Mulukhiyah
Encyclopedia
Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyah is the leaves of jute
and related Corchorus
species used as a vegetable
in Middle Eastern
, East African, North African
, and South Asian
cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilage
inous broth; it is often described as "slimy," rather like cooked okra
. Mulukhiyyah 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.
Mloukhiya is also the Moroccan
term for okra
, which goes by elsewhere.
, where the dish is most popular today. The method of making the mulukhiyyah varies from region to region.
, , (moloˈxejjæ) is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic
and coriander
. On certain occasions and in wealthier households, the dish generally includes some sort of meat
; in Egypt this is usually chicken
, but rabbit
is preferred when it is available, particularly in Cairo
. Cooks in Alexandria
often opt to use shrimp
in the soup, while Port Said
is famous for using fish
. The resulting soup is then served over rice
.
was consumed in Ancient Egyptian cuisine
, where the name "" originates. In Ancient Egyptian, it means "for kings and nobles" because it is believed that only kings and nobles were allowed to eat it.
Many Egyptians
consider to be the national dish along with Ful Medammes
and Koshari
.
For reasons that remain unclear, the dish was banned by the Fatimid Caliph
Al-Hakim bi-Amr Allah
sometime during his reign (996-1021 CE). While the ban was eventually lifted after the end of his reign, the Druze
, who hold Al-Hakim in high regard and give him quasi-divine authority, continue to respect the ban, and do not eat of any kind to this day.
, the dish is known as Mrenda, (Murere) or Apoth. It is a popular vegetable dish among communities in the Western and Nyanza
provinces. The jute leaves are separated from the stems, washed and then boiled in lightly salted water with magadi soda (bicarbonate of soda) or munyu (traditional salt). The leaves are boiled with other leafy vegetables such as rikhuvi (cowpeas) or miroo (Chipilín) to reduce slipperiness. After boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. Spices such as curry, pepper, royco, or coriander are optional. Mrenda is served with Ugali
and can be accompanied with meat or chicken
and parts of eastern Algeria
, the dish is generally prepared quite differently from the Egyptian method. The leaves, already separated from the stems are dried then ground to produce a very fine powder and stored in jars or other tightly closed containers. In Tunisian cooking, Mulukhya, or Mloukhiya, takes 5 to 7 hours to prepare, which is often done to halfway in the evening and completed in the morning. The powder is prepared with olive oil and some tomato paste into a sauce, not soup, and big chunks of chuck beef are often added halfway through cooking. The dark green sauce simmers on low heat and is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hardy French or Italian bread. In certain regions where beef is not common, lamb is used but cooks for a lot shorter time.
differs from the remaining style in that the leaves are generally used whole, lending a different texture to the dish.
. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil
sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce. In some West African Countries, when cooked into a palm oil stew, it is commonly known as "Palava" Sauce.
, calcium
, Vitamin C
and more than 32 vitamin and minerals and trace elements. The plant has an potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E
.
the mucilage of mulukiyah is perfect as natural laxative , and treat a lot of digestive problems.
Jute
Jute is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. It is produced from plants in the genus Corchorus, which has been classified in the family Tiliaceae, or more recently in Malvaceae....
and related Corchorus
Corchorus
Corchorus is a genus of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world....
species used as a vegetable
Vegetable
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
in Middle Eastern
Middle Eastern cuisine
Middle-Eastern cuisine, West Asian cuisine, or in some place in the United States, Persian-Mediterranean cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity...
, East African, North African
North African cuisine
North Africa, the northernmost part of Africa along the Mediterranean Sea includes the nations of Algeria, Egypt, Libya, Morocco, and Tunisia...
, and South Asian
South Asian cuisine
South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures,...
cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilage
Mucilage
Mucilage is a thick, gluey substance produced by most plants and some microorganisms. It is a polar glycoprotein and an exopolysaccharide.It occurs in various parts of nearly all classes of plant, usually in relatively small percentages, and is frequently associated with other substances, such as...
inous broth; it is often described as "slimy," rather like cooked okra
Okra
Okra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
or stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
, typically bearing the same name as the vegetable in the local language.
Mloukhiya is also the Moroccan
Moroccan Arabic
Moroccan Arabic is the variety of Arabic spoken in the Arabic-speaking areas of Morocco. For official communications, the government and other public bodies use Modern Standard Arabic, as is the case in most Arabic-speaking countries. A mixture of French and Moroccan Arabic is used in business...
term for okra
Okra
Okra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
, which goes by elsewhere.
Use in cuisine
Where the practice of making a soup out of jute leaves originated is not entirely clear, but folk wisdom in the region holds that the dish's origins lie in EgyptEgypt
Egypt , officially the Arab Republic of Egypt, Arabic: , is a country mainly in North Africa, with the Sinai Peninsula forming a land bridge in Southwest Asia. Egypt is thus a transcontinental country, and a major power in Africa, the Mediterranean Basin, the Middle East and the Muslim world...
, where the dish is most popular today. The method of making the mulukhiyyah varies from region to region.
Egyptian cuisine
As used in Egyptian cuisineEgyptian cuisine
Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops.- History and characteristics :...
, , (moloˈxejjæ) is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
and coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
. On certain occasions and in wealthier households, the dish generally includes some sort of meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
; in Egypt this is usually chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
, but rabbit
Rabbit
Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world...
is preferred when it is available, particularly in Cairo
Cairo
Cairo , is the capital of Egypt and the largest city in the Arab world and Africa, and the 16th largest metropolitan area in the world. Nicknamed "The City of a Thousand Minarets" for its preponderance of Islamic architecture, Cairo has long been a centre of the region's political and cultural life...
. Cooks in Alexandria
Alexandria
Alexandria is the second-largest city of Egypt, with a population of 4.1 million, extending about along the coast of the Mediterranean Sea in the north central part of the country; it is also the largest city lying directly on the Mediterranean coast. It is Egypt's largest seaport, serving...
often opt to use shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
in the soup, while Port Said
Port Said
Port Said is a city that lies in north east Egypt extending about 30 km along the coast of the Mediterranean Sea, north of the Suez Canal, with an approximate population of 603,787...
is famous for using fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
. The resulting soup is then served over rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
.
was consumed in Ancient Egyptian cuisine
Ancient Egyptian cuisine
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times...
, where the name "" originates. In Ancient Egyptian, it means "for kings and nobles" because it is believed that only kings and nobles were allowed to eat it.
Many Egyptians
Egyptians
Egyptians are nation an ethnic group made up of Mediterranean North Africans, the indigenous people of Egypt.Egyptian identity is closely tied to geography. The population of Egypt is concentrated in the lower Nile Valley, the small strip of cultivable land stretching from the First Cataract to...
consider to be the national dish along with Ful Medammes
Ful Medames
Fūl medammis , or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.-History:The roots of fūl...
and Koshari
Kushari
Kushari, also koshary, kosheri or koshari, is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.Kushari is a vegetarian dish that is very popular in Egypt...
.
For reasons that remain unclear, the dish was banned by the Fatimid Caliph
Caliph
The Caliph is the head of state in a Caliphate, and the title for the ruler of the Islamic Ummah, an Islamic community ruled by the Shari'ah. It is a transcribed version of the Arabic word which means "successor" or "representative"...
Al-Hakim bi-Amr Allah
Al-Hakim bi-Amr Allah
Abu ‘Ali Mansur Tāriqu l-Ḥākim, called Al-Hakim bi Amr al-Lāh , was the sixth Fatimid caliph and 16th Ismaili imam .- History :...
sometime during his reign (996-1021 CE). While the ban was eventually lifted after the end of his reign, the Druze
Druze
The Druze are an esoteric, monotheistic religious community, found primarily in Syria, Lebanon, Israel, and Jordan, which emerged during the 11th century from Ismailism. The Druze have an eclectic set of beliefs that incorporate several elements from Abrahamic religions, Gnosticism, Neoplatonism...
, who hold Al-Hakim in high regard and give him quasi-divine authority, continue to respect the ban, and do not eat of any kind to this day.
Kenyan cuisine
In KenyaKenya
Kenya , officially known as the Republic of Kenya, is a country in East Africa that lies on the equator, with the Indian Ocean to its south-east...
, the dish is known as Mrenda, (Murere) or Apoth. It is a popular vegetable dish among communities in the Western and Nyanza
Nyanza
Nyanza may refer to:*Nyanza, Rwanda**Nyanza District, the district surrounding Nyanza, Rwanda*Nyanza Province, Kenya*Nyanza Lac, Burundi*Nyanza, the Bantu word for lake, in particular:**Lake Albert **Lake Edward...
provinces. The jute leaves are separated from the stems, washed and then boiled in lightly salted water with magadi soda (bicarbonate of soda) or munyu (traditional salt). The leaves are boiled with other leafy vegetables such as rikhuvi (cowpeas) or miroo (Chipilín) to reduce slipperiness. After boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. Spices such as curry, pepper, royco, or coriander are optional. Mrenda is served with Ugali
Ugali
Ugali is an East African dish of maize flour cooked with water to a porridge- or dough-like consistency. It is the most common staple starch of much of Eastern and Southern Africa...
and can be accompanied with meat or chicken
Tunisian cuisine
In TunisiaTunisia
Tunisia , officially the Tunisian RepublicThe long name of Tunisia in other languages used in the country is: , is the northernmost country in Africa. It is a Maghreb country and is bordered by Algeria to the west, Libya to the southeast, and the Mediterranean Sea to the north and east. Its area...
and parts of eastern Algeria
Algeria
Algeria , officially the People's Democratic Republic of Algeria , also formally referred to as the Democratic and Popular Republic of Algeria, is a country in the Maghreb region of Northwest Africa with Algiers as its capital.In terms of land area, it is the largest country in Africa and the Arab...
, the dish is generally prepared quite differently from the Egyptian method. The leaves, already separated from the stems are dried then ground to produce a very fine powder and stored in jars or other tightly closed containers. In Tunisian cooking, Mulukhya, or Mloukhiya, takes 5 to 7 hours to prepare, which is often done to halfway in the evening and completed in the morning. The powder is prepared with olive oil and some tomato paste into a sauce, not soup, and big chunks of chuck beef are often added halfway through cooking. The dark green sauce simmers on low heat and is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hardy French or Italian bread. In certain regions where beef is not common, lamb is used but cooks for a lot shorter time.
Levantine cuisine
Levantine cuisineLevantine cuisine
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today...
differs from the remaining style in that the leaves are generally used whole, lending a different texture to the dish.
West African cuisines
The leaf is a common food in many tropical West African countriesWest African cuisine
West African cuisine is a general term referring to many distinct regional and ethnic cuisines in West African nations, with climates ranging from desert to tropical...
. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil
Palm oil
Palm oil, coconut oil and palm kernel oil are edible plant oils derived from the fruits of palm trees. Palm oil is extracted from the pulp of the fruit of the oil palm Elaeis guineensis; palm kernel oil is derived from the kernel of the oil palm and coconut oil is derived from the kernel of the...
sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce. In some West African Countries, when cooked into a palm oil stew, it is commonly known as "Palava" Sauce.
Nutrition
The leaves are rich in betacarotene, ironIron
Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
, calcium
Calcium
Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust...
, Vitamin C
Vitamin C
Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. In living organisms ascorbate acts as an antioxidant by protecting the body against oxidative stress...
and more than 32 vitamin and minerals and trace elements. The plant has an potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E
Vitamin E
Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols. There are many different forms of vitamin E, of which γ-tocopherol is the most common in the North American diet. γ-Tocopherol can be found in corn oil, soybean oil, margarine and dressings...
.
the mucilage of mulukiyah is perfect as natural laxative , and treat a lot of digestive problems.
External links
- http://www.bbc.co.uk/radio4/womanshour/food/recipe7.shtml
- Egyptian Recipe