I decided to include Maloukhiya in my listing of traditional Ramadan recipes because in addition to having restorative powers, its history is steeped in Judeo-Islamic lore. Let me know what you think & check in tomorrow for photos and a recipe from the Bahrain Embassy Iftaar.
Photo by Michael Stewart Photography.
Recipe: From Nile Style: Egyptian Cuisine and Culture
Jew’s Mallow Soup Shorbat Maloukhiya 4 Servings Maloukhiya is a green leafy herb native to Egypt which is one of the traditional bitter herbs used in Egyptian Jewish Seder plates. In English, Maloukhiya is known as Jew’s Mallow, or Jew’s Corgette. Legend has it that when Muizz li Din Allah (the leader of the Fatimid dynasty) first arrived in Egypt from Tunisia he was very sick. The Egyptians prepared Maloukhiya for him and he was cured. Since that time, one of Egypt’s most ordinary plants gained royal status. The name "Maloukhiya" is actually a derivative of the word "Malook" which means "kings" or "royal". In 1021 AD, the caliph Al Hakim decided to ban Maloukiya from the lower classes so that there would never be a shortage. While he remains an unpopular ruler in Egyptian history, Maloukhiya still enjoys widespread popularity in Egypt. It is usually made into a soup and is served with rabbit or chicken and rice. The Nubians sometimes use it to stuff bread with. Outside of Egypt, Maloukhiya can be purchased frozen in Middle Eastern markets. Ingredients:
Preparation:
- Bring chicken stock to a boil in a medium saucepan.
- Add frozen maloukhiya, salt, and pepper.
- Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- In a small saucepan over medium heat, melt clarified butter.
- Add garlic and coriander and cook, uncovered, until garlic begins to turn color.
- Stir garlic mixture into maloukhiya soup, taste, and adjust salt and pepper, if necessary.
- Serve hot.
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