Mulukhiyya (مُلُوخِيَّة) with chicken

A 15th-century recipe of what is still an Egyptian classic, a stew with as its principal ingredient Jew’s mallow (mulukhiyya), added with spices like coriander and caraway, as well as garlic. It can be made with a variety of meats, including rabbit and pigeon. It is delicious with some crunchy bread. It is best when made with fresh leaves, not the powdered mulukhiyya that is used in Tunisia, for instance. [Ibn Mubārak Shāh, fol. 13v.]

Leave a Reply

Your email address will not be published. Required fields are marked *