Le Chef

One of the best restaurant in town!
Perfect for lunch
Rue Gouraud, Gemmayzeh
Tel:+961 1 446 769

Houmous with fried meat

For Murat:Moulouhie with chicken and rice
For Me:Kibbe with rice served with a tahini sauce

Lonely Planet review

A Beirut institution that's a must for its low prices, charismatic head waiter, and great old-world atmosphere.

As the Rue Gouraud eating scene develops around it, this daytime 'workers' café' keeps faithfully dishing out

huge platefuls of cheap and cheerful Arabic food, with a menu that changes daily and has unusual

regional specials thrown in.

If they have it, don't miss the allegedly aphrodisiac moolookhiye (fragrant rice with chicken, lamb and mallow).

Vegetarians will also find themselves well catered for, with tasty spinach pâté, soups and melt-in-the-mouth aubergine stew, served with rice.


İt used to be my childhood nightmare

İ was spending some time in Cairo every summer to see my Grandmother.

İ really didin't like the Molokhia

When i saw it in Le Chef i thought Murat should try

it's like okra,it has this texture i hate

it's served with garlic.

here's the description i found on Wikipedia,the free encyclopedia

Wink at my childhood!

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 cuisine

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.

Many Egyptians consider Malukhiyah to be the national dish along with ful medames and kushari.


The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E.

No comments:

Post a Comment