Molokhia Recipe (Egyptian Stew) + Syrian Food Finds + Award


As I have written in my previous Dolma post, my business partner came back from Syria with many interesting kitchen gadgets & food finds. This is a continuation post with some interesting food finds from Syria..
                         From Syria: Tiny Okra vs Gigantic Chilli ?

I love these fresh Syrian cheese, especially the braided cheese. It has a very fresh, milky taste, with a firm but elastic texture. Braided cheese is salty white cheese made up of thick strands of cheese braided together. When the cheese is formed, it is warmed again to make it soft and slightly gooey. Then, the strips are pulled to create a shiny and highly elastic cheese, which is formed into tight braids.

Jute MallowLastly, is these fresh Molokhia leaves – which I have no idea what they were or what they taste like. So off I go to Google.. Molokhia in Arabic (also known as Jute Mallow or Corchorus) is a plant with its fiber produced into jute and its leaves as a vegetable. Molokhia leaves has a slippery consistency much like okra, and it’s a commonly eaten in Egypt and Middle East. The Egyptian recipe is made with rabbit (OMG!) and it is said to be the meal of the Pharaohs, as only the wealthy would indulge in it. It can also be cooked with chicken, duck or beef (Thank God!) and most people use dried leaves sold at Middle Eastern stores.

Armed with the recipe found online and feeling adventurous, I gave this recipe a try.. and of course substitute with beef. I thought this would be something fun & interesting to share.

To my surprise, it actually taste good. My man says it tastes almost similar to the one he tried in Egypt, and he recommends to add some spices like cinnamon/cardamon to give the stew more flavour. Hmm.. maybe might try it again if I can find the dried leaves..

Update on 5th January 2012: I found dried Molokhia leaves sold at Carrefour! Time to cook this soon..

Adapted from SBS Food

300g Beef Shank or Stewing Steak – cut into 5cm/2 inch pieces
300g Frozen/Dried Molokhia Leaves (I use the fresh leaves) – chopped
5 Garlic Cloves – crushed
1 tablespoon Lemon Juice
1 Bay Leaf (optional)
1 large Onion – coarsely chopped
3 tbsp Vegetable Oil
Salt and pepper for seasoning

Garlic Sauce:
3 Garlic Cloves – crushed
½ teaspoon Ground or Fresh Coriander (optional)
1 tablespoon vegetable oil
1. In a medium pot, saute the beef pieces and onion with oil until brown.
2. Add 200ml of water, salt, pepper and bay leaves. Bring to boil and simmer on low fire for about 30minutes, or until meat is tender.

3. Add Molokhia Leaves and garlic. Leave to simmer, uncovered, for 10 minutes.
4. Switch off the fire and add garlic sauce into the Molokhia. Season with salt and pepper to taste. Top with lemon juice and dried chili flakes

5. Serve with rice.

Garlic Sauce:
While the Molokhia is boiling, in small saucepan heat 1 tablespoon oil with the crushed garlic and coriander, and stir until golden brown.


A few weeks back, I was given The Versatile Blogger Award by Joanna of Chic & Gorgeous Threats. Thank you Joanna & my apologies, I did not have the time to post about this until now. Joanna is super talented and  her gorgeous cakes & treats are to-die-for, please check out Joanna’s site

I started this blog 3 months ago, not knowing what to expect. Never crossed my mind that I would meet so many talented bloggers and cooks, and having them as my friends is such a blessing. I’m loving every minute of blogging, cooking and inspiring others to start cooking with wholesome food.

Part of the award is that I have to share with you 7 things you may not know about me and pass this award to 15 bloggers, who are wonderful inspirations, supporters and friends.

Ok, 7 Things You May Not Know About Me:
1. I dont own any cookbook until i start this blog! Most recipes are in my head or or i would call my mama. My first cookbook Jamie’s Kitchen was my birthday present from my dearest
2. I love elephants! I have a small collection of everything elephants
3. I become extremely grumpy when i get overly hungry, please stay 5 metres away from me
4. I hate vegetables when I was a child. I learnt to eat more greens when I was studying in Australia because vegetables are cheaper than meat! and now I love my vegetables!
5. Another passion of mine is travelling for food – i love finding where and what the locals eat.
6. I enjoy drafting my blog post on my mobile, sometimes while waiting for appointments or while stuck in the traffic. Inspiration just come at odd places!
7. I studied marketing, end up working in event management and now I run an events company specialising in hot air balloons. and the strange thing is I’m not much of an outdoor person 😛

The 15 Bloggers who I called my Foodie Friends are:
1. Angie of Angie’s Recipes
2. Alisha@The Magic of Spice of The Arden Epicure
3. Alyssa of Mom De Cuisine
4. Babe_Kl of Babe In The City KL
5. Katherine Martinelli
6. Kristy of My Little Space
7. Little Corner of Mine
8. missyblurkit of 3bittersweetlemon
9. Nami of JustOneCookBook 
10. Naoko of Naoko’s Cooking
11. Ping of Ping’s Pickings
12. Slyvia of Peaches and Donuts
13. Sissi of With A Glass
14. Val of Food Expressed
15. Yueky of Desperate Housewife in Holland

Till then, have a Great Weekend!

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  1. Hi I just came across your blog for this recipe as I am trying to look for molokhia in kl.
    where can I find molokhia leaves fresh or dried in KL? I would like to try out the recipe

  2. Hi Shannon,

    It’s great that you are interested in Egyptian recipes, by the way, I’m an Egyptian who lived in Malaysia for 3 years and I love Malaysian food. Just one comment on your recipe: the molokhiya leaves have to be very finely minced, it’s a good idea if you use a food processor to get them to the right consistency. It makes all the difference in the quality of the soup/stew. It should be a slimy, green soup at the end, and the leaves should be indistinguishable. Also, the garlic sauce is much better when made with ghee instead of oil (but that depends on your taste). Otherwise, well done!

  3. Molokhia ( Jute leaves) is the same as saluyot in the Philippines. I am happy to find it here as the ones in the oriental stores are frozen and quite pricey, but not the same as the fresh ones. We cook it differently. Here is how we cook it: Saute crushed garlic, sliced small onion and chopped small tomato. Add diced squash, green beans, water and boil until almost tender. Season to taste with salt and black pepper. Add okra to make the soup thicker (optional), and we add fresh shrimps, not meat. Sometimes, we add dried baby shrimps. We eat it with steamed rice. Delicious. It slides right in.

  4. Wonderful recipe! I actually was preparing a post about molokhia because my egiptian co-worker bought me some so I could try it! His recipe is just a bit different 🙂 I’ll let you know when I post it!

  5. Great job I just cooked this a few weeks ago 🙂

  6. I would like to praise the creator of this blog for his work! Great posts, cute design and frequent updates! Keep up the good work!

  7. Hi Shannon, first of all, I’m very sorry for receiving this award so late! Finally I’m here. Congrats on the award, and it was fun to read about you. Thank you for being a good foodie friend. 🙂 I’m shocked by how tiny okra is and how humongous the pepper is! It’s so interesting to know each culture has something similar but size or look can be somewhat different. The stew looks good~~~!

    • No worries, it’s never too late and I know you must be swarmed with lots of work for your blog. I’m so blessed to know you and I get new inspiration every time I read your post. I want my blog to be like yours one day, there’s so much more to learn from you.

  8. Naoko & Kristy: No worries, and thanks for accepting the award. Lots to learn about blogging from both of you

  9. Hi Shanon, thanks so much for the award. I am truly appreciate it. Sorry for being a bit late. Oh boy, thanks for sharing those pictures. Gosh…that is really one gigantic chili.
    Hope you’re having a great week ahead dear.

  10. Hiya Shannon, sorry for getting back to you so late. I had some family matters to take care over the weekend. Thank you so much for the Award too. I have been Food Blogging for 3 years now and enjoy every minute of it. Keep on Cooking and Blogging.

  11. thank you Alisha, you deserve the award. your writing and photos are so brilliant!
    I like to make my own recipes, but sometimes my imagination got the better of me! 😛

  12. I am like you with new finds, I just love having a new ingredient to discover and play with 🙂 I do have a few cookbooks, most written by friends but I am terrible at following recipes so I make my own 😉 Interesting stew and although I do not eat meat I can see that the flavors work well together.
    Congratulations on your award, how exciting…and thank you so much for thinking of me 🙂 I have to catch up a bit here so wishing you a lovely weekend 🙂

  13. THANX for the award babe…

    and its really good that your blog and recipes are so easy to follow. its like watching a chef cook at the pace that i can follow in the kitchen step by step! thanx:D

  14. Congrats on your award. Great recipe.

  15. oohhh, what a surprise to see my blog in the list! thanks for passing on the award to me! 🙂 I just got the same award from MJ kitchen a few days back and you are on my list!! i just haven’t got down to posting it yet. 🙂

    btw, i had Molokhia at the egyptian restaurant and the blended it all up and was definitely more slimy than yours. I think i like your version better! have a great weekend!

  16. Thank you for the award! May I say that is really a gigantic chili!! I have yet to see one that is that big.

  17. Thank you so much for the award! I feel so blessed! Molokhia stew looks so yummy. Not sure if I could find any here in Holland. I cooked the giant chilli before. I stuffed them with fish paste like Yong Tau Foo but after steaming it the pepper was so soft and mashed. It was a failure. Looking forward to see how you cook it. Wow! Hot air balloon!! I have never been on one. It is really great knowing more about you!

    • Yueky dear, you deserve the award! I enjoy your blog, photos, drawings and the music.
      I’m still have no idea what to do with the giant chilli. Now you give me the idea to stuff it like Yong Tau Foo, but I will fry it instead of steaming!

  18. Such wonderful ingredients! And this stew looks to die for. Thank you so much for the award! I am so flattered 🙂 Love your blog!!

  19. Wow this sounds delicious, love the flavors! Headed over to check out those other blogs now! 🙂

  20. Shannon, thank you for calling me your Foodie Friend! I am honoured! And thank you so much for giving me the award!
    Your stew looks very exotic and appealing. I have never seen molokheya leaves, but I have it powdered at home (and have never used it of course!). The tiny okra and huge chili are unusual. The braided cheese reminds me a bit mozzarella. I love discovering new food products from different countries! Thank you for sharing these pictures!

  21. That sounds so interesting. Love that braided cheese.

  22. Awww … you’re sweet. Thank you soooo much for thinking of me and giving me this award. I have done this 7 facts thingy already way back in December last year (wow! this has gone around and around) and have passed it on as well.
    Those okras are so cute!!! and my goodness! the chilli pepper! I love how they braided the cheese. At first glance, I thought it was bread dough.
    That’s an interesting herb … looks rather like the hibiscus leaves. Stew looks good tho.

    • No worries, seems this award has being going round and round 🙂
      Yeah, oh my goodness chilli pepper! I’m still trying to figure out what to do with it!
      Thank you for the compliments. I love all type of stew

  23. First, thank you so much for the award! I love your seven facts. How funny that you recently got your first cookbook. I have a bunch, but I honestly rarely use them unless I’m stumpped for what to make. That stew looks really good. I’ll have to keep an eye out for molokhia. Congrats on the award, now I am off to check out some of the other blogs you awarded as well!

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