Molokhia Egyptian recipies

How's that spelled?
It seems as if Egypt's Molokhia and Senegal's Ceebu Jën are competing to see which can be spelled the most ways. Molokhia and Melokiyah are the most common, but the word is also spelled Meloukhia, Melokiyah, Milookhia, Milookhiyya, M'Loukhia, Molohia, Molokhiya, Molokhiyya, Molukhyia, Mulukhia, Mulukhiya, Mulukhiyah .

This is a very common plant through out the middle east known as molukhia in arabic
Jew's mallow, Jute or Bush okra (Corchorus olitorius) A tall leafy herb, whose leaves are used as a potherb, spinach or as a salad. The leaves are lanceolate and serrate and are used fresh and dried. In Egypt and the Middle East mostly used in soups, in India as a spinach substitute and in the Caribbean as a salad.Sometimes used as a source of jute, but c.capsularis is the more important source of fibre.
Native to Africa, Jew's mallow is sold in many markets as bunches of uprooted young plants. It is usually boiled separately and added to stews and soups later to make them thicker and more mucilaginous. It is usually planted 3 rows on a meter-wide raised bed. Leaf harvest begins in 5-7 weeks. High temperatures and soil moisture are more critical to good yield than fertilizer. In Africa, yields of 5 to 8 tons of greens per hectare are typical.

If you like molokhia, consider yourself lucky that you didn't live in Egypt a thousand years ago: Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD).
What you do
Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
Molokhia substitute
Molokhia is prized for its mucilaginous quality, a quality which spinach lacks. If using spinach, the addition of a few tender okra pods, very finely chopped, will serve to thicken the soup.


Molukhia.....jews Mallow Soup Melokhiyya Masriyyah
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere.
Unless specifically designated as burani, Mulukhiya denotes the course prepared as a soup, with finely chopped or shaved Mulukhiya.
Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)
After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.
The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks leave out the salt; others add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be added to the molokhia earlier.
A richer Molokhia Chicken
soup can be obtained by boiling a pound of cut-up chicken meat in the chicken stock before adding the molokhia leaves. Some cooks add a bit of cardamom or cinnamon.
6-8 servings 35 min 5 min prep
4-5 cups chicken broth
4 pieces chickens
2 (14 ounce) packages frozen molukhia (minced or chopped, not whole leaves)substitute spinach frozen or fresh and add okra to thicken it
1/2 cup diced onions
2 maggi chicken bouillon cubes
3/4 tablespoon allspice (optional)
1/4 cup corn oil
4-5 garlic cloves
jews Mallow Soup Recipe 2
60 mins
Season chicken and boil chicken in water, until done, make sure you skim the scum off the top of the water as chicken boils.
Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water.
Open and add the frozen mlokhia to the boiling broth.
Add maggi cubes.
Add allspice.
Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes.
Smash garlic up with a mortar and pestal, until its almost like a paste, you may add a bit of salt in the mortar and pestal to help smash.
In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently.
Once garlic has reached a deep golden brown, but definately NOT BURNT.
Pour oil and garlic into the molukhia.
Stir let set, serve next to bowl of rice.
Taking a spoonful at a time, place of rice and eat together.
If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick.
Jew's Mallow with Chicken Melokhiyya Masriyyah 3
Serves 7 persons
1lb (1/2 kg) Jew's mallow leaves
2lb (1 kg) chicken
10 cups water
1lb (1/2 kg) stewing meat with bones
1 tablespoon salt
1 ½ cups coriander, chopped
1 tablespoon dried ground coriander
1/4 cup ghee or butter
3 garlic bulbs, peeled
1 onion
1/2 teaspoon each pepper, cinnamon
2 tablespoons lemon juice
Draw, singe, clean and cut the chicken into pieces.
Place the chicken pieces in a pot with the stewing meat, bones and onion.
Add 10 cups of water and bring to the boil.
Remove the scum, reduce the heat and cook for one hour. Season.
Wash the Jew's Mallow leaves and spread them on a big cloth to dry.
When completely dry, chop finely using a special knife.
Crush half the amount of garlic cloves with the dried coriander. Add the other half (uncrushed) to the meat and allow to cook in the pot.
Sauté the crushed garlic with the dried and fresh coriander in the ghee or butter. Stir the ingredients until they become soft.
When the meat and chicken are well done, remove them from the broth. Bone the chicken and strain the broth.
Put the strained broth over medium heat in a pot with the stewing meat, the garlic and coriander, lemon juice and the Jew's mallow leaves. Salt to taste.
Allow to come to the boil then reduce the heat and simmer for 5 minutes.
Serve in a large platter garnished with the chicken pieces.
This dish is eaten with cooked rice along with one minced onion mixed in a cup of vinegar.
Molokhia Egyptian Greens Soup
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.
What you need
six cups chicken stock
one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)
one tablespoon tomato paste (optional)
one hot chile pepper, cleaned and chopped (optional)
one bay leaf (optional)
one small onion, finely chopped (optional)
black pepper, to taste
two tablespoons olive oil, butter, or any cooking oil
several cloves (or more) of garlic, minced
one teaspoon ground coriander
one teaspoon salt
one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
juice of one lemon or a teaspoon vinegar (optional)
ground cayenne pepper or red pepper, to taste (optional)

Molokheya with rabbits
Molokheya is a popular national dish in Egypt, second only to Ful Medames.
This is just one variant.
Serving 4
Preparation Time
1 hours
Ingredients
1 rabbit.
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground.
3 tablespoons margarine or butter.
Salt.
Cooking Instructions
Wash rabbit well then boil until tender.
Strain and reserve 3-4 cups of rabbit soup.
Cut rabbit into portions.
In a skillet add 2 tablespoons margarine or butter.
Fry rabbit pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokhia and leave to boil once, uncovered.
While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokhia in pan. Don't stir.
Stir molokheya just before serving.
Serve in a bowl, with rabbit and white rice on the side.
Chopped Fresh or Frozen Mulukhiya with Chicken
Ingredients
1. 2 kg fresh Mulukhiya, or e packets (1/2 kg each) frozen
2. 2 chickens, 1 kg each
3. bayleaf
4. 4-5 cardamom grains
5. 1 onion, cut in half
6. 15-20 garlic cloves, crushed
7. 1 tablespoon coriander powder
8. 1 tablespoon lemon juice (optional)
9. cooking oil
10. salt
1. If used fresh Mulukhiya, chop, and cover until needed (see above).
2. Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag.
3. Then, add chicken and cook until tender.
4. Remove chicken, cut into neat joints, and fry.
5. Discard muslin bag and mash onion.
6. Boil soup, add Mulukhiya, adjust seasoning, and simmer for 3-5 minutes.
Do not over cook, as Mulukhiya has to suspended; overcooking makes leaves fall to the bottom of the pot.
7. Mix crushed garlic with salt and coriander.
8. Saute (fry) this mixture for 3-5 minutes (known as ta'liya) until golden. 9. Then, toss into the boiling Mulukhiya.
10. Simmer for 2 minutes.
11. Add lemon juice (optional).
12. If using frozen Mulukhiya, slide the Mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh
.
Ta'lya Mulukhiya
Another way to cook Mulukhiya is to boil the ta'liya with the soup for 3-5 minutes before adding the Mulukhiya. This makes the ta'liya taste stronger.
Ta'liya
This mixture is added to almost all stewed vegetables, cooked with or without meat. Ta'liya means frying, but it specifically calls for fried garlic with ground coriander - no other spice.
Ingredients
1. 20 garlic cloves, crushed.
2. 1 teaspoon ground coriander.
3. 1 teaspoon cooking oil, salt, and pepper.

Procedure
1. Mix crushed garlic with salt, pepper, and coriander until smooth.
2. Saute (fry) this mixture for 3-5 minutes (known as ta'liya) (until golden). 3. Then, toss into the boiling Mulukhiya.
4. Ladfle one spoonful of the cooking broth back into frying pan, stir, and toss again into the cooking pot.
This will ensure that all the ta'liya is used. A pleasant 'tishshshsh' sound always follows tossing the ta'liya into the pot.
5. Simmer for 2 minutes.
6. Add lemon juice (optional).
Tomatoes Mulukhiya
Another way to cook Mulukhiya is to add 1 or 2 peeled ripe tomatoes and boil with the chicken and onion. Mash both tomatoes fruit and proceed as above. in this case, omit the lemon juice.
Rabbit with Mulukhiya
Another way to cook Mulukhiya is to boil rabbit and rabbit soup can substitute for chicken.

Mulukhiya Muluki - Mulukhiya Royal
Ingredients
1. Same ingredients as "Fresh or Dried Mulukhiya", plus the following:
2. 1 cup cooked rice
3. 2 loaves crisp local bread
4. 3 onions, chopped very fine
5. 2 tablespoons vinegar
6. 1 tablespoon tomato paste
Procedure
1. Cut the bread into small morsels, 2-3 cms square, and set aside.
2. Soak two chopped onions in vinegar. 3. Saute the remaining chopped onion to a rich golden color.
4. Thin tomato paste with 1 cup of water, season, pour over fried onions, and cook for 10 minutes.
5. To serve, line each plate with a thin layer of bread and moisten with Mulukhiya.
6. Spread another layer of rice and soak with Mulukhiya.
7. Sprinkle with tomato sauce, onion, and vinegar, and top with chicken.


Mulukhiya Bi-L-Samak - Mulukhiya, cooked with Fish
Ingredients
1. 2 kg fresh Mulukhiya or 2 packets (1 kg total) frozen)
2. 1 to 1 1/2 kg fish
3. 1 onion, chopped
4. 10 garlic cloves, crushed
5. 1 teaspoon ground coriander
6. oil
7. salt, pepper, and cumin

Procedure
1. Chop or shave Mulukhiya and cover until needed.
2. Cut fish into large chunks, coat with seasoned flour, and fry lightly.
3. Mix garlic, salt, and coriander.
4. Fry onion and garlic mixture until nicely brown.
5. Then, add two cups water, cumin, seasining, and boil.
6. Gently slip the fish into boiling pot and cook until tender.
7. Remove fish from broth and keep warm.
8. Mash onion, add to the broth, and Mulukhiya.
9. Simmer for 2 minutes.

Beef Mulukhiya Burani - Mulukhiya (unchopped - 1st Way)
Ingredients
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 2 teaspoons lemon juice
6. cooking oil
7. salt and pepper
Procedure
1. Cut beef into bite-sized cubes.
2. Lightly fry Mulukhiya leaves until they wilt. then remove onto wire sieve.
3. Fry onion until nicely brown.
4. Then, add beef and fry until it reabsorbs its juice.
5. Peel garlic, halve diagonally, and add to beef with seasoning and enough water to barely cover.
6. Boil for about 15-20 minutes.
7. Then, add Mulukhiya and cook for another 10-15 minutes.
8. Turn off flame and add lemone Juice.

Beef Mulukhiya Burani - Mulukhiya (unchopped - 2nd Way)
Ingredients
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 1 teaspoon ground coriander
6. cooking oil
7. salt and pepper
Procedure
1. Cut beef into bite-sized cubes.
2. Cook beef, onion, and Mulukhiya leaves with seasoning until tender.
3. Prepare Ta'liya and toss into cooking pot.
4. Let simmer for 5-7 minutes.

Singapore Food Recipies

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www.makantime.com/indexrecipies
www.asianonlinerecipes.com/online_recipes/singaporemalaysia/singapore_malaysia.php
www.geocities.com/Tokyo/Market/7773/singapore.html
www.makantime.com/cookbook/indexrecipe.htm
www.asianfreerecipes.com/asian-recipes/singapore/singaporean-recipes.php
www.cooks.com/rec/search/0,10,singapore_food,FF.html
www.simcooks.com/recipes/http://www.chetbacon.com/thai-html/thai.htm

Guide to the best and worst Singapore restaurants

There are 22,491 full service restaurants in Signapore and 10,665 fast food restaurants
Restaurants I have eaten in
Cappadocia Cafe Restaurant #01-12 Robertson Walk11 Unity Street 237995 Opening Hours:Mon-Sun: 12pm-11pm Tel: 6732 2411With roots in Turkish-Mediterranean and continental cuisine, Cappadocia's Chef Ismet combines the bold robust flavours of Turkey and a Mediterranean palette of summery vegetables an excellent kebabs made from high quality meats.
www.res.com.sg/kuriya_fish_aboutus.htm an excellent sushi and sashimi Japanese restaurant .In the evening everything in cold case is discounted by 30 %.
http://www.kingsatay.com/ a tasty place for satay,but the seafood rice we ordered was the worst I have ever eaten.
these two are the best
www.fullertonhotel.com
one of the best sea food and malay buffets in Singapore we ate there day before independence day.
http://www.shangri-la.com/en/property/singapore/shangrila/dining/restaurant/theline another best restaurant in Singapore unlimited seafood dishes such as langusta,sushi,sashimi,oysters and excellent selection of indian,malay,chinesse food
Eating House 36 Temple st #01-02 Singapore 058581 Tel 6220 1569 Stopped there while visiting a Chinatown ,they have a very good hot and sour soup,enormous portion,could hardly finish it .
www.thevilage.com/ The concept of having food prepared and cooked before your eyes is a traditional one. This form of dining experience remains popular everywhere in the world and among Singaporeans who love to watch and be entertained. On entering Vila'ge, one is overwhelmed by its rustic charm, colors and the aroma of spices and herbs. Each customer is then given a V-Card where food orders are scanned. They may wander around freely to take their time to decide what they would like to eat. A family restaurant, one can savor a great selection of European country gourmet and a fusion of Asian food delights
River Quay Seafood Restaurant 50,Boat Quay tel 6534 0500 excellent Chilli Crab,Sea Bass and seafood fried rice you can also bargain we got 30 % discount of the listed price
Mongolian Grill at Boat Quay ,http://www.thetent.com.sg/ you pick what you want and they grill it for you an excellent food and value for the money $ 22 Sg
Oso Ristorante www.oso.sg one of the best Italian restaurants I have ever been to,personally I recomend osso bucco and the service is out of this world,the highest ratio of waiters to the clients ,I have ever seen,I personally recommend elderly Chinesse head waiter-after he dies he should be decreed a god of waiters .
Shahimaharani www.shahimaharani.com An elegant and excellent North Indian restaurant with live Nepali music This restaurant is known for its well-prepared North Indian dishes. The menu is divided into three categories: mild, spicy and very spicy. This culinary adventure of North Indian cuisine starts with a mix of Pakoras, Paneer and Bhindi. There is a selection of Tandoori and Curries that are some of the best in the city. My favored while dining with my friend Samy was a lamb Vindaloo served with excellent Indian riceMain courses include Lamb Chops Shah Jehani, Chicken Tikka Masala and Fish Amritsari. There are many varieties of Naan & Pilau Rice while vegetarians will enjoy Baigan Burtha - mashed eggplant cooked with dry spices and the Bhindi Masala - with chopped onion, tomatoes, and spices. Rasmalai - with Almond, pistachio, and Cherries is a great dessert.http://www.magmatc.com/ an excellent German restaurant,best steaks recomended by Bernd Starke from bernd.starke@db.com
http://www.carnivore.com.sg/ Brazilian Churrascaria
http://www.oldchangkee.com/ Chineese fried foods, my choice of breakfast served with chilli sauce
http://www.coldstorage.com.sg/ best food store in Singapore
Cooking schools
http://www.cookerymagic.com/
http://www.shermay.com/
http://www.corianderleaf.com/
http://www.palatesensations.com/
http://www.at-sunrice.com/
http://www.yum.sg/?gclid=CKXB_fiUqY0CFQbIbgodClsL2A
http://www.blurbme.com/home/index.php
http://www.blueelephant.com/school/ Bangok
Restaurant reviews
most are reviewed by customers with mankantime website being the best
http://www.makantime.com/
http://www.hungrygowhere.com/
http://www.sbestfood.com/
http://www.singaporefoodfestival.com/
http://www.makansutra.com/
http://www.singapore-restaurant.com/
www.slowfood.org.sg/