Muluchiya

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Muluchiya the Egyptian way
Corchorus olitorius
In Egypt, the local bread is served with the Muluchiya

Muluchiya (also Mulukhi (y) yah, Mloukhiya, Molokhia and other spellings; Arabic ملوخية, DMG Mulūḫīya ) is a popular dish from Arabic cuisine . It consists of the green spinach-like leaves of Corchorus olitorius ( long-capsular jute ), a strongly aromatic mallow plant that bears the same name in Arabic (cf. ancient Greek μαλάχη maláche , German ' mallow ' ). The dish is cooked in different variations in Asia (primarily in the Middle East ), in North , West and East Africa . The Muluchiya tastes bitter and has a slightly slimy consistency after cooking. In Egypt it is considered a national dish.

Origin and history

Most scholars believe that the Muluchiya vegetable has its origins in Ancient Egypt . There is evidence that India is the country of origin of the related species Corchorus capsularis , which is used as food as well as fiber .

It is said that the Fatimid - Caliph al-Hākim bi-amr Allaah forbade the consumption of muluchiya during his reign (996-1021) . He is said to have believed that enjoying the dish “led women to debauchery”. After his death, the ban was lifted. The Druze eat out of reverence for Al-Hakim bi-Amr Allah to date no Muluchiya .

Muluchiya as a dish

In Egypt, muluchiya , as a soup or stew, is a national dish alongside ful and kuschari . The dish is prepared by removing the leaves from the stem of the plant and laying it out to dry. Then they are finely chopped and cooked in broth with a side of meat. Coriander and garlic are roasted separately in ghee to prepare the so-called taqliya (Arabic name for a coriander-garlic mixture), which is added to the muluchiya while it is still simmering . This creates a characteristic sound called shahqa (Arabic for: gasping for air or in surprise).

Meat usually belongs to the muluchiya , preferably poultry , rabbit or lamb. In Alexandria the dish is also served with shrimp , in Port Said it is preferred with fish. Rice or Egyptian bread ( aish baladi ) are served as side dishes . Tart pickled vegetables are served in the style of mixed pickles , called torshi or muchallal in Egypt .

Muluchiya is prepared in other regions, above all in Syria , Lebanon , Palestine , Jordan , Tunisia and wherever Arab immigrants live, including under other names as far as Nigeria or Bangladesh and the Philippines , although the types of preparation are different. In the countries of the Maghreb , Muluchiya is sold as a powder from which the food is prepared. The powder can now be purchased on the Internet , and the leaves can also be bought frozen.

Nutritional values

The leaves of the long capsule jute are rich in folic acid , iron , beta-carotene , calcium , vitamin C and more than 32 other vitamins , minerals and trace elements . The plant has a powerful antioxidant effect.

Individual evidence

  1. ↑ a b Corchorus olitorius. In: hort.purdue.edu. Retrieved September 6, 2019 .
  2. ↑ a b Mahbubul Islam: Biochemistry, Medicinal and Foodvalues ​​of Jute (Corchorus capsularis L. and C. olitorius L.) leaf: A Review. In: International Journal of Enhanced Research in Science Technology & Engineering. November 2013, pp. 35–44 , accessed on September 6, 2019 .
  3. ↑ Christopher Cumo: Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 Volumes]: From Acacia to Zinnia . ABC-CLIO, Santa Barbara, CA 2013, ISBN 978-1-59884-775-8 , pp. 315 ( google.com ).
  4. ↑ GJH Grubbenvorst: Vegetables . PROTA, Wageningen 2004, ISBN 978-90-5782-147-9 , p. 218 ( google.com ).
  5. ↑ Cooking lessons in Cairo. In: The National. Retrieved May 28, 2015 .
  6. ↑ 6 curious stories behind the origin of Egyptian dishes. In: egypttoday.com. November 12, 2018, accessed September 6, 2019 .
  7. ↑ Why you should be eating molokhia and how to make this delicious superfood soup. In: latimes.com. December 5, 2018, accessed September 6, 2019 .
  8. ↑ a b c d James J. Heaphey: Legerdemain: The President's Secret Plan, the Bomb and What the French Never Knew . History Publishing Co. LLC, Madison , Wisconsin 2008, ISBN 978-1-933909-35-6 , pp. 186-191 ( google.com ).
  9. ^ A b c Joseph R. Haiek: Mideast Business Guide . Los Angeles Mideast business exchange, Los Angeles 1977, ISBN 978-0-915652-02-0 , pp. 290-292 ( google.com ).
  10. ^ A b c Lynne Christy Anderson: Breaking Bread: Recipes and Stories from Immigrant Kitchens . University of California Press, 2011, ISBN 978-0-520-27143-2 , pp. 273-274 ( google.com ).
  11. ^ A b Margy Rochlin: Why you should be eating molokhia and how to make this delicious superfood soup. In: Los Angeles Times . Retrieved December 5, 2018 .
  12. ↑ Habeeb Salloum / Leila Salloum Elias / Muna Salloum: Scheherazade's Feasts: Foods of the Medieval Arab World . University of Pennsylvania Press, ISBN 978-0-8122-4477-9 , pp. 127-129 ( google.com ).
  13. ↑ Jamila. In: La Liste tunesienne. Retrieved September 8, 2019 .
  14. ↑ Mloukhia powder with recipe. In: etsy.com. Retrieved September 8, 2019 .
  15. ↑ Brett Kell: Ordinary and Extraordinary: Ancient Green from an Antique Land. In: ediblemilwaukee.ediblecommunities.com. September 1, 2013, accessed on September 10, 2019 .
  16. ↑ Sana Nimer Abu Shihab: Mediterranean Cuisine . Author House, 2012, ISBN 978-1-4772-8309-7 , pp. 56-57 ( google.com ).
  17. ^ Barbara Cassin: L 'Archipelago des idées de Barbara Cassin . Les Editions de la MSH, ISBN 978-2-7351-1699-7 , pp. 209-212 ( google.com ).
  18. ^ Tung-Shan Chen / Sohair Saad: Folic acid in Egyptian vegetables: The effect of drying method and storage on the folacin content of mulukhiyah (corchorus olitorius) . In: Ecology of Food and Nutrition . tape 4 , no. 10 , August 31, 2010, p. 249-255 .

literature

  • Florian Harms / Lutz Jäkel: Culinary Arabia. Morocco Tunisia Libya Egypt Dubai Jordan Syria Lebanon . Christian Brandstätter, 2004, ISBN 978-3-85498-335-4 .

Web links

Commons : Muluchiya  - collection of images, videos and audio files