Tabeekh Mulukhiya

طبيخ الملوخية
Jute Leaf Stew

Finely chopped Jute leaves in a spiced lamb stock with garlic seasoning makes this staple of Sudanese cuisine.

Originally an Egyptian dish, tabeekh mulukhiya is now widely prepared throughout the Middle Eastern as well as Sudan where it is one of the nation’s favourite stews. The stew is made up of the dark green leaves of corchorus olitorius as its main ingredient, and is also known as Jews’ mallow.

Some Sudanese stews can be prepared from both mullah and tabeekh bases. Jute leaf stew is one of these stews and so as a mullah is commonly served with kisra, while as a tabeekh is commonly served with rice. The mullah mulukhiya recipe can be found in our upcoming cookbook along with many other exciting recipes.

Tabeekh Mulukhiya

Jute Leaf Stew
طبيخ الملوخية

Finely chopped Jute leaves in a spiced lamb stock with garlic seasoning makes this staple of Sudanese cuisine.

Originally an Egyptian dish, tabeekh mulukhiya is now widely prepared throughout the Middle Eastern as well as Sudan where it is one of the nation’s favourite stews. The stew is made up of the dark green leaves of corchorus olitorius as its main ingredient, and is also known as Jews’ mallow.

Some Sudanese stews can be prepared from both mullah and tabeekh bases. Jute leaf stew is one of these stews and so as a mullah is commonly served with kisra, while as a tabeekh is commonly served with rice. The mullah mulukhiya recipe can be found in our upcoming cookbook along with many other exciting recipes.

Ingredients

Directions

  1. To the premade mullah base not including its meat, add: sodium bicarbonate, ground coriander, ground cardamom, black pepper and stock cube(s). Taste and balance the flavours.
  2. Add chopped jute leaves and place on a medium heat for 20-30mins until only just cooked. The leaves are cooked when their texture is soft enough that they tear easily and should be taken off the heat at this stage.
  3. Lightly hand-blend the leaves in the pot. The leaves should not be blended into a smooth non-identifiable paste, instead, the leaves should be broken down into very small identifiable leaf pieces.
  4. Return the meat to the stew and season with salt and crushed garlic. Taste the stew and balance the flavours accordingly.
  5. Serve with kisra and a slice of lemon or lime.

Optional

Hint

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