A new exquisite vegetarian dish… Learn about and try to cook this MiddleEastern dish: Mulukhiyah


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.


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.


Most viewed post of the year 2014: Mansaf, Read more on what is Mansaf and How to make it.


I am very happy to announce that my most viewed post of the year 2014 was the Jordanian Traditional Dish Mansaf. Most visitors on my blog were from 1- Jordan 2- United Stated 3- United Arab Emirates 4- Germany 5- Italy 6- Canada 7- United Kingdom 8- France 9- Palestine and 10- Israel. Thanks to everyone who has visited my blog in 2014, and I will work really hard on making 2015 a great year dedicated to my lifestyle as a MiddleEastern bringing out everything beautiful about my culture, tradition, and surroundings.

Mansaf; was my first recipe choice for my Food Photography Project.

What is Mansaf? To those who are unfamiliar with it, you must be familiar with Jordan. The beautiful Hashemite Kingdom of Jordan; an Arab kingdom on the East Bank of Jordan River, and Mansaf is the Jordanian Traditional Dish. You haven’t really visited Jordan until you try it’s mouthwatering unforgettable Mansaf.

I was introduced to Mansaf at a young age from having it being the main dish at all big occasions. Occasions that include; Eid (Holiday’s), big family gatherings, weddings, funerals and other, Mansaf was like a mandatory dish to celebrating happiness or sorrow.

…and what is Mansaf? “منسف is how we spell it in Arabic” with the Lamb being the hero or victim of the dish cooked in dried yogurt that we also call Jameed “جميد” served with rice and flatbread (Shrak/Markouk) then garnished with almonds, pine-nuts & of-course spices.

This is not it, Mansaf is a long story of meanings, findings, bindings, and a Bedouin tradition. Mansaf in Arabic also means “Large tray/dish” which it truly is; Mansaf comes in a very big round tray/dish and is placed in the center of a big round table with everyone standing around the table with their left hand behind their back, and using their right hand…Click Here to Read More and For the Full Recipe.