Ancient Jute Leaf Stew - Egyptian Molokhia Recipe
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- Опубліковано 17 лип 2024
- Description:
Molokhia (Jute Leaf stew) has been eaten in Egypt since the time of the Pharaohs. From Ancient Egypt it has evolved into a household staple. The dish is eaten throughout the middle east and in parts of Africa, today I'll be showing you how to cook it the Egyptian Way.
I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.
00:00 Intro
00:42 Ingredients Prep
02:04 Breaking down a whole chicken
05:50 Making the stock
07:10 Making the tomato sauce
08:00 Assembling the Molokhia
09:36 Frying the chicken and garlic
10:27 Serving the dish
11:49 Ingredients
Ingredients:
Stock:
1 chicken
1 medium onion
4 cloves of garlic
5 cardamom pods
2 pieces of mastic
1 tsp black peppercorns
2 tsp of salt
2 bay leaves
1 tbsp butter/ghee
200g chopped tomatoes or half a can (optional but gives a very nice hint of acidity in the molokheya)
Tomato Sauce (Dimaa):
200g chopped tomatoes (half a can) crushed in blender
1/2 cup water
1/2 tbsp butter/ghee
2 cloves of garlic
1/2 tsp salt
1/2 tsp pepper
Molokheya:
400g of minced Molokheya
2 cloves garlic
1/2 tsp ground coriander
2-3 cups stock
1/2 tbsp butter
Tasha:
1 tbsp butter/ghee
4 cloves minced garlic
1 1/2 tsp ground corriander
Directions:
To make the stock:
1. Chop an Onion into 4-6 large pieces
2. Cut the tip off your cardamom pods
3. Peel and crush your garlic
4. Melt your butter and mastic in a pot on medium heat
5. Add your whole spices and stir until fragrant
6. Add chicken and sear till browned on all sides
7. Add onion, garlic, and chopped tomatoes
8. Add room temp water, enough to cover chicken then turn heat up to high
9. Bring to a boil, then lower the heat. Skim off any scum that floats to the surface
10. Turn the heat down to low and let it simmer for half an hour
To make the Tomato Sauce (Dimaa):
1. Mince your garlic then fry in butter until fragrant
2. Add tomatoes and water before the garlic browns
3. Bring to a boil, add pepper then simmer for 15 minutes
4. Add salt and remove from heat when consistency resembles marinara
To make the Molokheya:
1. Strain your stock and rinse the pot
2. Add the butter to your pot then crush the garlic and add it
3. Cook the garlic for 30 seconds and then add the ground coriander
4. Add 2.5 cups of stock back to the pot and bring to a boil
5. Add your frozen molokhia to the pot and turn the heat down to medium low
6. When the molokhia has melted, let it simmer for a few minutes and use the ladel to mix until the stew comes together
7. Pour out into a serving dish to cool
To make the Tasha:
1. Melt your butter in a small saucepan
2. Mince your garlic and add it, alongside the ground coriander
3. Fry until golden and bubbly then immediately pour onto your Molokhia
To serve, add some rice to a plate and pour molokhia on top, add a few teaspoons of the tomato sauce. Add a piece of chicken to the plate. When ready to eat, mix the rice and molokhia together.
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I was astonished to find out that the Japanese name of this vegetable "moroheiya" which we also use in Japan actually comes from Arabic! I'll definitely try this recipe :)
Very helpful. Thanks for posting. I have a great Japanese grocery near me.
Thank you for that 🙏
I have japanese friends who asked me where to buy from, but once they said Moroheiya I knew it's Molokhiya but as usual L sound is gone there 😂😂
In Nigeria we call it Ewedu or Ayoyo depending on what part of the country you are from. We have Molokhia along with Tomato stew (equal or more portion), bean stew and Yamflour meal called Amala. Absolutely delicious.
Can't recommend this enough! If anyone hasn't tried molokhia, you have to give it a shot!
Absolutely! It's such a unique experience and definitely a favourite of mine.
@@MiddleEats u are the living example of a legend 😎 best cooking youtube channel
I can't stress how much your production quality has increased obi, I'm just rewatching videos at this point. Eid Mubarak my man, have a great adha and I hope you make a odheya related video!
I had to look up what Molokhia is and surprisingly, we also have it (or at least a variety of it) in the Philippines! We call it "saluyot," and Filipinos along the northwest coast and in central Luzon use it in vegetable soups with bamboo shoots and string beans. I'm so happy to find this video because fresh molokhia is easily available in the markets here. I'm definitely going to try this. Thank you very much for your excellent content!
This as Egyptian as it gets
Excellent brother, you really knocking it out of the park
Thank you Michael. This is one of my wife's favourite foods.
Molokhia is THE most comforting dish period. Thank you for showing me how to make it the way my grandma did! And I do hope people get the pleasure of trying this perfect dish. Egyptian cuisine is one of the most underrated cuisines in my opinion. The other stuff I love from it is (Moamar Rice), Egytptian lamb chops and Kebab Hala (كباب حلة) to name a few
You are the only person on UA-cam who cooked this perfectly. And I watched plenty of videos. Love your work!!
Thankyou had just bought some fresh moulkhie and dint even knew what it was looked it up on Google and then saw this masterpiece ,Inshallah I will try this.
Keep up with your work.
Thank you for the amazing recipe
This is absolutely my favourite dish in Egypt 👍😘👍. I cook it regularly to impress my friends here in Germany 😉. Thank you for the great recipes. I love them all. I already tried several times the wine grape stuffed leaves and followed your instructions. They turned out perfectly😘👍👍
Omg !! I really enjoying your vedios ..it make me so satisfied ❤️❤️❤️ this the best Egyptian recipes to make Egyptian food
Go on
Watching you from Egypt 😄
Excellent! Thank you :)
Obi, thank you for your videos! Just got back from Egypt where we ate Molokhia. Once back to California I went to a Middle Eastern Market where I bought frozen chopped Molokhia (and also tiny frozen okra which I cooked in tomato sauce). I followed your Egyptian rice recipe, it was perfect!
Just made this tonight for my family, they gave it 10/10!! Thank you Obi and Salma. It brought back many fond childhood memories for me, of my late aunt Nohda’s cooking. Shukran ❤️
Glad we could help! Thanks for trying it
I am really fascinated by you, Chef really excellent
I'm really happy to find that you've got a recipe for this. I happen to have a few bags in my freezer after a mixup in the Middle-eastern shop when I was trying to buy mustard greens to make saag. I've been wondering what to do with them!
We call the Molokhia "delele" in our local Venda language here in South Africa and also called "Jew's Mallow"
Looks so yummy!
I’m Japanese and we can find the Fresh Jews Mallow in July and August. I just bought a banch of it today. I’ll definitely try your recipes!
I'm half Japanese. How do you cook the Egyptian spinach, Japanese style??? I don't remember my mother using it in any of her great meals?. Probably could use it in Tempera, or stuff it in a rice ball with ginger.?
@@eikoqdupree101
Hi, my Mom used to cook Moroheiya leaves with Miso Soup. It goes well with Onion, Tofu and sliced Abura-age. (fried tofu)
Or mixing chopped Okra and Moroheuya (after being boiled) with Nattou. (the fermented sticky soy beans).
I like having Moroheiya in Miso Soup,.and also cooking tomato curry with it.
Sure, Tempra would be a nice option.
I’d love it, too.
What a great video! Seriously! Really appreciate all the details. Extremely helpful and engaging. Thank you! Can’t wait to try it 😊
Thank you!
great video, good technique and directions! Keep it up!
Thank you very much, I'll be sure to keep the videos going!
Great recipe - thank you.
No problem, glad you enjoyed it! It's definitely a unique dish that I wish more people knew about!
One of my favourite stews or soups
It is just AMAZING, Thanks
Thank you, glad you like it!
My husband and brother in law were shocked! They absolutely loved it 😍
Made this a few days ago. Perfect.
My Grandmother (Greek Egyptian) used to make this all the time, but I never did get the recipe, its a bit like lasagne, everyone makes their own version, this version looks so different to what I know but it looks a lot easier to cook than I thought it would, so thank you for sharing this, I am looking forward to making this dish. I would love to see more authentic Arabic dishes such as this one in the future. What about Mahaleb? another childhood favourite lol 😀
This is so great, I tried the homemade version at my friends and it was the best
Glad you like it, it's a classic Egyptian food
We visited friends in Ismailia and they made me a prawn molokhia as I don't eat meat, it was delicious. I'll try and somehow recreate it with your recipe, thanks Obi!
Just make a prawn stock, using the shells of prawns. Melt some butter, add the shells in with garlic and the spices then simmer till the shells soften, about half an hour. Then make the molokhiya the same way using this stock.
🤤 Got to try this ASAP! I didn't know Saluyot could be cooked this way. Thanks so much, from the Philippines!
Omg this is the best recipe in the whole world
yumm - the Egyptian one is the best compared to others in the region!
Let's not start any fights, but I agree 😁😁
Very true nothing can beat the original 🇪🇬🇪🇬🇪🇬🇪🇬
Bruh I’m Dominican and black and middle eastern food gotta be some of my favorite. It’s complexity while still be simple and it gives me this odd happy feeling when I eat it so I have to hold my self back. But gosh y’all gotta stop with making good food, I got health problems
Haha the whole Middle East has health problems 🤣 welcome to the club
@@IcejjfishTbone omg this made my day
We Bangladeshis also eat jute leaves. We make a stew with lentils & eat it with rice. One of my favourites 🤘
I love mlukkhie and this is a great recipe. I really like using the dried mlukkhie and make a chicken, garlic, lemon version. Then I use lemon in it as a soup. Really delicious. Please make emsahan.
This looks absolutely delicious. Definitely trying it out as soon as I can gety hands on some molokhia. Hopefully I can find it in Louisiana, USA lol
Thank you! Your best bet is to search for an Arab supermarket, not sure about Louisiana having a few but you never know.
I did a quick search and I found some in New Orleans and Lafayette, so I'm sure there probably are some where ever you are!
Also, if anyone is looking for it in the USA, you can get the seeds online and grow it anywhere that okra grows well. It is closely related to okra and loves hot weather. The seed pods look like tiny okra pods. I like thinking about eating a dish that the Pharaohs once ate.
You can find it in any Middle eastern grocery store in Louisiana
Easy to grow. Seeds on eBay.
my absolute fave :)
looks good
Your Moroheiya is amazing. I know I would Love it. I've been looking at several others making their dish, which they also looked very tasty. YOUR'S Dear Sir is quite different. In all that rich and delicious butter.(I like) And the tomatoes. Yummy! I will try your recipe. I would add a touch of wine . I am saving this video. For future reference.
I order some seeds to grow the Egyptian Spinach. I guess I will have to mince it . Will look into your other recipes. Thanks ,
Molokhia is amazing. Never had it with tomato though, that's interesting
Molokhiaaa! Finally
Can't wait to see you make it!
Oddly I've been seeing grocers in japan selling the leaves fresh, guess it is truly a global food.
It does have some uses in Asian cuisines, and if you get the fresh ones you can mince them with a mezaluna. Very cool that you found it!
If you found it fresh cut it using a mezzaluna don't use a food processor, it becomes much delicious this way
Molokheya is the bestest bestest best dish ever 🤤
Just came across this channel tonight - awesome work man! Keep it up. Love the simple style of the videos and the food looks insane
Thank you very much. Do let me know if you try any!
Glad Molokhia is getting some shine - one thing with the tasha that my mum and Tayta used to do was to gasp loudly when pouring the tasha into the Molokhia - to scare it apparently😂! They would also ladle some of the Molokhia back into the tasha pan - did anyone else's family do this also?
My mom never made dim3a! I think I’m going to have to try it next time with molokheya 🥰
My favorite, also culcas
Molokhia is a happy Weekend meal 😊 ☺
No, Marcos, it's a happy everyday meal!
Can you please make Egyptian hawashi in the coming videos?
Thanks for the suggestion, I'll add it to the queue of videos!
My grandma is Egyptian and obv makes the perfect molokhiya. I tried to get the recipe from her but it's all eyeballing and vague instructions 😭 this was AMAZING and tastes so much like hers. Thanks so much Obi for brining accuracy to traditional cuisine!! The only thing is my molokhiya, though it tasted good, looked foamy, not a rich vibrant green like yours. Do you know what could be the issue? Also, even though yours is frozen, when you put it in it looks a bit thawed. Do you recommend thawing it a little before adding it in?
you might have boiled it. that dulls the colour ...
Hey man, I'd love to see an episode on this dish's sister, sabanekh!
I hated moloukiah when I was a little kid, but now I love it ☺️
My Grandmother God bless her soul made the most amazing Egyptian food, naturally 😊. She never made the Demaa with Molokhya. We preferred it a little runny so she added more of the stock. I never saw her add tomatoes anywhere in her recipe. She also made the stock with the whole chicken. I never saw anyone debone the chicken for Molokheya, as the skin is amazing when frying in clarified butter. However, I do think that what did is the way to go in this day and age with all the hormone feeds for farmed animals. I would say, if you do not grow your own chicken and feed them organics then definitely remove the skin, as toxins and hormones will get stored there based on some studies. Thank you for your content I love it :) And I really appreciate your efforts :)
In Kenya we locally call it Mrenda and it's quite a delicacy in the western region of Kenya as well as among the Nubian community.
Yum
Love your videos. How about recipe for bosaraa. Thanks.
Thank you very much, were doing a ful recipe this weekend and we'll try cover bessara in the future.
expecting the recipes of Egyptian Fatir, basbousa, rice pudding😋
For sure, hopefully I can get around to those soon! Feteer is a favourite of mine.
@@MiddleEats Thanks, Obi! the fatir I did became really hard. Don’t know what went wrong.
YES! Thank you for this recipe! NYC is to pizza as Egypt is to molokhia.
EDIT: and please provide the recipe for the rice. I loved it when my mom used to make it like that.
I would say koshari, is the Egyptian equivalent to NYC pizza, but gotta agree molokhiya is great. I did the rice previously, search vermicelli rice on the channel. Thanks!
@@MiddleEats Thank you so much. I subscribe to many cooking channels but yours really stands out as the BEST middle eastern cooking channel. Much appreciated. Gonna prep this tomorrow for the family.
Thank you, that's very kind. Hope you have an amazing meal!
Did u have Instagram I love the way u explain everything . That’s my husband favorite dish . And also he like kaahk only hi moms but I being trying to learn ..
This is a very popular food eaten in nigeria btw😂 it’s called ewedu. It’s eaten exactly. With the tomato stew but not with rice but with amala
Growing up my parents would make molokhia with shortcuts but I'll definitely try out this recipe! I can't believe I've lived my whole life thinking it's a soup when it's actually a stew!
Would love the rice recipe please.
Btw can you make the version that uses shrimp? I've always been curious about that
New sub!!!
I'm new to your channel. Thanks for your recipes. I'm vegan so I'll try to veganise them ;)
wowee!
I love the good cooking channels of food from everywhere but the United States because that's where I live My argument with the way most of these other cuisines are presented is: " here's how you cook it." Done. Well, if you come from there, you need that recipe, but you know how to eat it. If you come from the states you're clueless. Do you use a fork or a knife or spoon or fingers or chopsticks or flatbread or... or... Or? I really appreciate you showing us how to eat this in the most culinary fashion. I know this sounds dumb, but I have felt stupid trying to figure out how to eat other cuisines in a mannerly fashion. Thank you 💯👍😎
Where to buy mastic in the UK? Which brand do you recommend? Have never used it before.
Amazing how you found the name in English !! love it!!!
haha im also Egyptian British grew up in the middle east, most of these recipes encapsulate my childhood however clearly obi and i learned from different Egyptian grandmothers, so i can't help but exclaim at all the steps that are done slightly differently in my family. ps a wee squeeze of egyptian lime is almost an obligatory topping
I make molokhia all the time and never knew it's served with a tomato sauce! In Jordan we use lemon juice
Tomato sauce and meatballs, called Dawud Basha :)
Obi, is there another Egyptian way of preparing molokhia without tomatoes?
@@grovermartin6874 My Egyptian mother does not add tomato at 9:00 when assembling the Molokhia. You can definitely cut that step and it’ll taste great anyway. Perhaps a splash of Worcestershire sauce would accomplish the same thing as tomato - a bit of umami.
@@samig9032 Thanks! It sounds so delicious.
My Grandmother is from Cairo. She never added tomato. We always ad onion soaked in vinegar
It's Egyptian food. ♥️♥️♥️
Hi what does the mastic do?
Obi, Brother please make the dream cone true
Qulqas B El Khodra قلقاس بالخضره
تبقى اول قناه تشرح القلقاس بوصفته بالانجليزى ☺
Do you have a recipe book?
We have this everywhere in western Nigeria all year round 😂
What changes would I need to make to this recipe (if any at all) for shrimp? I know it's often eaten with shrimp also. Should I use seafood stock instead of chicken stock? As for the shrimp or prawns, I guess I'd just grill them in the pan similar to how you did the chicken at the end? Any tips or suggestions? Thanks. 😊
Yeah just seafood stock. Made from scratch use prawn shells for the stock, then briefly cook the prawns in the stock before adding back to the molokhiya
What does the mastic do?
What is mastic ?? For cooking ?
Hi again, where can I find frozen molokheya in london?
You can get it any Arab or Turkish grocery stores!
Saluyot pala yun..hehehe
Found this on Reddit!
Thanks for checking out the channel and videos. Hope you enjoyed it!
where do I get the recipe?
I first watched this video about a year ago, and I've been making molokhia regularly ever since then! Taste-wise, it doesn't seem like anything special at first but there's just something about that texture that's absolutely addicting.
The recipe for the homemade chicken stock is also amazing. I make it at least once a month, using whole chicken legs and a slow cooker. The meat comes out so tender that I can't pan fry it afterwards because it just falls apart, but that really doesn't matter - it's delicious either way.
Why didn't you mention the mezzaluna???
Can you show how to make mahshi?
I did a video on mahshi a while back, it was one of the first ones I did. Check out that recipe.
@@MiddleEats ohh, i must have misseed that
@@MiddleEats ok, I checked and cant see it. Can you post a link here?
ua-cam.com/video/3UuZoWKbZYo/v-deo.html
I bought some mastic candy to see if I like the flavor before getting it for these dishes.
What does mastic do to this dish??
It adds a light pine background flavor, but if it's not added you probably won't notice much of a difference. It goes great with chicken stocks.
How do I go about using dried molokhiya instead of the frozen one?
You might have rehydrate it before mincing it up and adding it to the soup?
Us Turkish Cypriots cook Molohiya using the dried leaves from Cyprus. We rehydrate ours by soaking in water for a few minutes and then squeeze the water out (: hope this helps
What is the purpose of the mastic?
Curious about this myself
what is mastic????
You have a lot of butter and garlic sauteing works for 30 seconds.
How would I make this if all I can get is dried?
My lawn mower was broken for a couple of weeks. When it was functional again, before I cut down the lawn I harvested a huge amount of jute. Bon appetite to me.
BTW, in Arabic the plural for king is Muluk - hence mulukia. Harvesting and preparing this dish is very time consuming...something unaffordable to the peasantry
I like it alone with some bread.
Hi!!
I want to make this dish for my egyptian friend but I am afraid that I will ruined it :( I have never tried the dish before...
The molokhia I was able to find is the dry one. What is the procedure to cook it? Do you have any tips and tricks to the dish?
Thank you!
Same as the fresh one you might try to add some fresh coriander leaves( just bunch of leaves like half cup of minced fresh coriander) make sure to add enough amount of the dry leaves to make your Molokhia thick, bon appetite
what does the mastic do?
I think health benefits
Married an Egyptian and it's Ramadan trying to make some molokhia but I don't have coriander helppp I have fresh cilantro can I substitute it!!!
You need dry cilantro or dry cilantro seeds. But it will still taste great with the fresh one. Just mince it very finely
@@MiddleEats okay thank you!!! Love your recipes and videos!
No problem. Thanks for watching!
Cilantro is corriander.... cilantro in American English, everywhere else its called corriander
If any Bengali is watching this, get yourself some Paat Shak (পাট শাক), and that would be just perfect.
Easy to grow. Seeds on eBay.
Lol why did I think you were talking about mosquitoes/making a stew of mosquitoes 😅🤣