MoloKhea
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MoloKhia:
Molokhia: (Latin: Corchorus olitorius) is a genus of flowering plants that includes from 40 to 100 species. Its stems vary in length and are grown for its leaves, which are used to make the molokhia dish. It has small yellow flowers that produce a number of seeds. Molokhia is one of the dishes that specializes in more than one country, including Egypt, Sudan, the Levant, Tunisia, Algeria and Morocco. But molokhia is one of the ancient Egyptian dishes, and it moved to the Arab countries, successively.
Molokhia is a popular Arabic dish that dates back thousands of years. It is one of the most famous dishes on Arab tables. It was first known in ancient Egypt, and is still famous until now and is famous in Sudan, the Levant Syria, Palestine, Jordan and Lebanon, and North Africa in Tunisia, Morocco, Algeria and the countries of the Arabian Gulf. It depends on the mallow plant, one of the species of leafy and flowering plants. They are grown all year round, and the best time for this is in the summer season. The method of preparing molokhia differs from one country to another in terms of additives and the type of spice used. Studies have indicated that molokhia does not lose its health benefits after cooking, and remains rich in vitamins A and B, in addition to iron, calcium, phosphorous, sodium, potassium and manganese. It is prepared using fresh, and sometimes dried, mallow leaves.
History:
Historical references indicate that the food of molokhia dates back to the cuisine of ancient Egypt, where the Egyptians initially believed that it was a poisonous plant, and when the (Hiscus) occupied Egypt, they forced the Egyptians to eat it. The Egyptians liked it and learned its benefits. And from it I moved to other Arab countries through conquests and trips.
Names:
French name: (French: corète potagere)
English name: Jew's mallow
Scientific name: (Latin: Corchorus olitorius)
References[edit]
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