The leafy, grassy-tasting green molokhia (also known as jute or Jew's mallow) is a vegetable widely used in its fresh or frozen state across North Africa and the Middle East, however Tunisians use a dried and finely ground version of the leaves to make this rich, hearty green stew. The powder has a mucilaginous thickening quality similar to okra or filé powder, giving the finished dish a silky consistency. Consider it a nourishing, restorative aphrodisiac. Look for dried molokhia at Middle Eastern and North African grocery stores, or online.
Ingredients
- 3⁄4 oz. dried molokhia leaves
- 2⁄3 cup plus 1 Tbsp. olive oil
- 2⁄3 cup molokhia powder
- 1⁄4 cup tomato paste
- 2 tbsp. finely minced garlic (from 6 cloves)
- 2 tsp. harissa paste, plus more for serving if desired
- 1 tsp. ground coriander
- 1 tsp. ground caraway
- Kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 lb. boneless veal such as shoulder, shank, or another stewing or braising cut, cut into 2-inch pieces
- Lemon wedges, for serving
- Baguette or other crusty bread, for serving
Instructions
Step 1
In a sieve or spice grinder, grind molokhia leaves into a powder, which should yield about ⅔ cup.
Step 2
In a large saucepan, bring 8 cups of water to a low boil. Set a heatproof liquid measuring cup next to the stove.
Step 3
In a large Dutch oven or heavy-bottomed pot over low heat, combine the oil and molokhia; let cook just until lightly bubbling and sizzling, then immediately and briskly whisk in about one cup of the boiling water. As soon as the water is completely incorporated, whisk in another cup. Raise the heat to medium and whisk in the remaining hot water; bring to a simmer, then reduce the heat to medium-low, cover and cook, stirring every 20 minutes to prevent the bottom from burning, until the mixture has turned a dark, nearly black green, 2 to 2 ½ hours.
Step 4
Whisk in the tomato paste, garlic, harissa, coriander, caraway, a generous pinch of salt, and the pepper. Add the veal, then raise the heat to medium-high to bring the mixture back up to a simmer. Once simmering, reduce back down to medium-low, then continue cooking, uncovered, stirring every 15-20 minutes until the meat is tender, and the sauce has thickened and reduced by about two thirds, 1 ¾ to 2 hours.
Step 5
Taste and adjust the seasoning as needed. Ladle into bowls and serve with lemon wedges for squeezing, more harissa if desired, and crusty bread.
FAQs
Mulukhiyah, also known as mulukhiyya , molokhiyya, melokhiyya, or ewedu, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
What does molokhia taste like? ›
Molokhia is referred to either Jute Mallow or Jew's mallow, a leafy plant of the Corchorus species. What does molokhia taste like? Some people say it tastes like spinach with a slightly different mouthfeel. The final molokhia stew takes on the flavour of the chicken broth, garlic and coriander.
What is molokhia powder? ›
Molokhia is a leafy vegetable with high nutritional content. Molokhia is generally sun-dried and then consumed as the dried product. New drying methods provided better nutritional values and functional properties in food products.
What is molokhia called in English? ›
Molokhia refers to the leaves of Corchorus olitorius, commonly known in English as , jute mallow or Jew's Mallow. It is used as a vegetable and is popular in Middle East and African countries and is called “Saluyot” in the Philippines. Molokhia is rather bitter.
Is dried molokhia healthy? ›
With such a wide array of minerals, Molokhia has benefits for about every system in the human body from the cardiovascular system to the digestive system, even helping improve sleep with its generous magnesium content.
Is molokhia the same as spinach? ›
Mulukhiyah (also mloukhiya, molokhia, molohiya, mulukhiyya, malukhiyah, or moroheiya (Arabic: ملوخية)) is the leaves of Corchorus olitorius. It is more commonly known as Nalta jute, tossa jute, jute, Egyptian spinach, Jews mallow, Jute mallow, or saluyot and is used as a vegetable like spinach.
Is molokhia good for liver? ›
Accumulation of cholesterol and triglyceride in liver were significantly inhibited in molokhia and mucilage groups. Molokhia and mucilage lowered the liver weights significantly.
Can you get molokhia in the US? ›
It's very difficult to find fresh Molokhia leaves in the United States. You can try to look for it at any international food market or at farmers markets. Growing up, the international food market by our house carried fresh molokhia when it was in season.
What is molokhia similar to? ›
According to acclaimed food writer Claudia Roden, its lineage can be traced to the pharaohs of Ancient Egypt. The molokhia plant belongs to the same botanical family as okra, malvaceae. Similar to okra, molokhia thickens as it cooks.
Can you eat molokhia everyday? ›
While there are no documented side effects, it is recommended to consume molokhia in moderation to reap its maximum benefits.
In Tunisia, these leaves are dried then ground very finely. This powder is stored in jars and used when cooking Molokhia. The nutrition profile of this leaf is very promising: it contains fiber, potassium, iron, calcium, magnesium, phosphorous, and selenium, as well as vitamin A, E, K, C, vitamin B6, and niacin.
What vegetable is molokhia made of? ›
Also known as jews mallows or jute leaves, molokhia is basically a leafy green vegetable similar to spinach or kale. It can be hard to find fresh, so I generally purchase it dried from Middle Eastern stores. After washing, you can cook it with a lemony chicken broth to make a delicious hearty stew.
Is molokhia the same as okra? ›
Molokhia is known as Egyptian spinach, jute mallow, and Jew's mallow in English. Is Molokhia the same as okra? The Molokhia plant belongs to the same family as okra, but the two are different vegetables.
