Other
Mulukhiyah
The leaves of jute mallow, Corchorus olitorius, chopped and usually simmered into a green stew. The leaves turn silky because of their natural mucilage.
Origin
Eaten in Egypt, the Levant, and parts of North and West Africa.
Flavour
Grassy and savoury, with a slippery texture once cooked.
How to use it
Stew fresh, frozen, or dried leaves in stock. Dried leaf is soaked or added straight to the pot.
Storage
Refrigerate fresh leaves briefly, or keep dried leaves airtight. Frozen leaf is the practical form.
Recipes using it
No published recipes use this yet.
