Can you tell me about the traditional dish called “mloukhia”?

A plate of couscous served with vegetables and chickpeas


Mloukhia is a traditional dish that is popular in several countries including Egypt, Turkey, and Syria. It is a stew that is made from the leaves of the Corchorus olitorius plant, which is commonly called jute or Nalta. The leaves of this plant are rich in nutrients, and the stew is often served with rice or bread.

Ingredients and Preparation of the Traditional “Mloukhia” Dish

The ingredients of mloukhia typically include the leaves of the jute plant, chicken or meat, onions, garlic, coriander, and sometimes tomatoes or red pepper. The leaves are first washed and then finely chopped. The chicken or meat is cooked and then set aside, while onions, garlic, and coriander are sautéed in oil. The chopped jute leaves are added to the onion mixture and cooked until they are soft and slimy. The cooked chicken or meat is then added back into the stew, and it is seasoned with salt and pepper to taste.

Nutritional Benefits and Cultural Significance of “Mloukhia”

Mloukhia is a nutritious dish that is high in vitamins and minerals. The jute leaves are rich in vitamin C, iron, and calcium. The dish is also high in protein due to the addition of chicken or meat. In addition to its nutritional benefits, mloukhia is also culturally significant. It is a dish that has been passed down through generations and is often served at special occasions such as weddings and holidays. In some cultures, it is believed that mloukhia has healing properties and is used as a remedy for various ailments.

In conclusion, mloukhia is a traditional dish that is enjoyed by many people around the world. Its unique flavor and nutritional benefits make it a popular choice for those looking for a hearty and healthy meal. It is a dish that is steeped in cultural significance and is sure to remain a favorite for generations to come.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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