Jew’s Mallow Soup {Mloukhyia}

A delicious dark green soup, Jew’s Mallow (Mloukhyia) that you can sip alone , or mix it with white rice, or even with pita bread! It’s healthy and nutritious, and gluten free too!

I wrote this post almost 3 years ago, and I love everything in it, I’m going to keep the text and I updated the photo, for more mouthwatering experience 🙂

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I started a series “Arabic cuisine” featuring my traditional food. Today the dish is Mloukhyia 

Mloukhyia is one of my favorite meals ever since I was kid. It was always my first choice, whether if mom asked “What do we want to eat”, or in any gathering (lunch invitation) I’ll choose Mloukhyia. We usually had it on the first weekday, which was Saturday back in the nineties.  So when we were back home from school, tired and hungry, there is Mlokhyia that is waiting for us to give us the ultimate happiness! 

I read a post yesterday about a food blogger: Arman, he was discussing how some standards for food bloggers about talking only about the recipe. That thing made no sense to him, And he doesn’t agree with that. And I totally agree with him! Like we are “food bloggers” are not humans, and we are robots directed to do, and don’t have much to add! If we just want to type a recipe, and post a photo, So what’s the difference we make from online magazines? Or even newspapers in the old days? (I’m sure there are still some posting recipes!).

Anyway let’s get back to Mloukhyia!

What is Mloukhyia?

Is a soup of a Leafy green vegetable, called Jew’s Mallow. It’s rich in Vitamins like Folic acid, Vitamin A & E. and minerals like Iron. It has so much health benefits, but not all of them are scientifically proved. Here in this study they found that Jew’s mallow can improve the lipid profile for high cholesterol fed rats, and we hope that this will work on humans too.

This recipe I got from “my mother in law” using frozen minced leaves. Since Mloukhyia is one of few healthy vegetables my husband would eat, so I make it the way he loves! But don’t get me wrong, my mom’s is the best ever! which is a mix between full leaves and a soup. Jew’s mallow has a mucilaginous texture which means it’s kind of slippery. But a little trick in cooking will deal with that. Funny enough, the kind I used in this recipe is called “Al-Farida” which is literally my name! It’s an Egyptian name, and it means unique!

I just missed the fresh one, that I used to have in Jordan (I can’t find it here in Iowa). The peak season is spring. Most moms in Jordan, buy Mloukhyia in huge amounts. Then remove the leaves from the stem, some mince it very fine, and some just leave the whole leaves, and freeze it in small batches. To use it in the winter. Winter in Jordan is gloomy enough. So imagine, how can we get through it without Mloukhyia?

Mloukhyia, is a very delicious . Easy to digest, and comforting. It tastes its best with white rice, lots of lemon juice, and pieces of chicken. Or just as dip for Pita bread. A closer look here! (You can find Mlokhyia in middle eastern stores, or some big healthy stores).   

Yield: 4

Mloukhyia

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A popular dish in the Arabic cuisine, its a soup of leafy green vegetables that is gluten free and can easily be made vegan too.

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Ingredients

• 1 cup of White rice (short grain is a must)
• A bag of frozen Mloukhyia (14 oz)
• 1 cup of Water or Chicken Broth
• Ground Coriander and salt (up to desire)
• 1 lb of Chicken breasts
• 1 firm Roma tomato (or any kind that is not sweet and soft)
• Few Gralic pieces

Instructions

1. Boil water, or chicken broth in a medium pot (You can add dry bouillon cube to boost flavor)
2. Cut some garlic pieces, tomato in half, and add it to the broth
3. add Ground coriander and salt too, let the mix boil.
4. Remove Mloukhyia from the freezer bag, add as it is. Add more spice if you want, and leave it on medium heat until its completely dissolved in the liquid.
5. leave until it boils a bit, remove the slippery tomato, then serve it immediately.
6. Optional step: (But Recommended)
7. Heat a skillet with 1 Tb of ghee and some crushed garlic, add salt and coriander again.
8. Saute the garlic until its has a golden color, keep an eye on it, you don't want a burnt garlic.
9. Add to the Mloukhyia and let it boil for seconds, then serve immediately.
10. Refrigerate anyleftovers