Molokhia Powder

Delivered in a resealable pouch 

Non-GMO - No ionization - No nanomaterials -

Uses in Cooking:

The name of this green powder also gives its name to the meat dish made with it.

The taste of molokheya lies between spinach and sorrel. In the traditional recipe, a lot of garlic or onion, olive oil, and coriander are always added. The dish is made with beef, chicken, rabbit, or lamb, served traditionally with rice. If using beef, the dish needs to simmer for several hours. In the past, the poorest families would only consume the molokheya with rice, without meat.

Molokheya is used in Egyptian, Tunisian, Armenian, Lebanese, Syrian cuisines, and even in Japan, where it is called shimatsumaso.

It can also be used to make green pasta!

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Who am I?

Origin: Egypt

Scientific name: Corchorus olitorius

Molokheya consists of the dried and ground leaves of wild spinach or jute mallow, a plant from the Tiliaceae family.

Originally from India, it is cultivated in Southern Europe and Egypt as a textile plant for making jute fabric from the stems, and as a food for its iron, calcium, and vitamin C-rich leaves, which are consumed as vegetables or, as here, dehydrated and powdered.

A Little History:

In Egypt, consuming a dish of molokheya on the first day of the Muslim calendar is believed to bring prosperity for the year!

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