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Mulukhia is a leafy summer vegetable that is extremely popular throughout the Middle East. Check out this recipe that shows you two ways to prepare it. It is available fresh, dry, and frozen. Only the leaves are edible. When using fresh Mulukhia, pick the leaves, rinse several times, and then spread out to dry before chopping or cooking whole leaves. The main addition to Mulukhia that gives it its distinguished taste is garlic fried in oil, sometimes with added fresh cilantro.There are two ways of preparing fresh Mulukhia, chopped or whole leaves (Burani method).
  Mulukhiyah 2 Pound (Fresh Or 2 Packets - 0.5 Kg Each, Frozen)
  Onion 1 , diced
  Fresh garlic 1 Teaspoon, minced
  Cooking oil 1 Tablespoon
  Whole garlic cloves 2
  Water/Chicken broth / beef broth / lamb broth 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Black pepper To Taste

To prepare in the Chopped method:
1. Chop it with a special curved knife which has two handles on both sides. Go back and forth with the knife on the leaves until they are finely chopped, but you may use the food processor to chop it too.

To prepare in the Chopped method:
2. Heat some oil in a sauté pan.
3. Sauté the diced onions in oil.
4. Add crushed garlic and fry until it gets to be golden color
5. Add the cilantro and fry it with the onions and garlic.
6. Add the Mulukhia and stir it in well.
7. Pour in the hot water or any broth of choice.
8. Add salt and black pepper
9. Boil over and skim the froth that appears.
10. Simmer for about 15 minutes. (Do not overcook)
To prepare in the Burani method:
11. Heat some oil in a sauté pan.
12. Sauté the onions.
13. Add the desired quantity of whole garlic cloves of garlic and fry them along with the onions.
14. Add the minced garlic and fry a little until golden color.
15. Add the Mulukhia leaves. Fry them lightly for a few minutes.
16. Add water or any broth of choice.
17. Add the salt and black pepper
18. Simmer for 10-15 minutes.

19. Serve hot with cooked rice on the side.

You may prepare two kinds of uncooked sauces that are traditionally served with this dish:
Squeeze some lemon juice and mix it with chopped spicy green peppers.
Red vinegar mixed with small diced onions
Or you may just use plain squeezed lemon juice with it.
Stuffed chicken or baked chicken goes well with this vegetable. It can be eaten with pita bread instead of the rice.

Recipe Summary

Difficulty Level: 
Middle Eastern
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Arabic Slimy Leaf Soup
Molokhia is one of those unusual and typical dishes which is very popular in the local Arabic cuisine but might seem weird elsewhere due to its slimy consistency. However it is so nutritious and flavorful that one has to try it before judging it. Take a look at the video for easy steps and give it a try.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 136 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 123.8 mg5.2%

Total Carbohydrates 21 g7%

Dietary Fiber 2.1 g8.3%

Sugars 1.5 g

Protein 9 g18%

Vitamin A 0% Vitamin C 5.9%

Calcium 49.3% Iron 1.1%

*Based on a 2000 Calorie diet

Molokhia Recipe Video, Arabic Slimy Leaf Soup