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PRODUCT OF THE MONTH
Molokhia 
Mulukhiyah / molokhia / mulukhiyyah / ملوخية‎ 

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The leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute, or tossa jute. Used as a vegetable, this plant is popular in Middle East, East African and North African countries. Mulukhiyah 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. 

 

Mulukhiyah 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 mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime (Source: Wikipedia).

An example of recipe

Ingredients

1 whole chicken cut up into pieces
1 onion
2 tbsp vegetable oil
1/2 kg molokhia leaves fresh, dried, or frozen and thawed
1 1/2 - 2 liters water
5 cloves garlic
1 lemon juiced
1 tbsp tomato puree
4 tbsp coriander optional
For onion sumac mix:
1 onion chopped
1 tsp sumac
juice of half of a lemon
1/2 tsp salt
 

Instructions

  • Cut up the chicken and remove skin, add lemon, salt and vinegar and let it sit for 10 minutes. (This is done to clean the chicken, so you can skip this step and just rinse it with water if you prefer);

  • In a pot add oil, and lightly brown the chicken. Add a whole onion and brown it as well;

  • Add boiling water, let it boil for a minute. It will bubble and there will form some foam, remove the foam;

  • Thaw molokheia leaves, and cut it or puree it using a blender with a little bit of water (you can also leave as whole leaves). The consistency should be sort of thick, let it boil and cook for 30 minutes; 

  • Keep checking and stirring the molokheia, if the soup is too thick add more water;

  • Minutes before it's ready, add 5 cloves of garlic, juice of a lemon, tomato puree, and salt;

  • You can also add a bit of chopped fresh coriander;

  • Serve over calrose medium grain rice (2 1/2 cups), and chopped onions with sumac, lemon juice, olive oil and salt (mix together).

Notes
If you're making a vegetarian molokhia, add chicken stock instead of water or vegetable stock if vegan.

(Source: https://littlesunnykitchen.com/mlokhiyeh/ )

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