Egypt 
VEGAN EGYPTIAN MULUKHIYAH
Equipment
- Large
pot - Knife
- Cutting
board - Wooden spoon
- Blender or
food processor - Serving bowls
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.
