After a month-long trip to my home country, I am back to a hot and humid Montreal. On this very special day {Happy Birthday love!} I wanted to feature one of Egypt’s iconic dishes, moulokheya (also known as molokheya or mulukhiyah).
Moulokheya is a green herb with a wonderfully distinct and earthy flavor. Although in Middle East and North Africa it is widely available in its fresh form, in the rest of the world you can find it in the frozen section of most arabic food stores. Look for the chopped kind for this recipe.
The texture of moulokheya is similar to the viscosity of cooked okra. Keep in mind that the goal is to have a thick rather “slimy” soup. This soup {or stew} is normally accompanied or served over rice and some type of meat, either chicken, lamb or rabbit {depending on the broth you used to cook it in}.
Moulokheya
| Ingredients | Instructions |
| 4 c broth, flavored with cardamom* 2 packs frozen, chopped moulokheya** 2-3 tblsp clarified butter or oil 6 large garlic cloves, minced 4-6 tsp ground coriander seed salt & pepper |
In a pot heat broth and bring it to a boil, add the frozen moulokheya and lower the temperature to medium-low. Stir the mixture constantly until desired consistency is achieved {mixture should be thick}. Once the moulokheya is in the broth DO NOT let it boil {if it boils the mixture will separate, the result will not be pretty!}. Taste and rectify seasoning. Heat clarified butter (or oil) in a small pan. Add garlic and sautée until golden brown {as seen above}. Add the coriander, and fry for a few seconds until it releases its aroma {seen below}. Pour the coriander-garlic mixture into the pot of moulokheya, stir once, cover, turn off the heat. Serve immediately. |
Moos is the king of moulokheya! We normally serve it with pickled red onions {click here for the recipe} to cut the viscosity and thickness of the dish.
Thanks for reading & hope you enjoy this recipe!
Kitchen Nani 