Enjoy the Holidays with Authentic Egyptian Mulukhiyah and Other Delights

It looks a bit “goupy”, but Mulukhiyah soup, made from jute leaves, was prized by Egyptian Pharaohs

With the Jewish High Holy Days almost upon us, and the Muslim post Ramadan festival of Eid Ul Fitr now here, what better way to enjoy them both than to delight in eating some classic Egyptian food delicacies, some of which have been popular since the time of the Pharaohs.

One of the most popular is a vegetable and meat soup known as mulukhiyah; a dish so popular that many Egyptians consider it to be one of their country’s national dishes. Mulukhiyah is made from the leaves of a leafy plant that bears the same name and is usually found only in parts of the Middle East. Not available in most supermarkets or even in many open air markets, molucheya leaves have to be sought after, and then prepared while the leaves are still fresh.

One of the best recipes I know comes from my own mother-in-law, who is originally from Alexandria and spent many years living in Cairo. The preparation of molucheya soup is a cherished family tradition that is lovingly passed down from mother to daughter.

To prepare mulukhiyah soup:

1.   Grind about 1/2 kg of molucheya leaves in either a food processor or hand grinder until the leaves almost resemble a green paste.

2.   Fry 4 or 5 large garlic “teeth” in olive oil, and add about a tablespoon of  chopped coriander, known to locals as “cusbara”.

3.  Have either a meat or chicken stock ready to use to mix the molucheya paste and other ingredients in.

4.  Add the beef or chicken soup stock with the other ingredients and add pieces of either boiled meat or chicken, and cook all the ingredients together in a pot on a low fire for 10 – 15 minutes. You can add other spices like black pepper, cumin, and salt to taste.

Mulukhiyah soup is best served hot with a lot of rice added. It takes a bit getting used to, but once you do, it’s easy to understand why this ancient dish was once a favorite of the Pharaohs. Vegetarians can make their own version of this soup, substituting vegetable soup for beef or chicken stock.

Mulukhiyah, molokhia, mulukhiyya, malukhiyah, nalita, or Jew’s mallow (Arabic: ملوخية‎) is the leaves of jute and related Corchorusspecies used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine.

Balahat Fish Fingers

Balahat, made from Nile perch and other ingredients, is also an ancient and classical dish that is a welcome appetizer prior to the main meal. To prepare these spicy “fish fingers,” buy a kilogram of frozen fish and grind it prior to cooking (into finger size fish sticks or patties). Add the following ingredients to the ground fish:

1.   2 or 3 wet  bread slices, salt, a dash of lemon juice, cumin to taste.

2.   2 raw eggs and 1/2 cup  breadcrumbs and mix all ingredients together to make patties or sticks.

3.   Fry the sticks slowly in oil until done (do not overcook).

To prepare the special tomato sauce, mix oil, cumin, tomato sauce, salt, a lot of paprika (sweet or hot according to your taste), a bit of water, and lemon juice. Mix the fried fish sticks in the sauce, and then simmer on a low fire until the sauce is bubbly.

4.  Cool in your refrigerator for several hours or even overnight before serving.

Savta’s Basbusa

Basbusa is a desert dish made from semolina and sugar syrup and is often served with thick Turkish coffee after a meal.

Among connoisseurs of Egyptian food delicacies, there are only two types of  basbusa in this world: Basbusa al Masara (Egyptian basbusa) and Basbusa Shel Savtush (Grandma’s Basbusa) that is lovingly made by Savta or Grandma herself.

To make this delightful desert dish start with:

1.   1/2 kg or 3 cups of cooked semolina

2.    Add 1 cup of sugar, 50 grm. coconut flakes (1/2 cup), 1 cup of milk (soy milk can be used for parve dishes), 1 tablespoon of flour, and 1 sachet of  baking powder. As the syrup is the most important part of this dish, take special note of these ingredients:

*  1 1/4 cups of sugar, 1 1/4 cups of milk melted together on a low fire.

*  Add “about” 100 gram of salt-free margarine or butter and melt together with the sugar mixture.

*  When blended, pour the syrup mixture over the basbusa and let it sit, covered, for an hour or two to cool.

Only one word of caution here: Basbusa Shel Savtush is very habit forming as well as fattening.

There are many more delicious Egyptian food recipes, but these three are a good introduction to festive Egyptian cooking. Happy Holidays!

Photos via Tapuz.co.il

More Middle Eastern food ideas:

Za’tar Pesto Recipe  from Israel’s Premiere Slow Food Chef

Silky White Malabi, Middle Eastern Milk Pudding

Taking on the Middle East: Baba Ganoush Classic Eggplant Recipe