Ancient Jute Leaf Stew - Egyptian Molokhia Recipe

[@reinavirgilio6856]

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 :)

[@celraekc]

Very helpful. Thanks for posting. I have a great Japanese grocery near me.

[@Dogface1984]

Thank you for that 🙏

[@nando7688]

I have japanese friends who asked me where to buy from, but once they said Moroheiya I knew it's Molokhiya but as usual L sound is gone there 😂😂

[@esperanzadantes1039]

@@reinavirgilio6856 this was yummy but no need to much boiled coz it will be more stickyy

[@taiwolawal6934]

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.

[@mayakazamel1605]

Can't recommend this enough! If anyone hasn't tried molokhia, you have to give it a shot!

[@MiddleEats]

Absolutely! It's such a unique experience and definitely a favourite of mine.

[@mahmoudeljazzar8531]

@@MiddleEats u are the living example of a legend 😎 best cooking youtube channel

[@ahmadjayyousi4583]

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!

[@IvanValerioCortesi]

Both of my parents are Greek Italians Descendants from Cairo and Alexandria and now back in Europe we still eat this delicious Egyptian soup! Thank you for the lovely video!!

[@LunaShoemaker]

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!

[@Marymina6754]

This as Egyptian as it gets Excellent brother, you really knocking it out of the park

[@MiddleEats]

Thank you Michael. This is one of my wife's favourite foods.

[@smarzt3170]

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

[@nataliekhalil9618]

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 ❤️

[@MiddleEats]

Glad we could help! Thanks for trying it

[@Lmaohaha]

You are the only person on KZbin who cooked this perfectly. And I watched plenty of videos. Love your work!!

[@lilah891]

My mum says she grew up on molokhia in Yemen and hasn't had it decades, going to make this for her inshallah.

[@abdulrahmankazi9723]

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.

[@radmilalabus798]

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😘👍👍

[@daniellesakamoto6332]

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!

[@yogeshwarihozumi8980]

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!

[@eikoqdupree101]

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.?

[@yogeshwarihozumi8980]

@@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.

[@yazzledazzle]

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!

[@MiddleEats]

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.

[@itsthepens]

This looks absolutely beautiful, I feel like I can smell the flavours through my screen! And your explanation of how to butcher a whole chicken was excellent. Also fascinating that the ‘tasha’ is nearly identical to the hot oil/ghee and garlic called ‘tadka’ or ‘tarka’ across much of India.

[@Slowrex123]

One of my favourite stews or soups

[@waedwaed6012]

Omg this is the best recipe in the whole world

[@evangrantham9962]

This looks absolutely delicious. Definitely trying it out as soon as I can gety hands on some molokhia. Hopefully I can find it in Louisiana, USA lol

[@MiddleEats]

Thank you! Your best bet is to search for an Arab supermarket, not sure about Louisiana having a few but you never know.

[@MiddleEats]

I did a quick search and I found some in New Orleans and Lafayette, so I'm sure there probably are some where ever you are!

[@koreyb]

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.

[@Mo.863]

You can find it in any Middle eastern grocery store in Louisiana

[@eikoqdupree101]

Easy to grow. Seeds on eBay.

[@vero7849]

My husband and brother in law were shocked! They absolutely loved it 😍

[@mahmoudbondok1492]

yumm - the Egyptian one is the best compared to others in the region!

[@MiddleEats]

Let's not start any fights, but I agree 😁😁

[@Laila-hl8dc]

Very true nothing can beat the original 🇪🇬🇪🇬🇪🇬🇪🇬

[@IcejjfishTbone]

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

[@MiddleEats]

Haha the whole Middle East has health problems 🤣 welcome to the club

[@Laila-hl8dc]

@@IcejjfishTbone omg this made my day

[@Naglaa_Al_Hamidi]

I am really fascinated by you, Chef really excellent

[@ayatarekabdlatif2032]

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 😄

[@annamariaayyad2891]

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.

[@Brainsnap]

great video, good technique and directions! Keep it up!

[@MiddleEats]

Thank you very much, I'll be sure to keep the videos going!

[@GreatFlamingEyebrows_]

Made this a few days ago. Perfect.

[@jekeriahmuslimah6054]

In Kenya we locally call it Mrenda and it's quite a delicacy in the western region of Kenya as well as among the Nubian community.

[@ilyab5673]

This is so great, I tried the homemade version at my friends and it was the best

[@MiddleEats]

Glad you like it, it's a classic Egyptian food

[@SamSam-yb3ls]

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?

[@kiriap1]

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 😀

[@piashshohag]

We Bangladeshis also eat jute leaves. We make a stew with lentils & eat it with rice. One of my favourites 🤘

[@eikoqdupree101]

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 ,

[@sarahussein5608]

Can you please make Egyptian hawashi in the coming videos?

[@MiddleEats]

Thanks for the suggestion, I'll add it to the queue of videos!

[@nikkiyaneva340]

Thank you for the amazing recipe

[@sarahussein5608]

What a great video! Seriously! Really appreciate all the details. Extremely helpful and engaging. Thank you! Can’t wait to try it 😊

[@MiddleEats]

Thank you!

[@monarehan3933]

Love your videos. How about recipe for bosaraa. Thanks.

[@MiddleEats]

Thank you very much, were doing a ful recipe this weekend and we'll try cover bessara in the future.

[@pajamakazama5840]

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.

[@MiddleEats]

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!

[@pajamakazama5840]

@@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.

[@MiddleEats]

Thank you, that's very kind. Hope you have an amazing meal!

[@brianp9483]

Great recipe - thank you.

[@MiddleEats]

No problem, glad you enjoyed it! It's definitely a unique dish that I wish more people knew about!

[@mysbhyv1707]

🤤 Got to try this ASAP! I didn't know Saluyot could be cooked this way. Thanks so much, from the Philippines!

[@CaptainSlowbeard]

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!

[@benniemabudafhasi5713]

We call the Molokhia "delele" in our local Venda language here in South Africa and also called "Jew's Mallow"

[@Marcos.Poules]

Molokhia is a happy Weekend meal 😊 ☺

[@shaimael-elaimy590]

No, Marcos, it's a happy everyday meal!

[@mumssimplerecipes4245]

It is just AMAZING, Thanks

[@MiddleEats]

Thank you, glad you like it!

[@Mas_Tun]

Molokheya is the bestest bestest best dish ever 🤤

[@imeldaancheta4553]

My favorite, also culcas

[@majdyabdul]

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?

[@labany7421]

you might have boiled it. that dulls the colour ...

[@shadisamaan]

Amazing how you found the name in English !! love it!!!

[@toniam.2080]

I hated moloukiah when I was a little kid, but now I love it ☺️

[@hanjeanette547]

expecting the recipes of Egyptian Fatir, basbousa, rice pudding😋

[@MiddleEats]

For sure, hopefully I can get around to those soon! Feteer is a favourite of mine.

[@hanjeanette547]

@@MiddleEats Thanks, Obi! the fatir I did became really hard. Don’t know what went wrong.

[@w11granny72]

Would love the rice recipe please.

[@laxplanet6046]

Molokhia is amazing. Never had it with tomato though, that's interesting

[@ambrosiay1997]

My mom never made dim3a! I think I’m going to have to try it next time with molokheya 🥰

[@ImperatorGrausam]

Hey man, I'd love to see an episode on this dish's sister, sabanekh!

[@azizkosber5767]

Excellent! Thank you :)

[@sleepycat92]

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!

[@awesomeirlable]

This looks like Nigerian Ewedu but I’ll have to try this myself! God bless Egypt and the rest of the continent of Africa

[@carterr5584]

Just came across this channel tonight - awesome work man! Keep it up. Love the simple style of the videos and the food looks insane

[@MiddleEats]

Thank you very much. Do let me know if you try any!

[@kaychong2872]

Molokhiaaa! Finally

[@MiddleEats]

Can't wait to see you make it!

[@deathpyre42]

Oddly I've been seeing grocers in japan selling the leaves fresh, guess it is truly a global food.

[@MiddleEats]

It does have some uses in Asian cuisines, and if you get the fresh ones you can mince them with a mezaluna. Very cool that you found it!

[@mahmoudelaraby1599]

If you found it fresh cut it using a mezzaluna don't use a food processor, it becomes much delicious this way

[@SshadykK]

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

[@Marcos.Poules]

Obi, Brother please make the dream cone true Qulqas B El Khodra قلقاس بالخضره تبقى اول قناه تشرح القلقاس بوصفته بالانجليزى ☺

[@thedearjohns]

looks good

[@fatimahabdullahi3970]

This is a very popular food eaten in nigeria btw😂 it’s called ewedu. It’s eaten exactly. With the tomato stew but not with rice but with amala

[@bellaverastegui1808]

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 ..

[@ooollgaa]

Can you show how to make mahshi?

[@MiddleEats]

I did a video on mahshi a while back, it was one of the first ones I did. Check out that recipe.

[@ooollgaa]

@@MiddleEats ohh, i must have misseed that

[@ooollgaa]

@@MiddleEats ok, I checked and cant see it. Can you post a link here?

[@MiddleEats]

kzbin.info/www/bejne/aYbYi6KNgMeNj9E

[@labany7421]

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 :)

[@rabbitskinner]

Hi what does the mastic do?

[@oohsquirrel]

I make molokhia all the time and never knew it's served with a tomato sauce! In Jordan we use lemon juice

[@samig9032]

Tomato sauce and meatballs, called Dawud Basha :)

[@grovermartin6874]

Obi, is there another Egyptian way of preparing molokhia without tomatoes?

[@samig9032]

@@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.

[@grovermartin6874]

@@samig9032 Thanks! It sounds so delicious.

[@laxplanet6046]

My Grandmother is from Cairo. She never added tomato. We always ad onion soaked in vinegar

[@vickihassan1832]

What is the purpose of the mastic?

[@stevenosman1356]

Curious about this myself

[@raijelinicole9320]

my absolute fave :)

[@hossamebrahim8382]

It's Egyptian food. ♥️♥️♥️

[@khadigahegab2296]

Thanks for this thorough recipe but where is the شاهقة حضرتك Was trying to explain it to a friend using your video 😂 bit couldn’t find it

[@Hullj]

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 💯👍😎

[@mumtazkhanum3594]

🇧🇩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.

[@Cactus-xg4tt]

Where to buy mastic in the UK? Which brand do you recommend? Have never used it before.

[@sandracarli1110]

I'm new to your channel. Thanks for your recipes. I'm vegan so I'll try to veganise them ;)

[@sergiodsilva2452]

What does mastic do to this dish??

[@MiddleEats]

It adds a light pine background flavor, but if it's not added you probably won't notice much of a difference. It goes great with chicken stocks.

[@stuartconnelly5397]

Do you have a recipe book?

[@cgmohammed]

Yum

[@mino_toreador]

Why didn't you mention the mezzaluna???

[@ohhithere8408]

Married an Egyptian and it's Ramadan trying to make some molokhia but I don't have coriander helppp I have fresh cilantro can I substitute it!!!

[@MiddleEats]

You need dry cilantro or dry cilantro seeds. But it will still taste great with the fresh one. Just mince it very finely

[@ohhithere8408]

@@MiddleEats okay thank you!!! Love your recipes and videos!

[@MiddleEats]

No problem. Thanks for watching!

[@Enne-]

Cilantro is corriander.... cilantro in American English, everywhere else its called corriander

[@oohsquirrel]

Btw can you make the version that uses shrimp? I've always been curious about that

[@demarianwilliams4301]

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. 😊

[@MiddleEats]

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

[@sarahussein5608]

Hi again, where can I find frozen molokheya in london?

[@MiddleEats]

You can get it any Arab or Turkish grocery stores!

[@TheSassiassi]

What is mastic ?? For cooking ?

[@potofflavours]

We have this everywhere in western Nigeria all year round 😂

[@justme0910]

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.

[@dheanghlaire9058]

Saluyot pala yun..hehehe

[@Kumurajiva]

wowee!

[@xiezicong]

Found this on Reddit!

[@MiddleEats]

Thanks for checking out the channel and videos. Hope you enjoyed it!

[@shootingstarz6978]

New sub!!!

[@jaynek5766]

where do I get the recipe?

[@alekscains4862]

How would I make this if all I can get is dried?

[@denisvishanski9055]

How do I go about using dried molokhiya instead of the frozen one?

[@thismissivemisfit]

You might have rehydrate it before mincing it up and adding it to the soup?

[@eleynasalih8258]

Us Turkish Cypriots cook Molohiya using the dried leaves from Cyprus. We rehydrate ours by soaking in water for a few minutes and then squeeze the water out (: hope this helps

[@zoilagou6923]

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!

[@raniaabbas6570]

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

[@arabianknight47]

what does the mastic do?

[@malaakalabri978]

I think health benefits

[@isabelsanchez5448]

what is mastic????

[@rod_triplxvi739]

You have a lot of butter and garlic sauteing works for 30 seconds.

[@Stefanbites85]

I like it alone with some bread.