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A type of vegetable and ancient Egyptian dish / From Wikipedia, the free encyclopedia

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Mulukhiyah (Egyptian Arabic: wikt:ملوخيه, romanized: mulūkhiyyah), also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute, nalta jute, tossa jute.[3][4] It is used as a vegetable and is mainly eaten in the Levant (Syria, Lebanon, Palestine, Israel, and Jordan), Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria.[5] It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra.[6][7] Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

Quick facts: Alternative names, Type, Course, Place of ori...
Egyptian molokhiya
Alternative namesmolokhia, molohiya
CourseSide Dish
Place of originAncient Egypt[1][2]
Main ingredientsJute; beef or chicken stock