Mulukhiya - is a leafy summer vegetable that is extremely popular
throughout the Middle East. It is available fresh, dry, and frozen.
Only the leaves are edible.
When using fresh Mulukhiya, pick the leaves, rinse
several times, then spread out to dry. Dried Mulukhiya for storage is
prepared in the same way, but left to dry so thoroughly that it will
crumble into powder form immediately when rubbed. Frozen Mulukhiya is
always sold finely chopped.
Unless specifically designated as burani, Mulukhiya denotes the course
prepared as a soup, with finely chopped or shaved Mulukhiya.
There are two ways of preparing fresh Mulukhiya:
The first way is the most common method of preparing fresh
Mulukhiya is to CHOP it with the MAKHRATA, or chopper. Pile the
Mulukhiya on a wooden board and, holding the handles of the MAKHRATA,
work the blades back and forth through the leaves until they are very
finely chopped.
The second way is harder and therefore less often used.
It is called MAHLUQA, or shaved. Hold a fistful of leaves
in one hand and cut the Mulukhiya into long, thin strips with a sharp
knife. Sophisticated connoisseurs enjoy this. One can also use a
blender at very low speed, but this is difficult.
Dried Mulukhiya, on the other hand, is crumbled into
powder form, then sprinkled with hot water. It will absorb the mpisture
and should then be cooked like fresh Mulukhiya.
1. 2 kg fresh Mulukhiya, or e packets (1/2 kg each) frozen
2. 2 chickens, 1 kg each
3. bayleaf
4. 4-5 cardamom grains
5. 1 onion, cut in half
6. 15-20 garlic cloves, crushed
7. 1 tablespoon coriander powder
8. 1 tablespoon lemon juice (optional)
9. cooking oil
10. salt
1. If used fresh Mulukhiya, chop, and cover until needed
(see above).
2. Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag.
3. Then, add chicken and cook until tender.
4. Remove chicken, cut into neat joints, and fry.
5. Discard muslin bag and mash onion.
6. Boil soup, add Mulukhiya, adjust seasoning, and simmer
for 3-5 minutes.
Do not over cook, as Mulukhiya has to suspended; overcooking
makes leaves fall to the bottom of the pot.
7. Mix crushed garlic with salt and coriander.
8. Saute (fry) this mixture for 3-5 minutes (known as ta'liya)
until golden.
9. Then, toss into the boiling Mulukhiya.
10. Simmer for 2 minutes.
11. Add lemon juice (optional).
12. If using frozen Mulukhiya, slide the Mulukhiya into the
boiling pot, stir until completely thawed, then proceed as with
the fresh.
Another way to cook Mulukhiya is to boil the ta'liya with
the soup for 3-5 minutes before adding the Mulukhiya. This makes the
ta'liya taste stronger.
Ta'liya
This mixture is added to almost all stewed vegetables, cooked with or
without meat. Ta'liya means frying, but it specifically calls for
fried garlic with ground coriander - no other spice.
1. 20 garlick cloves, crushed.
2. 1 teaspoon ground coriander.
3. 1 teaspoon cooking oil, salt, and pepper.
1. Mix crushed garlic with salt, pepper, and coriander until smooth.
2. Saute (fry) this mixture for 3-5 minutes (known as ta'liya)
(until golden).
3. Then, toss into the boiling Mulukhiya.
4. Ladfle one spoonful of the cooking broth back into frying pan, stir,
and toss again into the cooking pot.
This will ensure that all the ta'liya is used. A pleasant 'tishshshsh'
sound always follows tossing the ta'liya into the pot.
5. Simmer for 2 minutes.
6. Add lemon juice (optional).
Another way to cook Mulukhiya is to add 1 or 2 peeled ripe tomatoes and boil with the chicken and onion. Mash both tomatoes fruit and proceed as above. in this case, omit the lemon juice.
Another way to cook Mulukhiya is to boil rabbit and rabbit soup can substitute for chicken.
1. Same ingredients as "Fresh or Dried Mulukhiya",
plus the following:
2. 1 cup cooked rice
3. 2 loaves crisp local bread
4. 3 onions, chopped very fine
5. 2 tablespoons vinegar
6. 1 tablespoon tomato paste
1. Cut the bread into small morsels, 2-3 cms square, and set aside.
2. Soak two chopped onions in vinegar.
3. Saute the remaining chopped onion to a rich golden color.
4. Thin tomato paste with 1 cup of water, season, pour over
fried onions, and cook for 10 minutes.
5. To serve, line each plate with a thin layer of bread and moisten
with Mulukhiya.
6. Spread another layer of rice and soak with Mulukhiya.
7. Sprinkle with tomato sauce, onion, and vinegar, and top with chicken.
1. 2 kg fresh Mulukhiya or 2 packets (1 kg total) frozen)
2. 1 to 1 1/2 kg fish
3. 1 onion, chopped
4. 10 garlic cloves, crushed
5. 1 teaspoon ground coriander
6. oil
7. salt, pepper, and cumin
1. Chop or shave Mulukhiya and cover until needed.
2. Cut fish into large chunks, coat with seasoned flour,
and fry lightly.
3. Mix garlic, salt, and coriander.
4. Fry onion and garlic mixture until nicely brown.
5. Then, add two cups water, cumin, seasining, and boil.
6. Gently slip the fish into boiling pot and cook until tender.
7. Remove fish from broth and keep warm.
8. Mash onion, add to the broth, and Mulukhiya.
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 2 teaspoons lemon juice
6. cooking oil
7. salt and pepper
1. Cut beef into bite-sized cubes.
2. Lightly fry Mulukhiya leaves until they wilt. then remove
onto wire sieve.
3. Fry onion until nicely brown.
4. Then, add beef and fry until it reabsorbs its juice.
5. Peel garlic, halve diagonally, and add to beef with seasoning
and enough water to barely cover.
6. Boil for about 15-20 minutes.
7. Then, add Mulukhiya and cook for another 10-15 minutes.
8. Turn off flame and add lemone Juice.
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 1 teaspoon ground coriander
6. cooking oil
7. salt and pepper
1. Cut beef into bite-sized cubes.
2. Cook beef, onion, and Mulukhiya leaves with seasoning until tender.
3. Prepare Ta'liya and toss into cooking pot.
4. Let simmer for 5-7 minutes.
