/muː.luːˈxiː.jə/
Definition:
MULUKHIYAH (also spelled Molokhia, Molokheya, or Mulukhiya) refers to a popular Middle Eastern and North African dish made primarily from finely chopped jute leaves, often cooked with garlic, coriander, and meat such as chicken, beef, or rabbit. It has a characteristic slimy texture—somewhat like okra—and is highly nutritious.
In Egypt, “MULUKHIYAH” is usually served with rice or flatbread, alongside meat or seafood, and features prominently in traditional home meals. In Levantine regions such as Lebanon, Syria, and Palestine, it may be cooked slightly differently—drier or sautéed rather than soupy—sometimes with lemon or tomato added.
The dish is a cultural staple with deep roots, associated with warmth, tradition, and heritage. It is especially beloved during family gatherings and festive seasons. Rich in vitamin A, iron, calcium, and antioxidants, it also carries medicinal value.
While its name specifically refers to the leafy green vegetable used, in culinary terms, “MULUKHIYAH” generally refers to the complete dish. It’s considered a comfort food across various Arabic-speaking regions.
- Synonyms: “Ewedu,” “Jew’s mallow dish,” “Molokhia soup,” “Jute mallow stew”
- Antonyms: “Efo riro,” “Couscous,” “Kebabs”
Listen to how MULUKHIYAH is pronounced in this short video below.
Usage Examples:
- Informal: “Dis MULUKHIYAH sweet die! I chop am with rice and goat meat.”
- Formal: “MULUKHIYAH is traditionally prepared with slow-cooked chicken and a garlic-coriander base.”
- Idiomatic: “If you never taste real MULUKHIYAH from Cairo, you never chop life.”
Cultural Context:
Origin:
The word “MULUKHIYAH” originates from Arabic and is believed to have evolved from the word “MULUKHIYAH,” meaning “royal” or “of the kings.” Folklore claims the dish was first prepared for Pharaohs in ancient Egypt due to its nourishing properties, hence its association with royalty.
Historically, jute leaves have been cultivated for both culinary and medicinal uses across Egypt and the Levant. Over centuries, each region developed its own preparation style. Egyptian “MULUKHIYAH,” for example, is often cooked as a green, soupy stew flavored with garlic and coriander and poured over rice or eaten with flatbread. In contrast, in the Levant (Lebanon, Syria), it might be sautéed with onions and lemon and served more like a leafy vegetable than a soup.
Its documentation appears in medieval Arabic cookbooks and medical texts, where it was praised for its health benefits—particularly for digestion and immunity. With Arab migration and cultural exchange, “MULUKHIYAH” spread to various countries, maintaining its core essence while adapting to local flavors and culinary traditions.
Regional Usage:
Egypt is perhaps the most famous home of “MULUKHIYAH,” where it is considered a national dish. It’s traditionally eaten with rice and either chicken or rabbit. Families across generations have passed down their unique “MULUKHIYAH” recipes, making it a sentimental staple in many households.
In Lebanon, Palestine, and Syria, “MULUKHIYAH” is cooked less like a soup and more as a sautéed or semi-dry meal, often served with lemon wedges and caramelized onions. Sometimes the leaves are left whole rather than finely chopped, creating a completely different texture and flavor experience compared to the Egyptian version.
In Sudan, the dish is referred to as “Kissra MULUKHIYAH,” and eaten with fermented flatbread. In Kenya and Nigeria, while not always called “MULUKHIYAH,” the jute leaf (locally called “Ewedu” in Yoruba) is used in similar culinary preparations, showing its widespread acceptance and cultural integration.
While “MULUKHIYAH” remains relatively unknown in Western cuisine, it is gaining popularity due to Middle Eastern diaspora communities and food tourism. As awareness of its nutritional benefits spreads, it continues to win hearts globally.
Now it’s your turn! Have you eaten MULUKHIYAH before? Drop your favorite way to prepare or eat it in the comments.