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Mulukhiyah, molokhia, mulukhiyya, malukhiyah, nalita, or Jew’s mallow (Arabic: ملوخية) is the leaves of jute and relatedCorchorus species used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine.
Mulukhiyah is a rather bitter herb with a natural thickening agent.
It is the main ingredient of a popular Tunisian dish by the same name. Malukhiyah is prepared in various styles: the Tunisian style, where North African Mloukhia is a beef or lamb or rabbit stew with bay leaves, the name is from the green herb used, which produces a thick gravy that has a mucilaginous (somewhat "slimy") texture, similar to cooked okra.
Egyptian style wherein the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added to give it a characteristic aromatic taste, or the Levantinestyle where the leaves are used whole. "Malukhiyah Stew" is served with rice, but usually enjoyed with chicken. "Chicken and Mallow leaf stew" is a popular dish in Syria, rabbit is substituted for chicken in the Egyptian version of the dish.
Malukhiyah has been known as a popular food in Egypt since the time of the Pharaohs, and later spread to the Levant. The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. It is called Kren-Kre in Sierra Leone, and is eaten in a palm oil sauce served with rice or cassava fufu, or is steamed and mixed into rice just before eating a non-palm oil sauce.