Kala Malukhia

Background of Kala Malukhia

Kala Malukhia, also known as "Molokhia" or "Jute Mallow," is a traditional Middle Eastern and North African dish with roots tracing back to ancient Egyptian cuisine. The dish is revered for its rich flavor and health benefits, notably in Egypt, Lebanon, and Palestine. The name "Malukhia" is derived from the word "Molk," meaning kingly or regal, indicating its esteemed status. Historically, it has been consumed as a nourishing soup, rich with spices and often paired with either chicken or lamb. This meal is not only hearty and comforting but also loaded with essential nutrients like vitamins A, C, and E, and minerals such as calcium and iron, found in abundance in the molokhia leaves.

Ingredients

• Molokhia leaves - 500g frozen or fresh
• Chicken - 1 whole or chicken thighs (around 1 kg)
• Onion - 1 large, diced
• Garlic - 6 cloves, minced
• Olive oil - 2 tablespoons
• Coriander - 1 tablespoon, ground
• Coriander seeds - 1 teaspoon, whole
• Lemon juice - From 2 lemons
• Salt - to taste
• Black pepper - to taste
• Chicken broth - 1.5 liters
• Bay leaf - 1-2 leaves
• Cardamom pods - 2-3, crushed
• Vermicelli or rice - Optional, for serving

Preparation

Before beginning the preparation, ensure all ingredients are thoroughly washed and ready to use. If using frozen molokhia leaves, allow them to thaw before cooking. Prepare the chicken by cleaning it properly under cold water, and pat it dry using paper towels.

Preparing the Chicken

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Add the crushed cardamom pods and bay leaf, cooking them gently to release their aromas.
4. Place the cleaned chicken into the pot, allowing it to brown on all sides.
5. Season with salt and black pepper.

Simmering the Broth

Add the chicken broth to the pot, making sure the chicken is fully submerged. Bring it to a gentle boil, and then reduce the heat to a simmer. Cover and let it cook for about 45 minutes. Use this cooking timer to track the time accurately.

Preparing the Molokhia

1. While the chicken is cooking, take a separate pan and heat a small amount of olive oil.
2. Add the minced garlic and sauté until golden brown.
3. Add the ground coriander and coriander seeds, sautéing until fragrant.
4. Mix in the molokhia leaves, stirring gently to combine.
5. Let it simmer for about 10 minutes, occasionally stirring to avoid sticking.

Finishing Touches

1. After the chicken has simmered for 45 minutes, remove the chicken pieces and set aside to cool before shredding the meat off the bones.
2. Add the prepared molokhia mixture to the simmering broth, stirring to combine the flavors.
3. Return the shredded chicken back to the pot.
4. Let the entire mixture simmer for another 10-15 minutes to ensure the molokhia is tender, and flavors meld.
5. Finish the dish by stirring in lemon juice for a refreshing tang.

Serving Kala Malukhia

Kala Malukhia is traditionally served with fluffy white rice or a bed of vermicelli. It's best enjoyed hot, ensuring that the molokhia and chicken are warming and aromatic. Garnish with fresh herbs if desired, and serve with additional lemon wedges on the side for those who prefer an extra citrusy punch. A side of crusty bread can also be served to soak up the delightful broth.

Conclusion

This regal dish, Kala Malukhia, is more than just a meal; it's a soulful experience steeped in rich history and tradition. Whether you're recreating an ancient Egyptian feast or simply craving a nutritious and heartwarming soup, Kala Malukhia offers splendid flavors and memories that linger well after the meal.