#mulukhiyah

[vegehana-food]

✿ ムルキーヤ | Mulukhiyah ・ムルキーヤとは、エジプトが原産国の野菜「モロヘイヤ」を用いて作られているスープ料理です。中東ではムルキーヤと呼ばれることが一般的ですが、日本ではモロヘイヤという名称が一般的であるため、あまりムルキーヤとして知られていることはないかもしれません。 ・このスープ料理は非常に栄養価が高いことで知られていて、モロヘイヤに含まれるビタミン、ミネラル、植物繊維、植物性タンパク質などをバランスよく摂取できるため、現地では健康的な食事として人気があります。 ・ムルキーヤという名前はアラビア語で「王様の野菜」を意味し、これはかつて内臓機能の不調に悩むエジプト王が、ムルキーヤを飲んでことによって治ったことからそう名付けられたとされています。 ・この料理はモロヘイヤスープに更に「クズバラ」すなわちコリアンダー（パクチー）の葉が入り、にんにくの風味や旨味も加わったものです。エジプトではこのスープをごはんにかけて食べます。

[smarmychristopagan]

Mulukhiyah a stew fit for royals

[longreads]

The Kitchen with Two Doors

Kristina Kasparian celebrates a beloved childhood comfort food and considers the meaning of home and family in her new essay, “The Kitchen with Two Doors.” This is one to savor! 

Dishes of the diaspora are strange in how they take on an identity of their own. In the school yard, I learned from my peers that their mothers and grandmothers made mulukhiyah differently than we did just a few neighborhoods away, using beef stock or rabbit stock instead of chicken, and adding tomato to the palette to interrupt the green. These variations on truth made me feel even more anchored to my family, though shaky about the veracity of our culture. Were we the ones doing it wrong? It hadn’t yet occurred to me at that age that the pride I felt for my family’s customs could be muddied by the shame of being inauthentic.

The same disquietude stirred in my chest when my sister once pointed out that we eat Egyptian mulukhiyah far more often than any traditional Armenian foods. Our family traditions had become impregnated with where we had been, not where we were from. Home is not homeland.

[sumiiikitty]

I’m a huge Vivi fan so I will not shut up about this.

“Arabasta was based of India and Egypt” <- this right here is the main reason for why people are okay with the casting.

So let me tell you this;

1. People only got that info off the data books which aren’t even verified with Oda, or at least there’s differing accounts on it. Some editors say he doesn’t look them over while others say in info has to go through him, so how do we know which one it is for this particular data book?

2. In the manga, (aka absolute canon) the only food mentioned associated with Arabasta was Konafa which is obviously meant to be Knafeh which originated in…Egypt. Vivi’s favorite foods also include pudding, curry (you could argue India for this, but every culture essentially has its own version of curry, how can you tell if this is specifically Indian curry she likes?), and Mulukhiyah and it originated in…ancient Egypt and mainly still eaten in Egypt today.

3. The Nefertari name comes from Queen Nefertari who ruled with her husband in…ancient Egypt. Oda himself said the he found the name in a book on Egypt but didn’t know what it meant. The name Vivi has no connection with either India or Egypt and comes from Latin. Now you could argue “Cobra’s are in India!!” But guess what, Egypt has its own variety of cobras as well! It’s known as the “Egyptian Cobra” and was used in ancient Egypt as the symbol of sovereignty (very fitting for Cobra, the last king of Arabasta).

BONUS

4. “It’s not ARABasta it’s ALABasta from the word alabaster” I got news for you buddy!! Alabaster was either made with gypsum or calcite. Gypsum was used in medieval Europe while calcite was used in.. ancient Egypt because it was also known as Egyptian Alabaster. Furthermore, in Japan, the L and the R are interchangeable. Oda could very well be making a play on words, ARABasta because it’s based on an Arab country and ALABasta for the type of stone that originated from there. ‼️ Notice: Absolutely nothing to do with India.

TLDR: OPLA could have absolutely modeled Arabasta with buildings and other structures to resemble both India and Egypt, but my gripe was casting Cobra and Vivi as Indians. Everything points that they should have been cast as Arab, either Egyptian or someone from MENA because that’s where he specifically took inspiration from. Everything else (like the data book) came afterwards. Arabs already get little to no positive representation, and this could have changed that!!

(I am confident that Netflix and even Oda chose Charithra because she’s a huge name compared to other Arab actresses)

Will I still watch? Yes, because I love Vivi. Will I stop complaining then about the casting? No, because they absolutely should have been Arab and I’ll let the whole world know that. (Also because some idiot really said casting an Arab would be stealing Indian rep…like wtf??)

[shoku-and-awe]

I am *not* a fan of nameko mushrooms. There are a lot of difficult, acquired-taste, fermented or smelly or slimy or otherwise challenging Japanese foods that I'm good with, but these, I've never come around on. I don't like the smell (fruity, kinda rotten), I don't like the liquid they're packed in, I don't like the slime (it lingers on other foods and coats the roof of your mouth), I don't like the way they roll arond and squish and slide when you bite down. I simply am not a fan.

However! I am even more not a fan of wasting food. And I happen to be a recent recipient of a pack of nameko. So let's go! Let's make them palatable!

Step 1: My colander is my best friend. I rinse the nameko several times, under different temperatures of water, trying to see if I can get the slime off and turn them into normal mushrooms.

This is about as good as it gets. It's progress—they're no longer coated in the fucking ooze!—but we're still well far away from normal mushrooms.

(The gossipy mama at the 7-11 will later tell me that slimy food is what I need to heal my back injury. Okay! So maybe this failure is a good thing? I don't know if the slime actually helps, but I understand that it's considered to have an anti-aging effect, skincarewise, so I can see why it might help with old-person-related injuries, and anyway, I'm really enjoying okra in my shrimp and mulukhiyah leaves in my miso soup recently and that's certainly not hurting anyone! I'm still years away from being a nameko fan, though. [OR AM I?])

I chop and sauté a quarter onion, half a leek, and a couple cloves of garlic. When they're smelling good, I throw the nameko in too.

I make a batter with flour, water, salt, and a drizzle of sesame oil. If I'm doing it right, I think, I would mix the nameko straight into the batter, but for some reason, I don't. I pour it on top of them in the pan and immediately begin worrying that I've fucked up. I tear up a piece of my husband's sad-person reduced-cholesterol plastic cheese and throw it on top for insurance. Can't go wrong with cheese.

It might be starting to come together! The key is to start out low and slow so the pancake/pajeon/pizza has time to solidify and cook through. Once it's solid enough to flip unassisted, you can turn the heat up and get it crisping real nice.

I do the awesome flipping maneuver: cover the pan with a plate, then flip the whole deal over so the wet side of the pancake falls onto the plate, then sliiiiide the wet side back, facedown, into the pan to finish cooking. It's really coming together!

Would you look at that! It looks like real food!

I cut it with food scissors and find a dipping sauce. Most people would prepare some kinda soy sauce mixture, but idk; I just use chinkiang vinegar, one of the best things in the world. Which it turns out goes great with cheese!

And it's tasty! It really is. Some of the fruity, fermenty nameko flavor is still there, but between the doughy/crispy pancake, the cheese, and all the allium goodness, it's a very mild, soy saucey flavor! It's not unlike a very, very Japanese white pizza. If you'd told me a few hours ago that nameko could be this good, I wouldn't've believed you! Honestly, I still might not! Good for me.

[jihadmilk]

it's funny when israelis insist arab food is israeli food when they only eat the things that appeal and are known to/by white people- I have never seen them eat mulukhiyah

[mbunap]

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Yobuka Iki's Event maybe in september?

nothing especially noteworthy, not very ftp friendly except for Panini who is... weird. He's a magic soul but acts like a healer, might be useful for hard levels/catacombs that ban healers. best to wait for October for stuff really worth the resources

Fitir's Event is coming sometime in October

now this is an event.... I have them listed in order by personal priority

Mulukhiyah // Molokia (UR) - meta DPS, insane single target damage + splash + chance at immunity. invest invest invest Fitir (UR) - an evil support food soul; OP healblocks + buffs up his team mates, good if you want people to hate you in PVP Milk (SP) - hella good speed & skill booster, heals are ofc decent, artifacts? as elegant as her. but she's an SP so also very expensive Kusari & Knafeh (both SRs) - very accessible souls! single target dmg + stun + shield, but not OP, not recommended for late game players

Goat Tripe's Event (november?)

ewwww whaley souls... I guess a couple of souls are worth mentioning but I wanna personally save up for Tokaji

Luzhu Huoshao (SR) - ftp can 3* him, but even with just skills he's great for catacombs Yuan Yang Chicken (UR) - may require real money, but apparently he's part of the meta? he's running alongside jijunmei and if you were here for the summer's encore party you prob have his skin discount coupon so....

Tokaji's Event (dec?)

Tokaji (UR) - the best DPS in the game... but paywalled at 3 stars :( maybe in the future he's in pools so i'll still get him but :/ Finnish Blueberry Pie (SR) - nice utility soul, immunity + healing + good utility since you can build her artifact with stun/shield/etc. I think she's meta alongside Chicken Lotus? don't know

[big-als-talk-time]

Bread is the intended eating utensil for these dishes. I had them with garci, my favorite sparkling water brand.

The green dish is mulukhiyah done in the Tunisian style. It is made from jute. The taste can be divisive but i enjoy it.

[rosiewitchescottage]

Civilians suffering in war.

It's not a new thing. But it never stops being horrifying.

Yes. I can be dumb struck by Hamas' brutality on Oct 7th, by their unwillingness to help both the Palestinian People and The Israeli People by releasing the hostages that they took.

And at the same time I can have deep compassion for the Palestinian People.

I have no doubt that Israel had a perfect right to defend herself against what Hamas has shown itself wanting to do to them.

And I'm sure that they are doing their best to keep civilian casualties down.

But that's one of the terrible things about war, civilians do get killed, injured and they lose homes and community buildings.

I want Israel to be able to exist without being threatened by Hamas. But I equally want peace, security and safety for the people of Palestine as well.

Like any war. It's a filthy old mess.

Is it really necessary to lie about a moment like this?

Here are people, in the midst of the horrors of armed conflict. But they're clinging to the comfort of their religious observances and the sharing of traditional meals.

God/Allah Bless Them.

[splend-42]

fav meal?

A tie between Lasagne and Mulukhiyah, an Arab meal that's a bit like a spinach stew

[theeincrediblekid]

Final meal in Cairo. Not only did I happily take another chance to eat Koshary, but we also ordered the ancient Egyptian dish of Mulukhiyah, a soupy mucilaginous preparation of jute mallow topped with fried garlic and served with rice. A tasty way to say goodbye to Egypt. On to India. (at Cairo Kitchen) https://www.instagram.com/p/CoSemocqGtr/?igshid=NGJjMDIxMWI=

[queenie-says-free-palestine]

all my fellow muslims, share photos of your green / white foods that youre eating for iftar !! be it mulukhiyah, manakish, tabbouleh, hummus, warak enab, anything !!! share this post and spread the word 💚🤍💚🤍

please please please check out this amazing campaign at: https://www.instagram.com/p/C4-HR5iuRoG/

In honor of a Gazan tradition, the #greenforgaza hashtag was born, urging global participation in preparing and enjoying molokhiya for the first iftar of Ramadan, symbolizing hope and goodness. Advocating for solidarity, social media users are encouraged to share images of their green Ramadans, accompanied by prayers for Gaza's well-being. Beyond culinary contributions, support through donations and calls for a ceasefire are urged, fostering empathy and compassion during the holy month. Regardless of religious affiliation, individuals are invited to join the trend, embracing green or white foods while highlighting the plight of Gaza. Remembering the innocent victims of conflict, the call for #CeasefireNow resonates, aiming for a Ramadan marked by peace and hope, rather than the darkness of destruction. Spread the message and stand in unity with Gaza during these trying times.

[theonlinecook]

How To Cook Ewedu Soup With Ewedu Powder

How To Cook Ewedu Soup With Ewedu Powder

Ewedu soup is a staple soup of the Yoruba people of Western Nigeria. It is cooked with ewedu leaves which is the main ingredient, hence the name Ewedu soup. Making ewedu powder is an age-long practice of the Yoruba people. The aim of this is so as to be able to store ewedu when it is surplus in preparation for when it is scarce and expensive. This is necessary because organic farming is mostly…

[savourous]

"We are all different, which is great because we are all unique. Without diversity, life would be very boring.~ Catherine Pulsifer" 🍀My seafood Jutes leaves soup. A quick and easy way to enjoy your greens. I added a little palm oil at the request of my guests. 🍀The recipe is on Savourous YouTube channel and on the blog🍀Link is in my profile or at smart.bio/savourous. Realfood loaded with nutrients. #africanfoods #africanfood #nigerianfood #ewedu #mulukhiyah #molokhia #togolesefoods #blackfoodblogger #ademedessi #togolesefood #sauceademe #ademe #crabe #poissonfume #piment #saucecrincrin #cuisinetogolaise #miabécuisine #africandishes #togolese_food #naijafoodie #juteleaves #ademe #benin #lométogo #ghanianfood #gh_foods #afrocuisine #cuisinerapide #uummyfood https://www.instagram.com/p/CRz13gIqsH_/?utm_medium=tumblr