100G Premium Dried Molokhia Powder ( Arabic: الملوخية ) Molokheya–Mlukhiya
This grounded Molokhia, also spelled mloukhia, is known as, “The King’s Food” in Arabic. This ancient dish’s origins are in Ancient Egypt. It is famous for its health benefits. It is a very rich stew that is very famous in Tunisia. Typically cooked with lamb, it can also be cooked with beef and chicken. It is served with a nice French or Italian bread. This is an excellent dish for holidays. Muslims and Jewish people in Tunisia both use this dish during their holiday seasons.
Molokhia is a dried up herb named “Jew’s Mallow”. This dish is common in Northern Africa. The Tunisian version uses powdered Jew’s Mallow mixed with olive oil or sunflower oil. This dish was traditionally cooked on the low heat of charcoal over a period of 8 hours.
First fried in olive oil or sunflower oil, it is then diluted with hot water and then requires a certain strength for these two components, oil and water, to mingle to a greenish liquid that will become dark brown, even black, after a long simmering. Its taste is halfway between sorrel and spinach.
Cooked especially during the holidays in Tunisia, Muslims consume it on the day of Ras-el-am, the new year of the Hegira so that the year is placed under the sign of its green color, promising hope.
Indeed, thanks to the green color of the powder which is the color of Islam, hope and therefore good fortune, the mloukhia is prepared so that the new year is “green”, or prosperous. In many parts of Tunisia, it is also prepared at the end of a mourning and the first day of Eid-el-Fitr.
The Jews of Nabeul, Tunisia, kept the same traditions and cook the mloukhia for Rosh Hashanah, the Jewish New Year.
BENEFITS OF MLOUKHIA
The mloukhia powder is the spice richest in magnesium with 609 mg of magnesium per 100 grams.
It is rich in vitamins A and B, mineral salts (sodium, potassium, and iron), fiber, carbohydrates. In addition, it stimulates the stomach, strengthens immunity and protects the mucous membranes, the digestive system and the spleen.
It has calming benefits and acts as an analgesic. It protects even the heart and the eyes. It treats toothache very effectively. It also fights anemia, preserves brain cells, delays osteoporosis, and it can also treat infertility problems.
It is recommended for people suffering from anemia to consume mloukhia because it effectively fights against blood deficiency.
It is true that even mloukhia is full of nutrients, it has a sticky appearance that is not very appealing. And yet it is so delicious!
It is nicknamed “the dish that never ends” because you should not enjoy it with a spoon. It is served with a very generous portion of Tunisian Italian bread . Saucing it with the bread again and again gives an impression that the dish “never ends”.
If, at first sight, mloukhia seems inedible to you and has an unattractive appearance, be a little more adventurous. It’s so good that it’s a safe bet that you will soon become addicted.
How to make Molokhia:
Prep Time: 30 Minutes | Cooking Time: 6 Hours | Total Time: 6 Hours 30 Minutes
Mloukhia is a traditional Tunisian stew prepared with dried Jew’s mallow and beef, which is usually eaten with Tunisian Italian bread.
Course: Main Course
Cuisine: North African, Tunisian
Servings: 6 people
Author: Steven Pearce
INGREDIENTS
INSTRUCTIONS
RECIPE NOTES
To know if the mloukhia is ready, dip a piece of bread, if it is just wet it is not cooked yet.
Be careful, the mloukhia is not to be eaten with a spoon, it must be served with warm bread, preferably Tunisian Italian bread or a nice French bread.