Mulukhiyah

Jute-leaf dish from Egypt MulukhiyahEgyptian molokhiyaAlternative namesMulukhiyya, molokhiyyah, molokhiyya, melokhiyya, molohiya; ewédú; saluyot; laloTypeSoupCourseSide dishPlace of originAncient EgyptRegion or stateArab worldAssociated cuisineArab cuisineNigerian cuisineMain ingredientsJute; beef or chicken stock Media: Mulukhiyah Part of a series onArab cuisine Regional cuisines Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Mizrahi Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian Ingredients Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut Breads Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khubz tannur Lahoh Malooga Markook Mulawah M'semen Pita Beverages Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibis