I was astonished to find out that the Japanese name of this vegetable "moroheiya" which we also use in Japan actually comes from Arabic! I'll definitely try this recipe :)
In Nigeria we call it Ewedu or Ayoyo depending on what part of the country you are from. We have Molokhia along with Tomato stew (equal or more portion), bean stew and Yamflour meal called Amala. Absolutely delicious.
I had to look up what Molokhia is and surprisingly, we also have it (or at least a variety of it) in the Philippines! We call it "saluyot," and Filipinos along the northwest coast and in central Luzon use it in vegetable soups with bamboo shoots and string beans. I'm so happy to find this video because fresh molokhia is easily available in the markets here. I'm definitely going to try this. Thank you very much for your excellent content!
I can't stress how much your production quality has increased obi, I'm just rewatching videos at this point. Eid Mubarak my man, have a great adha and I hope you make a odheya related video!
Molokhia is THE most comforting dish period. Thank you for showing me how to make it the way my grandma did! And I do hope people get the pleasure of trying this perfect dish. Egyptian cuisine is one of the most underrated cuisines in my opinion. The other stuff I love from it is (Moamar Rice), Egytptian lamb chops and Kebab Hala (كباب حلة) to name a few
Bruh I’m Dominican and black and middle eastern food gotta be some of my favorite. It’s complexity while still be simple and it gives me this odd happy feeling when I eat it so I have to hold my self back. But gosh y’all gotta stop with making good food, I got health problems
This is absolutely my favourite dish in Egypt 👍😘👍. I cook it regularly to impress my friends here in Germany 😉. Thank you for the great recipes. I love them all. I already tried several times the wine grape stuffed leaves and followed your instructions. They turned out perfectly😘👍👍
Thankyou had just bought some fresh moulkhie and dint even knew what it was looked it up on Google and then saw this masterpiece ,Inshallah I will try this. Keep up with your work.
Just made this tonight for my family, they gave it 10/10!! Thank you Obi and Salma. It brought back many fond childhood memories for me, of my late aunt Nohda’s cooking. Shukran ❤️
Looks so yummy! I’m Japanese and we can find the Fresh Jews Mallow in July and August. I just bought a banch of it today. I’ll definitely try your recipes!
I'm half Japanese. How do you cook the Egyptian spinach, Japanese style??? I don't remember my mother using it in any of her great meals?. Probably could use it in Tempera, or stuff it in a rice ball with ginger.?
@@eikoqdupree101 Hi, my Mom used to cook Moroheiya leaves with Miso Soup. It goes well with Onion, Tofu and sliced Abura-age. (fried tofu) Or mixing chopped Okra and Moroheuya (after being boiled) with Nattou. (the fermented sticky soy beans). I like having Moroheiya in Miso Soup,.and also cooking tomato curry with it. Sure, Tempra would be a nice option. I’d love it, too.
We visited friends in Ismailia and they made me a prawn molokhia as I don't eat meat, it was delicious. I'll try and somehow recreate it with your recipe, thanks Obi!
Just make a prawn stock, using the shells of prawns. Melt some butter, add the shells in with garlic and the spices then simmer till the shells soften, about half an hour. Then make the molokhiya the same way using this stock.
I love mlukkhie and this is a great recipe. I really like using the dried mlukkhie and make a chicken, garlic, lemon version. Then I use lemon in it as a soup. Really delicious. Please make emsahan.
Obi, thank you for your videos! Just got back from Egypt where we ate Molokhia. Once back to California I went to a Middle Eastern Market where I bought frozen chopped Molokhia (and also tiny frozen okra which I cooked in tomato sauce). I followed your Egyptian rice recipe, it was perfect!
Also, if anyone is looking for it in the USA, you can get the seeds online and grow it anywhere that okra grows well. It is closely related to okra and loves hot weather. The seed pods look like tiny okra pods. I like thinking about eating a dish that the Pharaohs once ate.
Omg !! I really enjoying your vedios ..it make me so satisfied ❤️❤️❤️ this the best Egyptian recipes to make Egyptian food Go on Watching you from Egypt 😄
Glad Molokhia is getting some shine - one thing with the tasha that my mum and Tayta used to do was to gasp loudly when pouring the tasha into the Molokhia - to scare it apparently😂! They would also ladle some of the Molokhia back into the tasha pan - did anyone else's family do this also?
My Grandmother (Greek Egyptian) used to make this all the time, but I never did get the recipe, its a bit like lasagne, everyone makes their own version, this version looks so different to what I know but it looks a lot easier to cook than I thought it would, so thank you for sharing this, I am looking forward to making this dish. I would love to see more authentic Arabic dishes such as this one in the future. What about Mahaleb? another childhood favourite lol 😀
YES! Thank you for this recipe! NYC is to pizza as Egypt is to molokhia. EDIT: and please provide the recipe for the rice. I loved it when my mom used to make it like that.
I would say koshari, is the Egyptian equivalent to NYC pizza, but gotta agree molokhiya is great. I did the rice previously, search vermicelli rice on the channel. Thanks!
@@MiddleEats Thank you so much. I subscribe to many cooking channels but yours really stands out as the BEST middle eastern cooking channel. Much appreciated. Gonna prep this tomorrow for the family.
Growing up my parents would make molokhia with shortcuts but I'll definitely try out this recipe! I can't believe I've lived my whole life thinking it's a soup when it's actually a stew!
My grandma is Egyptian and obv makes the perfect molokhiya. I tried to get the recipe from her but it's all eyeballing and vague instructions 😭 this was AMAZING and tastes so much like hers. Thanks so much Obi for brining accuracy to traditional cuisine!! The only thing is my molokhiya, though it tasted good, looked foamy, not a rich vibrant green like yours. Do you know what could be the issue? Also, even though yours is frozen, when you put it in it looks a bit thawed. Do you recommend thawing it a little before adding it in?
haha im also Egyptian British grew up in the middle east, most of these recipes encapsulate my childhood however clearly obi and i learned from different Egyptian grandmothers, so i can't help but exclaim at all the steps that are done slightly differently in my family. ps a wee squeeze of egyptian lime is almost an obligatory topping
My Grandmother God bless her soul made the most amazing Egyptian food, naturally 😊. She never made the Demaa with Molokhya. We preferred it a little runny so she added more of the stock. I never saw her add tomatoes anywhere in her recipe. She also made the stock with the whole chicken. I never saw anyone debone the chicken for Molokheya, as the skin is amazing when frying in clarified butter. However, I do think that what did is the way to go in this day and age with all the hormone feeds for farmed animals. I would say, if you do not grow your own chicken and feed them organics then definitely remove the skin, as toxins and hormones will get stored there based on some studies. Thank you for your content I love it :) And I really appreciate your efforts :)
I'm really happy to find that you've got a recipe for this. I happen to have a few bags in my freezer after a mixup in the Middle-eastern shop when I was trying to buy mustard greens to make saag. I've been wondering what to do with them!
Your Moroheiya is amazing. I know I would Love it. I've been looking at several others making their dish, which they also looked very tasty. YOUR'S Dear Sir is quite different. In all that rich and delicious butter.(I like) And the tomatoes. Yummy! I will try your recipe. I would add a touch of wine . I am saving this video. For future reference. I order some seeds to grow the Egyptian Spinach. I guess I will have to mince it . Will look into your other recipes. Thanks ,
@@grovermartin6874 My Egyptian mother does not add tomato at 9:00 when assembling the Molokhia. You can definitely cut that step and it’ll taste great anyway. Perhaps a splash of Worcestershire sauce would accomplish the same thing as tomato - a bit of umami.
🇧🇩We call this nail shaag -jute leaf, grown in Bangladesh too. If anyone wants them in uk they can be found in big Bangladeshi cash n carry in the chilled section.
I love the good cooking channels of food from everywhere but the United States because that's where I live My argument with the way most of these other cuisines are presented is: " here's how you cook it." Done. Well, if you come from there, you need that recipe, but you know how to eat it. If you come from the states you're clueless. Do you use a fork or a knife or spoon or fingers or chopsticks or flatbread or... or... Or? I really appreciate you showing us how to eat this in the most culinary fashion. I know this sounds dumb, but I have felt stupid trying to figure out how to eat other cuisines in a mannerly fashion. Thank you 💯👍😎
Did u have Instagram I love the way u explain everything . That’s my husband favorite dish . And also he like kaahk only hi moms but I being trying to learn ..
I first watched this video about a year ago, and I've been making molokhia regularly ever since then! Taste-wise, it doesn't seem like anything special at first but there's just something about that texture that's absolutely addicting. The recipe for the homemade chicken stock is also amazing. I make it at least once a month, using whole chicken legs and a slow cooker. The meat comes out so tender that I can't pan fry it afterwards because it just falls apart, but that really doesn't matter - it's delicious either way.
My lawn mower was broken for a couple of weeks. When it was functional again, before I cut down the lawn I harvested a huge amount of jute. Bon appetite to me. BTW, in Arabic the plural for king is Muluk - hence mulukia. Harvesting and preparing this dish is very time consuming...something unaffordable to the peasantry
What changes would I need to make to this recipe (if any at all) for shrimp? I know it's often eaten with shrimp also. Should I use seafood stock instead of chicken stock? As for the shrimp or prawns, I guess I'd just grill them in the pan similar to how you did the chicken at the end? Any tips or suggestions? Thanks. 😊
Yeah just seafood stock. Made from scratch use prawn shells for the stock, then briefly cook the prawns in the stock before adding back to the molokhiya
That naming sense (The dish named after sounds) came from those true Semitic Arabs had the gift of awakened ears/high functioning pineal gland :) x not all humans have that ability due to inorganic ones have been oppressing thé humanity. We, Japanese have the awakened ears too xoxo
Hi!! I want to make this dish for my egyptian friend but I am afraid that I will ruined it :( I have never tried the dish before... The molokhia I was able to find is the dry one. What is the procedure to cook it? Do you have any tips and tricks to the dish? Thank you!
Same as the fresh one you might try to add some fresh coriander leaves( just bunch of leaves like half cup of minced fresh coriander) make sure to add enough amount of the dry leaves to make your Molokhia thick, bon appetite
