From Ancient Egypt with Love
400 g Mulukhiyah - Mallow, fresh or frozen NOt dried!
1 l stock
4 garlic cloves
3 tbsp butter / olive oil
2 tsp salt
Lemon quarts for serving
1
chop Mulukhiyah leaves finely
2
mash and cream the garlic with a pinch of salt.
in a pot on medium heat add the butter and sautee the garlic for 2 minutes.
3
add the chopped Mulukhiyah, stir for another 5 minutes and let it release its juices
4
add the stock, lower the heat to low, and cook for another 30 minutes.
the final texture should be gluey, Mulukhiyah is known for this texture.
you can use any stock but mainly its meat or poultry stock.
5
serve with lemon quarters on the side, it's mainly eaten by scooping with pita bread
or mixed with white rice.
you can have it with meat or poultry or have it Vegan
Ingredients
400 g Mulukhiyah - Mallow, fresh or frozen NOt dried!
1 l stock
4 garlic cloves
3 tbsp butter / olive oil
2 tsp salt
Lemon quarts for serving
Directions
1
chop Mulukhiyah leaves finely
2
mash and cream the garlic with a pinch of salt.
in a pot on medium heat add the butter and sautee the garlic for 2 minutes.
3
add the chopped Mulukhiyah, stir for another 5 minutes and let it release its juices
4
add the stock, lower the heat to low, and cook for another 30 minutes.
the final texture should be gluey, Mulukhiyah is known for this texture.
you can use any stock but mainly its meat or poultry stock.
5
serve with lemon quarters on the side, it's mainly eaten by scooping with pita bread
or mixed with white rice.
you can have it with meat or poultry or have it Vegan
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