Melokhia RecipeOrigin: Egypt Period: Traditional |
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Melokhia is considered one of Egypt's national dishes and the tradition of making this dates back to the time of the Pharoahs. Im Medieval times ground beef was added to the stew and it was much richer than today. Now it's very much a peasant dish were the melokhia leaves tend to be cooked in water in which vegetables were previously boiled. This is very much a typical African kind of soup in that the melokhia leaves are very glutinous when cooked and tend to thicken the soup. In this respect they act in the same manner as the baobab leaves of West African cooking and the okra soups and stews that are found throughout Africa. Melokhia itself is itself is the plant corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae. As such it is very closely related to European Common Mallow and this is an excellent way of cooking mallow leaves. Ingredients
1 kg fresh Common Mallow (or melokhia leaves if you have access) 
Melokhia Preparation:Method:MethodWash the mallow or melokhia leaves, remove the stems then chop them very finely. Add the stock to a large pan, season liberally and bring to a boil. Add the chopped leaves and simmer for 10 minutes. Meanwhile add the olive oil to a frying pan and fry the garlic in this until soft and golden brown. Add the spices and fry for a further 2 minutes then tip the spiced oil into the soup mix. Cover the pan and simmer for 3 minutes with occasional stirring. Adjust the seasonings and serve spooned into soup bowls. |
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