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Mulukhiyah, also spelled as Molokhia or Mloukhiya, is a green leafy vegetable that is commonly used in Middle Eastern, North African, and some Asian cuisines. It is known for its distinctive flavor, slimy texture when cooked, and its role in traditional dishes. Here are some key points about mulukhiyah:

  1. Plant and Appearance: Mulukhiyah comes from the leaves of the Corchorus olitorius plant, which is a member of the jute family. The leaves are typically harvested, cleaned, and chopped before being used in cooking.
  2. Culinary Use: Mulukhiyah is used in a variety of dishes, often prepared as a stew or soup. It is a popular ingredient in traditional dishes in countries like Egypt, Sudan, Lebanon, Syria, and Palestine.
  3. Slimy Texture: When cooked, mulukhiyah has a characteristic slimy texture, similar to okra. This sliminess is often reduced by techniques such as blanching or cooking with acidic ingredients like lemon juice.
  4. Flavor Profile: Mulukhiyah has a slightly earthy and “green” flavor with a hint of bitterness. The flavor can vary depending on the specific variety of mulukhiyah and how it is prepared.
  5. Health Benefits: Mulukhiyah is rich in vitamins, minerals, and dietary fiber. It is a good source of nutrients such as iron, calcium, and vitamins A and C. The plant is also believed to have potential health benefits in traditional medicine.
  6. Preparation: Mulukhiyah is often prepared as a stew by cooking it with ingredients like chicken, meat, or seafood, along with herbs, spices, and sometimes garlic. The cooked mulukhiyah is usually served over rice or with bread.
  7. Regional Variations: Different regions have their own variations of mulukhiyah dishes. For example, in Egypt, “Mulukhiyah Soup” is a well-known dish made with the leaves cooked in a broth, served with rice and accompanied by condiments like vinegar, garlic, and sometimes chili pepper.
  8. Cultural Significance: Mulukhiyah is not only a staple food but also holds cultural significance in various cuisines. It is often enjoyed during special occasions and gatherings.
  9. Dried Mulukhiyah: In addition to fresh mulukhiyah leaves, there is also a dried version of the vegetable available. Dried mulukhiyah can be used to make soups and stews as well.

Mulukhiyah is a unique and traditional ingredient that holds an important place in the culinary traditions of the regions where it is consumed. Its distinctive flavor and texture make it a key component of many beloved dishes.


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