Young leaves can be eaten fresh; older ones can be used as a potherb. It is viscous when cooked. Fresh leaves, when cooked, taste something like parsley, with a mild bitter edge to them. Dried leaves can be used as thickeners in soups. When used dried in soups, the Arabs call the soup “Molukhyia” or “Molokhia.”
The Lebanese version of the soup uses Molokhieh, in a broth with cilantro and onions. It’s garnished with shredded chicken and fresh onion with lemon, and served with rice.
In Tunisia, the dried, ground and sieved leaves are used as a thickener for a meat sauce (containing lamb, beef or veal) called “mloukhia.”
To use fresh leaves in a soup, you strip the leaves off the stalk, shred them, and add them in the last 5 minutes of cooking.
You can buy Egyptian Spinach frozen at some ethnic markets.
43 to 58
7.5 to 12.5 g
4.5 to 5.6 g
Even though one of it’s synonyms is “Jew’s Mallow”, it’s not a member of the mallow family at all, even though it shares its mucilaginous properties.