{"id":37998,"date":"2024-08-29T10:27:35","date_gmt":"2024-08-29T08:27:35","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=37998"},"modified":"2024-08-29T10:29:45","modified_gmt":"2024-08-29T08:29:45","slug":"molokhia-lebanese-jute-mallow-stew","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/molokhia-lebanese-jute-mallow-stew\/","title":{"rendered":"Molokhia – Lebanese jute mallow stew"},"content":{"rendered":"\n

Molokhia<\/strong> or muluchiya<\/strong> is a well-known stew in the Levant. Molokhia leaves<\/strong> belong to the long-capsule jute<\/strong> (also known as jute mallow<\/strong> ), which belongs to the mallow family. <\/p>\n\n\n\n

The recipes vary depending on the region.\nThis Molokhia recipe is a family recipe from my sister, who likes to cook it for the whole family.\nOf course, she got it from my mother and she got it from my grandma. <\/p>\n\n\n\n

I haven’t dared to try this stew yet, because if it’s prepared incorrectly, it’s a slimy<\/strong> mess.\nIn this recipe, you can find out exactly what you need to do to make it tasty. <\/p>\n\n\n\n

How to make Molokhia<\/h2>\n\n\n\n

Jute mallow<\/strong> is rather unknown in Western society, but is very popular in Arabic cuisine. In Egyptian cuisine, for example, fresh<\/strong> or frozen<\/strong> jute mallow is often used, while in Lebanon the dried<\/strong> leaves are more commonly used. <\/p>\n\n\n\n

And where can you get molokhia leaves?\nYou will definitely find them on the internet<\/strong>, but you should also be able to find them in Arab supermarkets<\/strong>. <\/p>\n\n\n\n

\"Dried<\/a><\/figure>\n\n\n\n

To make the stew spicy and aromatic, you should cook the chicken stock<\/strong> yourself.\nIt’s best to use a fresh soup chicken<\/strong> or chicken thighs<\/strong>, as they make the most delicious broth. <\/p>\n\n\n\n

If you don’t feel like or don’t have time to cook the stock, you can of course buy some and cook the chicken breast fillets in it. <\/p>\n\n\n\n

\"All<\/a><\/figure>\n\n\n\n

Ingredients for the stew<\/strong>:<\/p>\n\n\n\n