Molokhia is a traditional stew made from minced Jew’s mallow leaves that are cooked in broth and served with chicken over rice. It’s one of typical Egyptian food with the sense of grandmother comfort recipes. Although not the most visually appealing dish, it is a staple in Jordanian and Egyptian cuisine, and it is popularly enjoyed during summertime or Ramadan. Jew’s mallow leaves have an earthy taste, similar to spinach or kale, and are known for their high nutritional value. Just order it in any Egypt’s restaurant, and we’re sure you’d fall in love with its consistency and refreshing taste.
As a local, I see each Egyptian dish holds a love story. It’s not about its roots or origin. It’s because you will fall in love with any Egyptian food you try. It’s intense, rich, and loaded with spices, herbs, and aroma. We invite you to try this with locals in Egypt, and it will be a turning point towards oriental food.
What does ‘Molokhia’ mean?
The term ‘Molokhia’ is derived from the word ‘malkia’, which translates to ‘royal’. There are various stories attached to the origin of Molokhia. Some accounts suggest it dates back to ancient Egypt, while others state that Molokhia became widely consumed during the era of Al Mu’iz, after a doctor advised The Fatimid Caliph Al Mu’iz Li Din Allah to eat Molokhia for improved health. You can read more about the history and tradition of Molokhia here.
Despite its slimy texture, Molokhia is a beloved dish that has been passed down through generations in Jordan and Egypt. It is often served at family gatherings or special occasions. Its unique flavor and health benefits make it a favorite among locals
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