Vegan Egyptian Mulukhiyah Recipe | Cooking With Jade

Vegan Egyptian Mulukhiyah Recipe

2 MINS READ
Vegan Egyptian Mulukhiyah Recipe
Chef Jade_ VEGAN EGYPTIAN MULUKHIYAH

VEGAN EGYPTIAN MULUKHIYAH

Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Egyptian
Servings 4

Equipment

Ingredients
  

  • 2 cups chopped mulukhiyah leaves also known as Jew's mallow or Egyptian spinach
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • Cooked rice or Egyptian bread for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant.
  • Add the chopped mulukhiyah leaves to the pot and stir well. Cook for a few minutes until the leaves wilt.
  • In a blender or food processor, blend the cooked mulukhiyah leaves with vegetable broth and water until you achieve a smooth consistency.
  • Pour the mulukhiyah mixture back into the pot. Add the ground cumin, ground coriander, ground turmeric, salt, and pepper. Stir well to combine.
  • Bring the mixture to a simmer over medium-low heat. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
  • Taste and adjust the seasoning if needed.
  • Serve the mulukhiyah hot over cooked rice or with Egyptian bread on the side.

Notes

NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 9g | Total Carbohydrates: 29g | Dietary Fiber: 8g | Protein: 9g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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