Do you know about this super food? This dish is a classic favorite for Egyptians and is prepared in its uniquely flavored broth and usually served over rice, or with pita bread. Its savory, garlicky flavor is an instant hit and its slipper texture makes it perfect for use in soup and sauces. This dish is outstanding in flavor, and less known for how incredibly nutritious it is, and most importantly very easy to prepare! Mulokhia leaves are incredibly nutrient dense leafy greens full of  phytonutrients that support heart health, immunity, bone health, and anti-inflammation, which may be why this dish used to only be served to the royals and Pharaohs of Egypt.  These super greens are said to have more beta carotene and calcium than spinach, kale, and broccoli, and are also rich in Vitamins A, C, E, K as well as selenium and iron. If only Popeye knew about these leaves!

Mulokhia is not commonly grown or sold in the US, but it is easy to find in the frozen aisle of any Middle Eastern market, as it is a staple. The frozen leaves tastes just as great and as fresh, and they are a lot easier than all the work of picking and mincing. There are two kinds of mulokhia in the frozen aisle, and for this Egyptian version you must use the minced leaves, not the whole. 

Mulokhia is one of the first greens I have introduced to both of my babies, and they absolutely LOVED it. It is perfect for babies starting solids because it is minced and served as an easy to swallow soup. Needless to say, it is a favorite in my household and I am glad it is so easy to prepare.  Egyptians always use the minced mulokhia leaves to prepare this recipe, and visions of my grandmother chopping the fresh leaves with an old fashioned mezzaluna blade is a great memory that makes this dish the ultimate nostalgic comfort food. 

To start, you need a good chicken broth. Insert here your preferred source, but I always love making my own broth with a whole chicken or a few chicken legs and later enjoying the freshly cooked, then roasted chicken along with my mulokhia. Simply boil a whole chicken or a few bone-in legs with an onion, cardamom, bay leaves, salt and pepper for 30-60 minutes. You could also enjoy this as a vegan dish however, by using a vegetable broth, which will work just as perfectly.

The savored and distinct flavor and scent of mulokhia is achieved when you make the “taqliyya” (which means fried mixture in Arabic). In Egypt, you will often find this scent wafting from homes as you pass them by as this is a favorite traditional dinner served weekly. Simply sauté about 10 beautiful cloves of crushed garlic in olive oil with 2 tablespoons of ground coriander seed. The smell in your kitchen will lure every one in, but no worries you are almost done! Once you stir this garlic-coriander mixture into the broth, place the frozen mulokhia block into the broth and stir it every so often until it has melted. It is important to not over-boil this soup, as the leaves may end up sinking and separating from the broth and you will not have the homogenous consistency that is desired. 

I like to pan fry or oven roast the chicken I used to make the broth by rubbing it with garlic, salt, and pepper, then searing it in lemon and onions. Yummy!

Serve the mulokhia with rice or pita, and you may eat with roasted chicken on the side. Sometimes, when I wish to take a healthier route than white rice, I use quinoa as a side. Bil hana wil Shifa! (With health and healing!)

Literally, maqlooba means upside down or flipped over. That is exactly what this dish is- a pot full of deliciousness, flipped over onto a plate for serving. The first time I had this was at my friend’s house for dinner, and yes she is Palestinian. Maqlooba is traditionally a Palestinian dish, although it is commonly cooked in Syria, Jordan, Lebanon and all over the Middle East with some variations. Generally, maqlooba is a one pot stop of all things delicious: a combination of spiced rice, layered with chicken or lamb-or chickpeas for my plant based version- and a variety of fried vegetables that include cauliflower, eggplant, tomatoes, carrots, potatoes, and of course, garlic! 

This dish is unbelievably delicious, and worth every effort to assemble. This is not a difficult recipe, but it does take a few steps. 

I stuck to the classic recipe and tips given to me by my trusted sources, and combined fresh spices to make my favorite mix of flavor. I did cut down on frying for personal preference, but frying is a traditional part of maqlooba. My family cut out the meat to include this meal in our regular rotation of plant-based dinners because it is so flavorful and full of vegetables. Hopefully my modifications won’t be offensive to the traditional Palestinian kitchen! I highly recommend you try this recipe as it is so memorable and comforting. The first few times I have tried this dish, it has left such an impression on me that I NEEDED to develop my own recipe!

Helpful tips

1. First, I would say that frying is the traditional method and there is nothing wrong with frying. I simply don’t like to fry in my home for several reasons; splattering oil and fear being amongst a few. I find that I get wonderfully incredible results, with golden crispy veggies by roasting in a sheet pan. So I am 100% okay recommending this method.
2. It is essential to soak the rice. It will cook faster, and be less starchy. This will make for a nice fluffy rice grain that is not overly mushy because you had to add more water to cook it through. Add 1 cup more liquid than cups of rice. If you have soaked the rice, this amount of liquid will yield perfect rice that is not mushy. 
3. Use basmati as first choice, or long grain rice.
4. Salt the eggplant. People freak out about this step, but it literally takes 10 extra seconds to do. You’ll be amazed how much water comes up. Blotting away this water removes the supposed bitter juices (I guess I should taste those droplets to confirm), but more importantly it aids the eggplant in cooking to a crispy exterior and tender flesh. It loses that spongy texture that causes people to mislabel eggplant as an undesirable vegetable.
5. Combine your own fresh spices. I am BIG on using quality ingredients from a reliable source. So I prefer to use my own combination. If you like it more earthy, add more cinnamon and allspice. If you want more warmth, add more cardamom or ginger. It’s great to be able to purchase a spice labeled “maqlooba mix” but I often find some things in there that I don’t want, like MSG or too much salt. 
6. Use a good pot that gives you even cooking. I rely heavily (pun intended 😉 ) on my Staub cast iron pot for perfect rice. This pot is my choice for many reasons, but especially for rice because of the awesome lid designed to master the collection of condensation. Seriously, if you are a rice guru you know all about the towels, the domed lids, the Persian rice lid bonnets, etc. I found that this pot solves all problems when it comes to rice. 

Vegetables: Roasted or Fried?

First of all, I fry the sliced potatoes in the pot to be arranged around the base. The sizzle and get some color before I arrange everything else on top of them. There is no need to fry them separately. The potatoes won’t be fried on the top side that is covered with the rice mixture. They will absorb all the juicy flavors of the rice mixture and also keep the rice from sticking to the bottom of the pot. Instead of frying everything else, I roast them in the oven with a generous amount of sunflower oil in a sheet pan. The eggplant can absorb quite a bit of oil, simply because they are like sponges, so it is important to use the salt method to prevent them from being so spongy. I dislike an oily rice, so I love this variation of roasting the vegetables and then adding them to my pot of rice. I simply roast the cauliflower and eggplants on a sheet pan at 475 degrees for about 25 minutes.

Carrots can dry out in the oven, so I lightly fry them in the pan I mix the onions and rice in. First I fry the carrots with garlic slices, then remove them. I sauté the tomatoes, onions, and garlic together in that same oil before I stir in the rice with spices.  I love the flavor tomatoes impart to this dish so I use them diced, in a paste, and sliced fresh arranged on the base of the pot.  😉

A Vegan Option

This recipe is perfect for a vegan and plant based dinner option. It is also a whole lot faster to prepare without meat. It is definitely a filling dish without any meat, and we also add in some chickpeas sometimes for some extra protein. It’s so delicious and definitely a must in your dinner rotation.