My mom always says: “Anyone can cook. It’s just a habit you need to cultivate from the profs to do so. If you’re willing to cook, you simply will.” I consider my mom a master in Egyptian cuisine. My whole family has a history of really good female cook who wowed their kitchen with the best dishes. My grandma was even a better cook than my mom. There are a few dishes that no one, not even my mom can achieve just like my grandma, and I’m so grateful to witness my grandma cooking, not just hearing about her epic stories in the kitchen like my little brother.
For that, I want to share the epicness that happens in our kitchen daily. Because with the help of my mom, I’m able to achieve some of her dishes for the first time, know the tricks and techniques of each one, and finally brag about it her… ahemmmm, I mean, share it with you all to try for yourself.
No seriously, it’s not easy, but it’s not hard if it’s delivered right. And I’ll do my best to write step by step tutorials on how to achieve the advanced Egyptian dishes. After doing it, you’ll see how easy it all is. You just didn’t know the hows!
In the I-lost-count-of-my-quarantine-days day, I will make molokhia, I mean, mloukhiya, mulukhiyya, malukhiyah, moroheiya, meloukhia… melokheya!!! One of the most famous Egyptian traditional dishes. First, a bit of trivia time about Egyptian molokhia.
It’s a very powerful dish of braised greens served as aside dish in Egyptian tables, originally came from ancient Egyptian. There are various recipes of it and can be found in different forms from fresh leaves, dried or frozen.
What molokhia made of?
It’s called Corchorus which is known as Egyptian spinach, West African sorrel, okra leaf, Jute mallow, or Nalta jute leaves. The plant is known in the North and South African countries, Japan, Brazil, India, and the Caribbean.
How to serve Egyptian molokhia?
In a bowl along with a mound of Egyptian rice completed with an oven-baked crispy piece of chicken, meat, rabbit, pigeon, or even shrimp. Alongside beta bread for variation in flavor choice. Rabbit is the preferred protein and gives the tastiest broth, but chicken and meat are the most popular.
How to heat Egyptian molokhia leftovers?
Molokhia can not be heated in the microwave. Like chocolate, it will lose its consistency and won’t be the same. It should be heated in a saucepan over medium heat, its consistency will be thickened when it’s refrigerated. If you want to loosen it a bit, add 1-2 tbsp of water to it, not more.
What does Egyptian spinach taste like?
Like a garlicky kinda magic.
When is the season of molokhia?
In Egypt, you can get fresh molokhia in summer days until September, but usually, molokhia exists all year round. We never stock up molokhia, we prefer to buy it fresh and cook it on the same day.
Where can I find molokhia?
If you can’t get your hands on fresh molokhia, frozen Molokhia can be found in any Middle Eastern stores and online.
How do you freeze fresh Molokhia?
If you want to freeze fresh molokhia, you need to mince it first, store it in a container and add a little bit of water to it (1/4 cup of water for every package).
Very intriguing, So how to prepare Egyptian molokhia?
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