mulukheyya has been known as a popular food in Egypt since the time of the Pharaohs, and later spread to countries in the Levant.

Many Egyptians consider Mulukheyya to be the national dish along with Ful medames and Kushari.

External links

• http://www.bbc.co.uk/radio4/womanshour/food/recipe7.shtml