Mulukhiyya (مُلُوخِيَّة)

Strictly speaking, the word refers to Jew’s mallow (Corhorus olitorius), a plant commonly associated with Egypt. It was already known to Greek and Roman authors, who referred to its extreme bitterness, and Pliny already stated that it was eaten in Alexandria.
The word also denotes a stew made with the leaves of this vegetable, which was quite a popular dish in mediaeval Arab cuisine as several recipes are found in a number of the cookery books. In Islamic medicine and pharmacology, Jew’s mallow was recommended for inflammations, liver and urethral blockages, as an emmenagogic and against headaches. Today, a mulūkhiyya is still a highly popular dish in its original homeland, as well as in Tunisia. In Egypt, it is a stew made from its leaves, with meat (most often rabbit or poultry). In Tunisia, on the other hand, it is usually eaten on Eid al-Fitr (عيد الفطر), which marks the end of the Ramadan fast, and is prepared rather differently; the leaves are dried and ground, and the subsequent powder is added to tomato paste and olive oil to make a sauce in which meat (typically beef) is then cooked. The recipe recreated here is from the 15th-century, and besides Jew’s mallow (mulukhiyya) and chicken, it includes spices like coriander and caraway, as well as garlic. It can be made with a variety of meats, including rabbit and pigeon, and is delicious with some crunchy bread. [Ibn Mubārak Shāh, fol. 13v.] Although Jew’s mallow may not readily available in supermarkets where you live, you can easily find it in specialty stores these days. If you can’t find it fresh, the frozen variety (often already pre-chopped!) is perfectly fine as well,

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