What is Molokhia?
Molokhia is only one name of dozens of this leafy plant of the Corchorus species, which is commonly utilized in Egyptian and Middle Eastern cuisine. It is also known as mulukhiyah, molohiya, mloukhiya, and a number of other translations, depending on where in the world you happen to be using this beneficial vegetable! The historical usage and the bitter taste may be the reason that molokhia isn’t too common around the world, but the taste and consistency are not much different than okra or various other cruciferous vegetable leaves. When boiled, molokhia makes a kind of broth, making it a common ingredient in soups.

Molokhia originated in Egypt, but has since spread throughout the Mediterranean and Middle Eastern region, and is just beginning to appear in other parts of the world, particularly in exotic import stores. Interestingly enough, depending on the national cuisine you are sampling, you may find molokhia used in a variety of different ways, including as salads, soups, curries, garnishes, spices, or flavoring agents. However, its versatility isn’t the only reason for its popularity. There are more than 30 vitamins, minerals, and trace minerals in molokhia, as well as certain organic compounds that significantly contribute to human health.