Molokhia is a meal made of Molokhia leaves cooked in a meat based soup. The scientific name of the plant is Corchorus Olitorus, also known as Jews mallow, or tossa Jute pant. The word Molokhia is translated from Arabic. Therefore other spellings found are Mulukhiya, molohiya. It is classically eaten with Kisra(origin Sudan) or Injera(origin Eritrea) as shown above. Both are a type of thin, flat unleavened bread.
How to cook Molokhia
First, acquire Molokhia plant from your garden or the market. Remove the stems, and wash thoroughly. Classic cooking calls for boiling meat and onions to a soup, onto which the Molokhia leaves are added. There are two ways to add the Molokhia to this meal. In one method the molokhia leaves are minced before adding to the soup. In another method the leaves are added to the soup, then blended using the Lofrega – the South Sudanese Wooden Ladle. Essential seasonings for this meal are garlic and fresh dill.
I am a strong advocate of fresh ingredients to achieve authentic taste. For this meal I make an exception and present a recipe using frozen minced Molokhia. For folks living abroad where Molokhia is not commercially grown, frozen Molokhia presents an alternative.
- 2 packs frozen Molokhia (400gms each)
- 2 lbs lamb meat, cubed, bones included
- 1 red onion, medium sized, sliced
- Garlic cloves, fresh, mashed or blended to yield 1 tablespoon
- 1 tsp Baking soda
- 1 tbsp Dill, fresh, finely chopped
- ¼ tsp black pepper, ground
- ¼ tsp coriander, ground
- 2 tsp Salt
- Defrost the frozen Molokhia by submerging in water for 1 hour.
- In a large pot, combine onions, lamb meat, and 3 cups of water and cook on medium for 45 minutes.
- Add 2 packs of unfrozen Molokhia ( remove from packaging) onto the pot.
- Add fresh dill, black pepper, cumin, baking soda. Salt to desired taste.
- Cook for 15 minutes. Turn heat off.
- Serve with Kisra.