One of the dishes that is ALWAYS on our dinner table when we visit Egypt is mulukhiyah with roz. We're not talking about the frozen version. We're talking about the fresh version that's made from fresh mulukhiyah plant leaves.
Ok, I'll be honest. It's really hard to find fresh mulukhiyah in the U.S., and that's why it's difficult to make mulukhiyah with roz from scratch. You can find frozen minced mulukhiyah in most Middle Eastern grocery stores, which is what I've gotten in the habit of doing. Until now that we live in Abu Dhabi- molokhia is everywhere!
I previously made a post on how to make Egyptian molokhia with roasted chicken, and it goes into detail about making molokhia with roasted chicken using frozen molokhia.
This post goes into detail on how to make mulukhiyah with roz from fresh molokhia leaves using a food processor. Also, I've taken a shortcut with the rice by making it with my Instant Pot.
What is Mulukhiyah in English?
Mulukhiyah is also known as jute in English. It's served as a thick soup with rice (called "roz" in Arabic) and it's usually served with chicken or rabbit. Mulukhiyah with roz is a very common dish prepared at home across several different Arab countries. The Lebanese make molokhia slightly different from the Egyptians, as well as Palestinians.
You will see mulukhiyah spelled a lot of different ways around the web (and maybe this site as well), but it all means the same. Mulukhiyah, molokhia, mulukhia, mulukhiya, jute, and jew's mallow are all different words describing the same thing.
If you've never had mulukhiyah with roz before, it's quite the experience! Mulukhiyah is slimy and green, definitely not the most beautiful of dishes. However, it's absolutely delicious and a favorite dish amongst kids.
- Mulukhiyah: If you only have access to frozen molokhia only, follow the Egyptian molokhia recipe with roasted chicken. Fresh mulukhiyah looks like below before we take off the leaves.
- Chicken broth: I make my chicken broth fresh usually. My second best option is using frozen chicken broth (that I made from a previous meal). My last option is using a box of chicken broth.
- Garlic: I use about 1 whole head of garlic or about 14-16 garlic cloves. Make sure to use fresh garlic.
- Rice: I use Egyptian rice which is also known as Calrose rice, however any type of short to medium grain rice will work.
- Oil: The garlic will get fried in this recipe. I prefer butter or olive oil, but the choice is up to you.
- Seasonings: This recipe calls for ground cumin, ground coriander, salt, and pepper.
Tips for Making Mulukhiyah with Roz
- Homemade chicken broth: If you need to save some time, you can use pre-made chicken broth from a box however it will not taste as good as making homemade chicken broth. Also, you can substitute frozen chicken broth for fresh chicken broth if you have some on hand. The broth is the foundation of this recipe, so good broth equals good molokhia.
- Fresh mulukhiyah: Fresh mulukhiyah tastes better than frozen minced mulukhiyah!
- Thoroughly wash molokhia. Remove the leaves individually from the plant and then wash in a bowl of water. Drain and repeat once more.
- Mince mulukhiyah in a food processor: Traditionally, fresh mulukhiya is minced using a rocking knife. It takes more time than using a food processor. I do not recommend using a blender.
- Rice cooker or Instant Pot rice cook function: This is the best thing in the world! I don't know if it's a family curse, but I always struggle with making rice that doesn't stick to the bottom of the pan. Most of the time I'm cooking other things, so I will forget to check on it or not turn it down fast enough. Problem solved if using a rice cooker. I have the Instant Pot and it has a rice cook function. It's kind of nice to just set it and forget it. I highly recommend trying it if you have one!
Mulukhiya is not spinach, however, it is called Egyptian spinach or Jew's mallow.
Mulukhiya is a mix between Swiss chard and spinach with the slimy feel of okra. When making it into a soup, its flavor can change drastically based on the other ingredients you add to it.
Molokhia is mucilaginous having a viscous and gelatinous property. It's similar to the slimy feeling many people have when eating okra.