Molokhia, Mushrooms & Rice
The first time I had molokhia was back in Geneva. I had just bought Palestine on a Plate and my best friend’s mum had talked about it so much, that I went on a quest to find the goods. Finding fresh molokhia (jute mallow) is actually impossible back home, BUT, the frozen version, especially chopped, is really easy to find in Arab/Levantine stores- I found mine at Lyzamir near Manor in Geneva. Once I moved to London, I was able to find it fresh at Green Valley!!
Now, I’ve had the Palestinian version; both recipes for fresh and frozen from Palestine on a Plate. The Syrian version; my best friend’s Teta’s recipe and the Egyptian version. All of them- delicious, and actually very different.
This recipe is a medley of all of the versions I’ve tasted. It’s MY ultimate plate of molokhia, which isn’t traditional by any means.
Starting with the most untraditional element: roasted crispy mushrooms. When I first made the dish, I substituted the chicken for mushrooms since my mum doesn’t eat meat. It works so well and adds a nice crisp to everything. As someone who rarely cooks meat at home, this is the perfect swap for me. If you’re not into that, serve yours with chicken.
The biggest difference between the Molokhia’s I had, lied in the texture of the ‘soup’. Egyptians love it thick - the thicker it is, the more viscous or slimy it can get. When I had the Syrian version, it was so fragrant and there was no slime. Teta walked me through the reason, and that was because she got her molokhia fresh, washed and dried it several times until the slime is gone. In the end, her version was made with dried molokhia, something I didn’t even know existed. She also added so much coriander in hers, which fooled me, because I was so adamant about hating coriander, she converted me, it was delicious.
Lastly, my favourite part of Joudie Kalla’s version from Palestine on a Plate: the shallot and green chilli dressing. It cuts through the richness that comes from the molokhia, and livens the whole dish up.
I didn’t grow up eating this dish, it’s not part of my culture, and it wasn’t until a couple of years ago that I even heard of jute mallow. But, the essence of it; brothy greens and rice is something I grew up with, which makes this dish feel so nostalgic and comforting to me. Hopefully, you’ll feel the same way.
Serves: 4-6
Ingredients
400g Oyster Mushrooms
8 Cloves of Garlic, peeled and minced
50g Coriander, minced (stalks and all)
250g Frozen Chopped Molokhia
1l Chicken or Vegetable Stock
For the Rice:
180g Long Grain Rice (Egyptian, Basmati…)
1 Shallot, peeled and finely diced
100g Cooked Puy Lentils
45g Orzo
260ml Water
For the Pickle:
2 Jalapeños, trimmed and minced
1 Small Shallot, peeled and finely diced
1 Lemon
40ml Red Wine Vinegar
Olive oil, Salt, Black Pepper
Method:
1. Preheat the oven to fan 200.
2. Tear the mushrooms into thin strips and place onto a baking tray. Drizzle with olive oil, season generously with salt and freshly cracked black pepper. Roast until golden, 20-25 minutes.
3. Meanwhile, wash the rice until the water runs clear. Place a saucepan onto medium-high heat with a drizzle of oil. Once hot, add the onion and orzo stir fry until both are golden brown, 5-6 minutes. Then, add the lentils, rice and water. Season with salt, then bring to a boil. Once boiling place a lid on, turn the heat down to low, and leave to gently simmer for 10 minutes. After 10 minutes, turn the heat off, keep the lid on and let steam for another 7-10 minutes (don’t remove the lid at all).
4. Meanwhile, add the jalapeño and shallot into a small bowl. Squeeze the juice of the lemon onto the mixture, then stir the vinegar through. Taste and season with salt, set aside.
5. In another saucepan on medium-high heat, add 40ml of olive oil. Once hot, cook the coriander and garlic until fragrant and dark green, 3-4 minutes. Pour the stock in, then add the frozen molokhia and cook until it has melted. Taste and season with salt and pepper. If you want the molokhia thicker, keep on cooking the mixture until it thickens even more.
6. Serve the rice between bowls, then pour the molokhia over. Finish with a drizzle of the pickle.