Lost in a Pile of Malukhia Leaves!

While most of my garden had already been harvested, I had left a couple stragglers out there to "milk their worth", like some late tomatoes that had not yet ripened, sections of basil that I wanted to go to seed for next year's planting, and most importantly: malukhia! I had left about a 20 x 20 foot section of malukhia.

Last night we had our first freeze (that snuck up on me). That meant that today my son and I had to scurry to get all of it harvested onto a large bedsheet in a huge pile that is now sitting on my living room awaiting processing. It is now 2:14 am and it doesn't look like I have made a dent in the "de-leafing"process. (I dry some and cut some to freeze "green").

If you are not familiar with Malukhia, a native of Egypt (in my dialect, pronounced "imlukhia"), it is a plant that is actually related to the mint family and it is a mallow (also known under the name of "Jew's Mallow or by the common name of "Leaf Okra").

When cooked, it is slimey like Okra, but it is the leaves that are cooked (like spinach). As a matter of fact, spinach or other greens are sometimes mixed with it to vary the flavor or cut down on sliminess. (I happen to like the sliminess!) When left to mature, it actually develops long, skinny, okra-like growths at the crown.

Malukhia is also a relative to the marsh mallow. Yes, there is an actual plant called a Marsh Mallow. You guessed it! It grows in marshy areas. There is a lot of it growing wild in my area along the creeks, lakes and rivers. Initially the roots of these plants were harvested and boiled and sweetened to form the original "Marshmallow" that is used to put in S'mores and hot cocoa. Of course, synthetic nation that we are, they began to be produced for large market leaving out the most important element - THE MARSHMALLOW! (I opt to dig the real thing out and cook it the original way).

The leaves have a similar taste and consistency (Marsh Mallow and Malukhia). Cress and either mallow makes a nice taste combination.

Recent studies say it helps remove cholesterol from the body. Move over Crestor!

How do I Prepare Malukhia at MY House?

First, I get my pressure cooker ready, put some olive oil in it, saute onions, then brown some lamb or goat meat (you could use chicken). After it is brown, I cover it with sufficient water and add salt and pepper. Then I let the pressure cooker do its job for a sufficient amount of time (depending on how much meat) to let the meat fall off the bone.

In another pot, I melt some butter (or ghee) and saute the minced malukhia before adding broth from the meat in the pressure cooker, to a consistency that I like (sometimes I might add turnip greens, or spinach or swiss chard also minced, with it). Once it comes to a boil again, I turn it down to simmer for no more than 20 minutes. (note that this is the way for green [fresh or frozen] malukhia, as dried only needs about 5 minutes).

During that time, I take a heaping tablespoon of whole coriander seeds and crush with mortar and pestle (you could use a coffee grinder, but its not as good) and set aside. Then I crush about 8 cloves of garlic over some salt in the mortar and pestle. In a skillet I add a tablespoon of olive oil then saute the garlic for at least 3 minutes while stirring to prevent burning. To that mixture I then add the crushed coriander seeds and stir constantly for about 30 seconds to a minute (don't burn it!). Then I quickly pour about 1/4 cup of lemon juice into that skillet, stir it and add it immediately to the malukhia mixture.

I serve it with lemon wedges and a side of rice (I personally like to put the rice in a bowl and ladle the malukhia over it and squeeze some lemon over it). I sometimes just eat it with pita bread, tortilla or just a spoon as a soup.

Enjoy!