Mulukhiyya

Mulukhiyah

Levantine mulukhiyyeh with chicken
Alternative names	mloukhiya, molokhia, molohiya, mulukhiyya, malukhiyah, or moroheiya
Type	Stew
Course	Main course
Place of origin	Tunisia
Region or state	Middle East
Main ingredients	Jute; or

Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, or moroheiya (Arabic: ملوخية‎‎) refers to the leaves of Corchorus olitorius commonly known as Jew's Mallow, Nalta jute, or tossa jute. It is used as a vegetable. It is popular in Middle East, East African and North African countries. Mulukhiyyah 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. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

While most scholars are of the opinion that mulukhiya's origins lie in Africa, there is evidence that India is the source of the related species Corchorus capsularis, which is also used for food as well as fiber.

As used in Egyptian cuisine, molokhiya, (Egyptian Arabic pronunciation: [moloˈxejjæ]) is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic and coriander. The dish generally includes some sort of meat; in Egypt this is usually poultry such as chicken, or rabbit, but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp in the soup, while Port Said is famous for using fish.