Molokhiya

Molokhiya
Stems with Leaves

[Jew's Mallow, Egyptian Spinach, Okra Leaves, T. Corchorus olitorius]

Fiber of mature molokhiya plants is known as Jute, but for use as food the plant is picked young and cooked as greens. As the most important green in Egyptian cooking it's available frozen in stores serving Middle Eastern communities and in season fresh in Southern California, sold as "Okra Leaf". In Egypt leaves are also dried (they are thin and dry quickly) and are crumbled into a powder for use.

The leaves are quite mucilaginous when cooked. Most Americans would consider them "slimy", but in the Middle East the effect is much liked.

Fresh molokhia is sometimes sold as "Okra Leaf" which it is not (okra leaves are broad with a fingered shape). The leaves are thin and wilt very quickly so buy them last and get them home and into the fridge immediately.

If they have become wilted you can refresh them by cutting the stem ends as for cut flowers, then float the entire stems in cold water for an hour or more. Just sticking the cut ends in water does no good at all.

To use, pick off the leaves and wash them. If you will be storing them for a while give them a good spin in your salad spinner, then wrap loosely and refrigerate. You can also use the tender ends of thick stalks (thin ones are fibrous). Bite into the left-over end and if it's fibrous you cut too far down.

Molokhia is most often chopped small or rolled and shaved into threads to bring out its mucilaginous qualities which are much desired in Middle Eastern cooking It is then added to soups a few minutes before serving. Whole leaves are use in Borani recipes.

Frozen molokhia is almost always already chopped fine. It is generally added to soup while still frozen and stirred a little until completely thawed and the soup is back to a simmer.