Stews
Molokhia
ملوخية
Lebanon
Jute mallow leaves cooked into a green stew with chicken or lamb, served over rice with vinegar, onion and toasted bread.
Original eatfuls sticker artwork
What it is
A closer look at Molokhia.
Jute mallow leaves cooked into a green stew with chicken or lamb, served over rice with vinegar, onion and toasted bread.
What to look for
Know it when you find it.
Egyptian cooks chop or purée the jute leaves and finish them with sizzling garlic and coriander; elsewhere the leaves may stay whole, so look for the regional texture and serve it over rice.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Molokhia.
Lebanon
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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Antigua and Barbuda
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Rwanda
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Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.