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Mulukhiyah, the Collard Greens of the Middle-East
Mulukhiyah (also spelled molokia or molokhia) is a leafy green vegetable commonly eaten in the middle-east as a stew with meat and rice. It’s roughly pronounced MUH-LOOK-KEY-YAH with a little raspiness in the back of your throat in the ‘LOOK’ part. You may hear some people calling it ‘okra leaves’ because when cooked it becomes slimy, much like fresh okra though the plants are unrelated.
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Servings | Prep Time |
4-6servings | 5minutes |
Cook Time | Passive Time |
1hour | 35minutes |
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TIP If using dried mulukhiyah I highly suggest adding some chopped spinach to the mix. It will bring some life back into those dried leaves.
Go for frozen if you have the option. There’s not much of a difference between the two in terms of taste (counting the fact that we ‘doctored up’ the dried mulukhiyah with spinach). The dried mulukhiyah is slightly grainier and doesn’t taste as fresh, obviously, and was also a pain to pick out loose stems, but I wouldn’t totally discount it. Whatever you use, i’m sure it’ll taste great.