Mulukhiyah

CategoryDifficultyBeginner

From Ancient Egypt with Love

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 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

Mulukhiyah

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