It is a leafy summer vegetable that is extremely popular throughout the Middle East. It is available fresh, dry, and frozen. Only the leaves are edible. When using fresh Mulukhia, pick the leaves, rinse several times, and then spread out to dry before chopping or cooking whole leaves.
The main addition to Mulukhia that gives it its distinguished taste is fried garlic with oil, sometimes with added fresh cilantro, and this is called (Ta'lya).
There are two ways of preparing fresh Mulukhia, chopped or whole leaves.
The Chopped Method
- chop it with a special curved knife which has two handles on both sides. Go back and forth with the knife on the leaves until they are finely chopped, but you may use the food processor to chop.
- 2 pounds fresh Mulukhia or 2 packets (1/2 kg each) frozen-1 diced onion- Minced fresh garlic-Diced onion.
- Cooking oil
- Minced garlic
- Water or chicken broth. You may use beef or lamb broth too.
- Salt and black pepper
- Sauté diced onions in oil
- Add crushed garlic and fry until it gets to be golden color
- Add cilantro and fry with the onions and garlic.
- Add Mulukhia and stir around-Add hot water or chicken broth. Some people use beef or lamb broth.
- Add salt and black pepper
- Boil over and Skim the froth
- Simmer for about 15 minutes, do not over cook it, otherwise it will turn dark green and this is not a desirable color for it.
Whole Leaves Method
- Sauté onions
- Add whole cloves of garlic to your liking, fry a little
- Add minced garlic; fry a little until golden color
- Add Mulukhia leaves. Fry lightly for few min.
- Add water or broth
- Add Salt and black pepper
- Simmer for 10-15 minutes.
- Serve hot with rice on the side.
Stuffed chicken or baked chicken goes well with this vegetable. It can be eaten with pita bread instead of, or with the rice.