Mulukhiyah: Difference between revisions
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[[Image:Mulukhiyah.jpg|250px|right|thumb|Syrian Style Mulukhiyah with Chicken]] |
[[Image:Mulukhiyah.jpg|250px|right|thumb|Syrian Style Mulukhiyah with Chicken]] |
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'''Mulukhiyah''', '''Mulukhiyya''' or '''Malukhiyah''' ({{lang-ar|<big>ملوخية</big>}}) is [[Arabic]] for leaves of the [[jute]] plant (or related [[Corchorus]] species. They are of the genus [[Corchorus]], a herb in the [[Tiliaceae|Linden]] family (according to traditional classification,<ref>http://plants.usda.gov/java/profile?symbol=CORCH</ref> reagarded as part of the [[Malvaceae|mallow]] family according to [[APG_II_system|APG II]]). The green vegetable is commonly used in Middle-Eastern, mainly |
'''Mulukhiyah''', '''Mulukhiyya''' or '''Malukhiyah''' ({{lang-ar|<big>ملوخية</big>}}) is [[Arabic]] for leaves of the [[jute]] plant (or related [[Corchorus]] species. They are of the genus [[Corchorus]], a herb in the [[Tiliaceae|Linden]] family (according to traditional classification,<ref>http://plants.usda.gov/java/profile?symbol=CORCH</ref> reagarded as part of the [[Malvaceae|mallow]] family according to [[APG_II_system|APG II]]). The green vegetable is commonly used in Middle-Eastern, mainly North African, and Middle Eastern cuisine and is also used in some Far-east oriental dishes (such as in Japan). It is a rather bitter herb with a natural thickening agent. It is the main ingredient of a popular [[Tunisia]]ian dish by the same name. Malukhiyah is prepared in various styles: the original Tunisian style, where North African Mloukhia is A beef or lamb or Rabbit stew with bay leaves, the name is from the green herb used, which produces a thick gravy that has a mucilaginous (somewhat "slimy") texture, similar to cooked okra. |
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Egyptian style wherein the mallow leaves are very finely chopped, with ingredients such as [[garlic]] and [[coriander]] added to give it a characteristic aromatic taste, or the [[Lebanon|Lebanese]], [[Palestinian cuisine|Palestinian]], [[Syrian]] and [[Jordan|Jordanian]] style where the leaves are used whole. "''Malukhiyah'' Stew" is served with [[rice]], but usually enjoyed with [[chicken]]. "Chicken and Mallow leaf stew" is a popular dish in [[Syria]], [[rabbit]] is substituted for [[chicken]] in the [[Egypt]]ian version of the dish. |
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''Malukhiyah'' has been known as a popular food in Egypt since the time of the [[Pharaoh]]s, and later spread to the [[Levant]]. The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce. |
''Malukhiyah'' has been known as a popular food in Egypt since the time of the [[Pharaoh]]s, and later spread to the [[Levant]]. The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce. |
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Many believe the North African style is of better taste, than the oriental version, and it is considered as the second national dish. |
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Many [[Egyptians]] consider ''Malukhiyah'' to be the national dish along with [[ful medames]] and [[kushari]]. |
Many [[Egyptians]] consider ''Malukhiyah'' to be the national dish along with [[ful medames]] and [[kushari]]. |
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[[Category:Mediterranean cuisine]] |
[[Category:Mediterranean cuisine]] |
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[[Category:Middle Eastern cuisine]] |
[[Category:Middle Eastern cuisine]] |
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[[Category:Tunisian cuisine]] |
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[[Category:Levantine cuisine]] |
[[Category:Levantine cuisine]] |
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[[Category:Syrian cuisine]] |
[[Category:Syrian cuisine]] |
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Revision as of 09:57, 26 February 2010
Mulukhiyah, Mulukhiyya or Malukhiyah (Template:Lang-ar) is Arabic for leaves of the jute plant (or related Corchorus species. They are of the genus Corchorus, a herb in the Linden family (according to traditional classification,[1] reagarded as part of the mallow family according to APG II). The green vegetable is commonly used in Middle-Eastern, mainly North African, and Middle Eastern cuisine and is also used in some Far-east oriental dishes (such as in Japan). It is a rather bitter herb with a natural thickening agent. It is the main ingredient of a popular Tunisiaian dish by the same name. Malukhiyah is prepared in various styles: the original Tunisian style, where North African Mloukhia is A beef or lamb or Rabbit stew with bay leaves, the name is from the green herb used, which produces a thick gravy that has a mucilaginous (somewhat "slimy") texture, similar to cooked okra.
Egyptian style wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added to give it a characteristic aromatic taste, or the Lebanese, Palestinian, Syrian and Jordanian style where the leaves are used whole. "Malukhiyah Stew" is served with rice, but usually enjoyed with chicken. "Chicken and Mallow leaf stew" is a popular dish in Syria, rabbit is substituted for chicken in the Egyptian version of the dish.
Malukhiyah has been known as a popular food in Egypt since the time of the Pharaohs, and later spread to the Levant. The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce.
Many believe the North African style is of better taste, than the oriental version, and it is considered as the second national dish.
Many Egyptians consider Malukhiyah to be the national dish along with ful medames and kushari.
In the Druze religion, consumption of Malukhiyah is discouraged, as its founder, Al-Hakim bi-Amr Allah, forbade it during his reign.
The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E.
In the English language, the leaves are called Jew’s mallow.