Palestinian Molokhia, also known as Jew’s mallow or Jute mallow, is a traditional Palestinian dish made from the leaves of the Molokhia plant. Molokhia is a green, leafy vegetable with a somewhat mucilaginous texture when cooked, similar to okra. The leaves are usually chopped finely and cooked into a thick, soupy stew with various ingredients such as garlic, coriander, chicken or meat (typically rabbit or lamb), and sometimes tomatoes. The dish is often served over rice or with flatbread.
Molokhia is a popular dish not only in Palestine but also across the Middle East and North Africa region, with variations in preparation and ingredients depending on the country or region. It’s valued for its distinctive flavor and nutritional content, as it’s rich in vitamins and minerals. In Palestinian cuisine, Molokhia is often enjoyed as a hearty and comforting meal, particularly during the colder months.
Ingredients:
- 2 lbs. fresh or frozen Molokhia leaves (also known as jute leaves)
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tbsp. olive oil
- 1 tbsp. coriander, ground
- 1 tbsp. cumin, ground
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 cups chicken or vegetable broth
- 2-3 tbsp. lemon juice
For serving:
- Cooked white rice or bread
Instructions:
- If using fresh Molokhia leaves, wash and finely chop them. If using frozen leaves, let them defrost.
- In a large pot, sauté the diced onion and minced garlic in olive oil over medium heat until softened and lightly browned.
- Add the chopped Molokhia leaves to the pot and stir well.
- Add the coriander, cumin, salt, and black pepper to the pot and stir well to combine.
- Pour in the chicken or vegetable broth and bring to a boil.
- Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the Molokhia has thickened and become somewhat slimy in texture.
- Stir in the lemon juice and cook for another 2-3 minutes.
- Serve the Molokhia hot with white rice or bread.
Enjoy your delicious and authentic Palestinian Molokhia!
