Mulukhiyah

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Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026

The story the reviews tell

Mulukhiyah is a leaf vegetable from the jute plant that transforms into something altogether different when heat meets the pot—a thick, mucilaginous broth with a bitter edge and a texture often compared to cooked okra. Born in Egypt centuries ago, it traveled across the Arab world and beyond, landing in kitchens from Lebanon to Sudan to Nigeria, where it's cooked down into soups, stews, or sautéed preparations, almost always anchored by chicken or its stock and finished with rice and citrus.

What makes this version distinct

Mulukhiyah (Arabic: ملوخيّة, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant whose leaves are used to prepare a traditional Egyptian and Arab dish. Originating in Egypt, the dish became popular across the Middle East and North Africa and is closely associated with the Arab world, Arab cuisine and the medieval Arab culinary tradition. It is made from the leaves of Corchorus olitorius, commonly known in English as jute, Jew's-mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant (Lebanon, Syria, Palestine, Israel, Jordan, and Cyprus), Sudan, Libya, Tunisia, Nigeria, and Algeria. It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautée

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