#Molokhia

[fattributes]

Molokhia

[morethansalad]

Egyptian Molokhia / Traditional Egyptian Jute Mallow Soup (Vegan-Friendly)

[mytale0]

Lebanon : "What the fuck are you eating?"

Egypt : "Molokhia"

Lebanon : "In a soup ???"

[the-pharmacology-specialist]

Egyptian spinach (Corchorus olitorius)

About Egyptian spinach Egyptian spinach, also known as Molokhia. It is a fast-growing annual vegetable commonly grown in Egypt, other parts of North Africa, and the Middle East. The plant’s stems are used for making jute and rope. It is closely related to Tindingoma, an okra leaf plant in Zambia. We have been growing our Egyptian spinach all year round for four years. Some plants self-seed, while…

[chappythegardener]

Molokhia Seeds (Egyptian Spinach)

This leafy green is a staple of Egyptian cuisine, prized for its delicious flavor and nutritional benefits. Molokhia is packed with vitamins and minerals, including iron, calcium, and vitamins A and C. It also contains antioxidants and anti-inflammatory compounds, making it a great choice for promoting overall health and wellness. Our Molokhia Seeds are grown organically, ensuring that you are getting the healthiest and highest-quality product possible. They are easy to grow and care for, making them a great addition to any garden. So why not try something new and exciting in your garden this year? Order our Molokhia Seeds today and enjoy the delicious and nutritious benefits of this unique leafy green! Read the full article

[irhabiya]

we had molokhia yesterday this is your reminder that egyptian molokhia SHITS on lebanese molokhia idc

[northgazaupdates]

Single mother of 6 in URGENT NEED of GROCERIES in north Gaza🥖🥦🍉

Ibtisam Al-Habil needs mutual aid for groceries in north Gaza!

Ibtisam has been raising her children on her own since her husband was martyred by the occupation in 2014. Then in 2023, they did the same to her eldest son. She cannot work due to the invasion, and her financial needs are compounded by the cost of treatment for three of her children, a minor and two young adults, who are both temporarily and permanently disabled.

The blockade of north Gaza continues to drive famine among residents. Food is extremely scarce, and what little is available in the markets comes at highly inflated prices. The latest reports I have received on grocery prices from people in north Gaza are as follows:

1kg of Garlic - $80

1kg of Onions - $65

1kg of Potatoes - $40

1kg of Tomatoes - $56

1kg of Lemons - $23

1kg of Zucchini/Courgette - $24

1kg of Molokhia (similar to spinach)- $10

1kg of Green Peppers - $219

1kg of Eggplant/Aubergine - $16

1kg of Okra - $45

1kg of Cucumbers - $32

1kg of Apples - $47

1kg of Guava - $39

1kg of Avocado - $74

1kg of Sugar - $44.50

1 litre of frying/cooking oil/sirj - $23

1kg of rice - $19

1 plate of eggs - $224

loz of coffee - $27

It is extremely difficult, often impossible, for people in north Gaza to afford these prices. Failure to do so results in their starvation.

You can help a Ibtisam’s family by donating funds to their campaign. Ibtisam is struggling to find food for her children, and they often go entire days without eating. Any funds you give right now will go directly toward purchasing food so the family can survive! You can help feed a family right now with just a few clicks!

Please do not delay, Ibtisam and her family are currently starving!!! They are in urgent need of food RIGHT NOW!!!

[jenanbakroon5]

🛑Urgent appeal 🛑

Amidst the bombs and the chaos, my nephew finds hope in the simplest of acts, like picking molokhia. Even in the darkest of times, the innocence of children lights up the war.

Please donate so we can end this genocide.

https://gofund.me/95a3e38c

[batbitch3s]

"Bruce can't cook." YOU'RE FUCKING LYING YES HE CAN

If you don't think little Bruce was in the kitchen with Alfred every goddamn day you're dead wrong. Alfred taught him the same way he taught Bruce's children (yes all of them not just Jason)

He helps Martha do the brisket every year for Rosh Hashanah. Thomas teaches him how to make the perfect risotto and he buys fun cookie cutters for the ravioli.

After he loses his parents it's one of the only things keeping him sane. He becomes really good at it but spends less time in the kitchen as he gets older.

He picks up recipes from other cultures as he travels to train for batman and during his time with the League.

Dick wants goulash? He gets goulash. Jason wants arroz con salchichas? His baby is getting arros con salchichas.

He takes his eldest boys camping and cooks delicious meals with the game they hunt. Damian stays at home (there aren't many vegan options when you're in the wilderness for a week straight)

Damian is missing home and wants Molokhia, "like mama makes it." Bruce calls seven different places to find jute leaves and makes it for him. (and Talia to double check the ingredients because he didn't write the recipe down) Damian is the happiest he's been since he moved in.

Talia visits and they cook together while Damian sketches and pretends his parents are disgusting.

When Alfred takes sabbatical, Bruce is the one cooking their meals. Jason comes over and helps him. Dick is eating the ingredients.

Harley comes over when all the kids are out and they get smashed. In the morning Bruce makes her the greasiest breakfast sandwich and she moans when she takes the first bite.

Clark stays after a mission and Bruce makes him the best steak he's ever had.

Bruce Wayne was raised by Alfred Pennyworth. His children are all from different cultures. That man can cook.

[fattributes]

Egyptian-Style Molokhia

[donuteet]

₊˚⊹ Molokhia soup ⋆*:･

-100g molokhia [i use sunbulah brand] (24kcal | 2g carbs | 2g protein | 0g fat)

-30g chick breast [shred after cooking] (49.5kcal | >1g carbs | 9g protein | 1g fat)

-2 garlic cloves [minced/chopped](9kcal | 2g carbs | 0.4g protein | >1g fat)

-0.5 cup chopped coriander (20.4kcal | 3.6g carbs | 1.2g protein | >1g fat)

-3tbsp chicken broth [broth used to cook chicken] (2.8kcal | 0.2g carbs | 0.3g carbs | 0.1g fat)

₊˚⊹overview: 105.7kcal | 7.8g carbs | 13.2g protein | 1.2g fat ⋆*:･

:･

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my ultimate comfort food. my mom makes it every Ramadan. i did modify her recipe (she prepares it for 8-10ppl this is one portion).

calories of molokhia depend on the brand and some even add more ingredients (diff flavors) so beware. i use sunbulah brand which is available in my local market. just make sure to get frozen molokhia and not dry (molokhia is jute mallow).

i used boneless chicken breast and i cooked it in water (water should cover an inch above the chicken). i added some herbs, spices, salt n pepper to taste (always 0.5 or 1 tsp or less when it comes to spices). and add cinnamon sticks bc my parents do that  "¯\_(ツ)_/¯". add half an onion to the broth.

cook the chicken in the broth on medium heat for 15-20 mins then take chicken out and shred it with fork. let the broth sit aside (you will only need a few tablespoons).

now in a new pot on medium heat, we cook our yummy molokhia. here is when ur supposed to add a tbsp of ghee or butter (you can add light butter or extra virgin olive oil I personally don't add any oil).

i add the chopped garlic (u dont want to burn it and have it stick to the pot so add a little of water if that happens). add coriander and cook that for a minute. now its time to add the molokhia (melt it ofc) and slowly add in tablespoons of the chicken broth (I personally add 2-3 bc I love the slimey texture of the soup). add in the shredded chicken then serve.

this dish is usually eaten with rice or bread but I always had it on its own (sensory issues) i would say its filling on its own.

dont forget to drink water ♡

[allieebobo]

Eid Mubarak :)

I'm so sorry this is a little late, but Eid Mubarak to everyone who celebrates! (And Selamat Hari Raya to folks who come from where I come from! <3)

Here's a little snippet of Rayyan and MC back home, celebrating :)

Part I.

Rayyan's family have just gotten back from their neighbourhood mosque, and now they're busy with the finishing touches to the meal preparations.

Little Mahaila is still a little too young to help out, but she doesn't wanted to miss out on all the fun, so Rayyan hoists her up to the kitchen counter, and Mahaila keeps up a constant stream of chatter directed at MC, while Rayyan and their mother busy themselves with the cooking.

Already the counter is laden with huge colorful dishes, and the smell is to die for. Mahaila's pointing out each of the dishes to MC one-by-one, and Rayyan and their mother occasionally chime in with details and little family anecdotes and recipe instructions.

There's Mahshi—stuffed peppers with tomato sauce, her grandparents' favorite, Batatis bil frakh—potatoes with chicken, her dad's favorite, and Mesaka’a—oven roasted eggplant with ground beef, which is Rayyan's favorite. Rayyan no longer quite remembers how it had tasted, back in Cairo, but ever since they'd moved to Seattle, the dish has become a family specialty, mostly because all the ingredients can be easily found in the grocery shops in Seattle.

Part II.

Rayyan's mother holds a spoon out to Rayyan. "Come, help me taste the Molokhia," she says. "Does it need more cilantro?"

Rayyan takes a big mouthful of the thick green soup which always tastes a little too healthy, in their opinion. They scrunch up their face, swallow, and nod—a little weakly.

Their mother smacks them on the arm and snorts. "I don't know why I bother," she says, shaking her head and bustles over to offer it to MC instead.

The shock of the taste makes MC blink, then breathe out softly, before allowing it to swirl around their tongue, delightfully distinct from anything they've ever tasted. They detect chicken broth, which forms the strong, comforting base, then the delicate and familiar layers of cilantro, garlic, salt and pepper, but there's another taste—strong and clean—cutting through everything else. "Wow," they breathe, genuinely astounded. "It's amazing. What is it?"

Rayyan's mother beams at MC. "I think what you are tasting is the leaf of jute tree. I am happy you like it. It is my favorite too." She nudges Rayyan in the ribs. "We have good taste. Unlike this one."

Rayyan makes a face at you. "Suck up," they whisper, for your ears only, but even their usual knitted brows can't hide the big grin that's spreading across their face.

Part III.

A loud clatter interrupts your conversation, and Rayyan looks up in alarm, still swiping at their mouth with an arm. Ishaq, one of Rayyan's twin brothers, pauses guiltily mid-stride, about halfway to the kitchen door. You hadn't noticed him come in. In his hands, there's a big bowl of kahk—nut cookies dusted with sugar. A bunch of cutlery lie on the floor, knocked over in his rush to escape with the loot.

Mahaila, beaming, lips also stained with the evidence of powdered sugar, helpfully points a finger at her brother.

"You already ate like five of them," Rayyan's mother scolds, taking the plate from Ishaq and placing it firmly on the table. "Shoo now! Before I ban you from kahk for life!"

His jaw drops, and he quickly scurries away obediently.

Rayyan snorts at you, and sees you eyeing the cookies curiously. They pick one out of the plate, then close the distance between you, smiling. "Would you like one?" they ask, voice dipping low as they lean in closer to you.

Part IV.

MC's heart flutters, and they hop off the counter, face now inches from Rayyan's. "If it's as sweet as you are," MC says, grinning, "then yes."

Rayyan bring a hand up, then pop the sweet treat into MC's mouth, studying their expression closely.

There's an immediate burst of rich, nutty sweetness. MC lets out a soft groan of appreciation.

Rayyan laughs, then brings their thumb up to wipe the sugar from MC's bottom lip, green eyes sparkling. MC catches their hand. That's when Rayyan leans in for a quick kiss, tasting the sweetness of soft sugar on MC's lips. When they finally step back, there's an infuriatingly smug smile on their face. "The cookies are good this year, aren't they? I helped make them."

[avegandiary]

Day 15 of plant-based eating

Molokhia with rice and oven-baked potatoes with a serving of tabboula salad

[bumblebeeappletree]

Tammy visits a self-taught gardener in her extraordinary garden packed with produce inspired by Lebanese culture and cuisine.

During the strict western Sydney lockdowns, Sahar El-Chiekh transformed what was a dusty backyard into an extraordinarily productive cultural food bowl. By gathering advice from the online garden community and her creative approach to gardening in a rental property, Sahar's backyard has become a sensation. "I came out here to hide in the garden," says Sahar, but it prompted a pursuit to create a place of solace and empowerment. "If mummy can't be found (in the house), she's out in the back."

Sahar is passionate about cooking food from the garden and admits, "I'm not actually a great cook, but it's different when the produce is from your garden. I don't like to see anything go to waste." Much of her produce connects back to her Lebanese roots, with plants such as Egyptian spinach, eggplant, beans and chickpeas. Sahar says, these are "the flavour of my childhood." Egyptian spinach, traditionally known as Molokhia, has a gelatinous texture and is best suited in soups. Sahar says, "I find it easier to grow than English spinach" however seeds for this traditional variety were not easy to find when her parents moved here as teenagers. "Now you're seeing a lot more of them in middle eastern grocers, but in the past my parents had to go to a farm that grew them, just to be able to enjoy them in their home."

With an organic approach to her gardening, Sahar's advice is to harness companion planting. To control pests, Sahar grows marigolds to deter thrips, hibiscus to attract flea beetles away from her eggplants, and chickpeas to deter caterpillars from her tomatoes. To avoid powdery mildew, Sahar trains her zucchini vertically and removes all leaves growing below the developing fruit to improve airflow. "This is the first year I've done it and it's made a huge difference," says Sahar, who has also adopted an ingenious t-shirt support for heavier fruits that will be harvested for seeds. "I need to support the ladies" says Sahar.

Growing a garden in a rental property has its challenges, so to create a transportable garden, Sahar's uses large growbags for her various fruit trees. Her prized possession is a pomelo tree, which Sahar says is "in between a grapefruit and an orange." Her obsession with pomelo started twenty-two years ago. "I went overseas to Lebanon for a holiday… my auntie has a big citrus orchard in her backyard, and I used to sit under the trees and freshly pick and eat them. Then I came back to Australia I couldn't find them; it took me 20 years to hunt down this pomelo. Last year was the first year I tasted it… It's not bitter like a grapefruit, but not wet like an orange, it's perfect."

There are some standout structures in the garden, such as a rustic ladder and a walkthrough archway. "I always loved the idea of being able to walk through an archway," says Sahar, "I wanted to grow vertically this year so I could fit more in." Growing on the arches are tromboncino, Lebanese cucumbers, various tomatoes, snake beans, Richmond green cucumbers, and Cucu-melon. And they're not only lovely on the vine.

Sahar invites Tammy to taste some of her homegrown heritage saying, "we have gardened and now we're going to graze," with traditional dishes such as hummus, Fattoush salad, cooked beans and mloukheya a banadoura, a dish made with Egyptian spinach and tomato. "I think gardening and being able to cook from my garden, gives me a sense of empowerment," says Sahar, "Especially to be able to feed my kids and my family from something that I've grown, it brings us together. As we know, food is all about community, family, laughing and building memories. I think gardening and cooking go hand in hand."

Filmed on Dharug Country | Chester Hill, NSW

[nutrifood]

 Egyptian food, steeped in history and tradition

 Ful Medames: The Breakfast of Pharaohs

At dawn, Cairo awakens to the aroma of ful medames, a national treasure. Fava beans, slow-cooked with garlic, cumin, and olive oil, emerge from clay pots. Drizzled with tahini and sprinkled with parsley, they fuel the day ahead. Locals gather at street-side stalls, savoring spoonfuls of history. “Egyptian food near me,” they murmur, as if summoning an ancient genie.

 Koshari: The Urban Mosaic

In bustling alleys, koshari vendors orchestrate a symphony of textures. Lentils, rice, and macaroni dance in harmony, topped with spicy tomato sauce and crispy fried onions. A squeeze of lime, a dash of vinegar—each bite resonates with Cairo’s cacophony. “Egyptian food near me,” echoes through the labyrinth, a hunger that transcends time.

 Molokhia: Verdant Elixir of the Nile

From the lush delta, molokhia emerges—a green potion fit for pharaohs. Its leaves, akin to spinach, yield a viscous broth. Garlic and coriander perfume the air as families gather around steaming bowls. “Egyptian food near me,” they whisper, invoking flavors that stretch back to Cleopatra’s court.

 Taameya: The Humble Revolution

In Tahrir Square, where history echoes, taameya vendors fry patties of crushed fava beans. These falafel cousins, fragrant with cumin and herbs, fueled the 2011 uprising. As tourists snap photos, locals queue for a taste. “Egyptian food near me,” they declare, honoring a revolution both political and culinary.

 https://nutriglow1.blogspot.com/2024/05/Egyptian-Food-odyssey.html

Sayadeya: Fishermen’s Bounty

On Alexandria’s shores, sayadeya graces tables. Whole fish, bathed in saffron-infused rice, evoke seafaring tales. Almonds and raisins shimmer like sun-kissed waves. “Egyptian food near me,” murmurs the Mediterranean breeze, as if revealing secrets of ancient mariners.