Molohiya (jute mallow leaf stew)

Molohiya, also known as molokhia, mulukhiyah, or jute mallow, is a vibrant green leafy vegetable. Pronounced 'moh-loh-hee-yah', its leaves are used in a variety of dishes in Middle Eastern, Mediterranean, and North African cuisines.

Cypriots use the dried leaves to make a hearty stew which shares the name of the vegetable. In villages, it’s a common summer evening activity to gather with friends and family to strip leaves from freshly picked plants while sharing gossip over Turkish coffee. Once stripped, the leaves are laid out on large cotton sheets on rooftops or spare rooms to dry, before storing in sacks (like the one below) for winter.

Molohiya leaves have a distinct earthy and slightly lemony smell and flavour - it’s hard to describe but there’s nothing quite like it. We use cuts of fatty lamb shouder and olive oil to add richness and to soften the dried leaves which can otherwise be tough. It is easiest to ask your butcher to prepare the lamb shoulder for you. Dried molohiya leaves are available in most Cypriot food stores.

The generous addition of garlic, onion and lemon juice add a fragrant and tangy finish that balance the flavours of the molohiya in the sauce. Chicken can be used instead of lamb, but you will need to add a bit more olive oil if you do as it is a drier meat. Serve simply with rice and bread on the side, along with some olives, fresh spring onions and yoghurt.

Serves 5 to 6 | Preparation time: 30 minutes | Cooking time: 2 hours and 15 minutes

Ingredients

​500g fatty lamb shoulder, cut into 5-10cm pieces (with the fat left on and bone removed)	​125ml olive oil
​160g dried molohiya leaves (available from Cypriot supermarkets)	​1 ½ tsp salt
​2 medium onions, chopped	​1 tsp ground black pepper
​8 garlic cloves, chopped	​½ tsp pul biber
​400g tinned chopped tomatoes	​1.25L hot water
​3 tbsp tomato paste	​5 tbsp sunflower oil, plus extra if needed for frying
​150ml lemon juice, or as desired	Warm water, to prepare the leaves

Hob heat settings

Method

Leaf preparation:

1. To prepare the molohiya, first sift through the leaves and discard any that are discoloured, along with any stalks still attached to the leaves. Then, add the leaves to a large bowl.

   
   

   

   
   

2. Fill the bowl to the top with warm (not hot) water. Let the leaves soak in the water for 10 minutes before draining.

   
   

3. Fill the bowl of leaves with warm water again before draining. Repeat twice more before pouring the leaves into a colander to strain fully for at least 15 minutes.

   
   

Meat preparation:

1. Remove the bones from the fatty lamb shoulder and cut roughly into 5-10cm pieces. You will need to leave the fat on as the oil from the meat adds flavour and makes the molohiya leaves tender.

   
   

   

   
   

Stew preparation:

1. While the molohiya is straining, place a large saucepan on a medium-high heat. Once hot, fry the lamb without oil for 5-10 minutes, or until lightly browned all over and partially cooked (the pieces should still be pink in the centre). Drain off the meat juices.

   
   

2. Return the saucepan to the heat and add the sunflower oil. Fry the lamb until it browns all over - about 5-10 minutes more, before removing and placing to one side. 

   
   

3. Add a little more sunflower oil to the same saucepan used for frying the meat, if needed, and fry the chopped onions and garlic over medium-high heat for 5–10 minutes, or until they soften slightly. Add the tinned chopped tomatoes, tomato paste, pul biber, ground black pepper and salt, and fry for 5 minutes more, breaking up the tomato pieces with the back of a spoon.

   
   

4. Add the hot water, lemon juice, fried lamb, olive oil and molohiya and boil while loosely covered for 10 minutes on a medium-high heat, or until it bubbles constantly. Lower to a medium heat and cook while loosely covered for 1 hour and 30 minutes, or until the molohiya is tender and the sauce has thickened slightly. Stir occasionally while cooking to ensure the molohiya cooks evenly. You can top up with more hot water if needed, but the aim is for the sauce to thicken.

   
   

5. Serve hot with fresh bread or rice on the side.