Food is one of the topics that unites the world together, we all strive to learn new recipes, new food, new taste, to add a new dish to a table that unites families, friends, neighbors, colleagues, social events, private events, public events and the world. What is better than to share, to love, to help, to feel alive, to care, to feel compassionate for one another.
My dish for today, unites the Middle-Eastern & North African cuisine, and it is a dish that is cooked for the world to try and taste. Today I want to tell you more about this famous Mulukhiyah, pronounced in over 10 different accents, and has few different names that all sound similar: ملوخية Mulukhiyah, Mloukhieh (is how I say it), Molokhia, Molokhieh, Molokheyyah Mloukhya, Moroheiya, Mrenda, Murere, Apoth, Kren-Kre or maybe not too much of a similarity in the west you might need to ask for Jew’s Mallow or Jute Mellow or Nalta.
Mulukhiya is a truly delicious green leaves used as a vegetable in the Middle-East, they look like mint but taste somewhat like spinach or somewhat nothing like spinach but you know what I mean. Once cooked, Mulukhiyah results looking slimy and greenly and mostly not too appealing. My photographs on the other hand are my enjoyment of creating a piece of art out of this supposedly exquisite dish.
History
Dates back to the ancients – Pharaoh time and comes from the word “Mulokia” which stands for Kingdom or Royal, because it was eaten only by the royals, kings, queens and nobles during the Pharaoh era. Today every one eats Mulukhiah, royal or not, it is even considered a traditional dish to some Egyptians and it for sure is a main Arabian dish to many Palestinians, Jordanians, Lebanese and am assuming the rest of the arab countries, Middle-East and North Africa.
There is chicken in this recipe, but you can easily have it vegetarian and still have an awesome dish… Read more and find out the full recipe by clicking here.
Razan Masri 