What is Molohia and how is it consumed in Cyprus?

The mysterious plant and dish that many asked about in the comments to our article on unusual Cypriot foods.

• The Dish Molohia
• Where It's Cooked and Consumed
• How Cypriots Cook Molohia
• Recipe
• Frequently Asked Questions about the Cuisine

Molohia: the Plant and the Dish

Molohia, also known as mulukhiyah, molohiya, melokhia or ewedu, is a dish made from the leaves of the Corchorus olitorius plant, widely known as jute. The leaves are used as a vegetable and are popular in many countries of the Eastern Mediterranean region, as well as in Asia and Africa — Egypt, the Levant (Syria, Lebanon, Palestine, and Jordan), Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is also found in places as far as the Philippines and Haiti.

Molohia has a bitter or slightly sour taste and, when cooked, forms a thick, mucilaginous broth similar in consistency to cooked okra.

Most researchers believe that mulukhiyah originates from Ancient Egypt. The word also has analogues in Ancient Greek and Hebrew.

The leaves of mulukhiyah are rich in folic acid, beta-carotene, iron, calcium, vitamin C, and contain more than three dozen vitamins, minerals, and trace elements. The plant has strong antioxidant properties due to its high vitamin E content.

• Interesting fact: In the early 11th century, the Egyptian ruler Al-Hakim bi-Amr Allah banned the consumption of mulukhiyah, believing it had aphrodisiac properties.

Where It's Cooked and Consumed

Molohia is consumed in various forms in Egypt, the Levant (Syria, Lebanon, Palestine, and Jordan), Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is also found in the Philippines and Haiti.

Egyptian Cuisine

In Egypt, mulukhiyah is made from finely chopped leaves sautéed with garlic and coriander. The dish usually includes meat — most often chicken or rabbit, but lamb or seafood is also used, especially in the coastal cities of Alexandria and Port Said. It is served with white rice or Egyptian bread, often accompanied by pickled vegetables.

Levantine Cuisine

In the Levant, mulukhiyah is prepared as a soup with meat, garlic, and coriander. In northern Lebanon, there is a version called mloukhiye b zeit, where fresh leaves are cooked with olive oil, onions, garlic, tomatoes, and chili peppers.

Tunisian Cuisine

In Tunisia, mulukhiyah leaves are dried and ground into powder, which is then cooked with olive oil and tomato paste to a sauce-like consistency. Pieces of beef or lamb are added and the dish is served with bread.

Kenyan Cuisine

In Kenya, mulukhiyah is known by different names depending on the region and ethnic group. The leaves are boiled with other green vegetables and served with ugali — a traditional cornmeal dish.

West Africa

In Nigeria, mulukhiyah is called ewedu and is served with amala (a dish made from yam flour). In Liberia, it is known as palaver sauce and is served with rice or fufu. In Gambia, the dish is called kereng-kereng and is used to prepare supakanja.

Haitian Cuisine

In Haiti, the dish made from mulukhiyah leaves is called Lalo and is traditionally prepared with beef, pork, or seafood such as crabs or shrimp, and served with white rice.

How Cypriots Prepare Molohia

In Cyprus, mulukhia is pronounced and written as molohia (molohiya), and it is popular among both Greek and Turkish Cypriots.

The leaves are dried and then prepared in a tomato broth with onions, garlic, lemon, and potatoes, adding lamb or chicken.

There is also a variation in which the leaves are soaked, washed, thoroughly squeezed, and cooked until ready, then the water is drained, but not completely. The meat or minced meat is cooked separately, with the mandatory addition of garlic and onion, and then they are combined.

Recipe for the Dish

Ingredients

• 800 g of chopped lamb meat (or another meat to taste)
• 200 g of dried molohia
• 2 medium onions, diced
• 6-7 fresh tomatoes, chopped
• 1 tbsp of tomato paste
• 3 cloves of roughly chopped garlic
• Juice of 1 lemon
• 1 tsp of salt
• 2 liters of boiled water or broth
• 2 vegetable broth cubes, if fresh broth is not used
• 2 tbsp of olive oil, plus more for frying

Preparation

1. Before cooking, the molohia needs to be washed. Rinse it 3 times in cold water. Squeeze out any excess water and set aside.
2. Fry the meat in 1 tbsp of olive oil until lightly browned, then add the onion and cook until softened. If you're not using meat, just fry the onion and continue with the recipe.
3. Add the tomato paste and chopped tomatoes, and stir well.
4. Add 2 liters of water (if you're using fresh broth, add 1 liter of broth to 1 liter of water) and add more if necessary. Bring to a boil (and add the broth cubes if you're using cubes instead of fresh broth). Cook for about 15 minutes.
5. Now add the washed and drained molohia. Bring it to a boil, then reduce the heat and allow it to simmer. Make sure there is enough water at this point; the molohia should remain liquid, and the leaves should be soft and separated from each other.
6. After about half an hour, when the molohia softens, add the crushed garlic, lemon juice, and salt. Stir well and let it cook for about two hours or longer until the molohia leaves become soft. Keep checking the molohia to ensure the water hasn’t evaporated.
7. Once the molohia is cooked, add 2 tbsp of olive oil and stir. Let the molohia rest for 15 minutes before serving. Serve it with regular rice or plenty of Cypriot bread to soak up the leftover juice.

Frequently Asked Questions about North Cypriot Cuisine

What other herb-based dish is there?

Perhaps the closest is ısırgan otu, or common stinging nettle. It is boiled and eaten with eggs, olive oil, lemon, and salt. After boiling, the nettles can be used in a salad and served with toasted pine nuts, chopped tomatoes, fried onions, and fresh Turkish yogurt.

What cheeses are there in Northern Cyprus?

The most famous is halloumi, the true symbol of the island. There are also other cheeses, such as nor, a fresh cheese made from soft whey that forms during the production of some other cheeses, particularly halloumi. Feta and Turkish white cheese beyaz peynir are also very popular.

Is molohia suitable for vegetarians?

The recipe above can be made without using meat, and you can replace the broth with water, making the dish free of animal products.

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