Ever have one of THOSE days? *sighs* Yeah, me too.

I might be having one of them as I type this and by might, I mean I am.

Sometimes, instead of powering through it all, when life seems to be happening in stereo but with all the wrong songs, I turn to the comfort of my youth. One of those comforts being this classic Egyptian dish, dating back to my Ancient Homies called Mulukhiya.

What up Uncle Tut!

You can prepare this with any protein, or even leave it vegetarian but as you can guess, I make it with lamb. 

Mulukhiya or Jews Mallow leaves are rich in Iron, Calcium, & Vitamin C but aside from any health benefits or the radness that my Ancestors literally ate this dish, it just makes me feel good when I miss home.

I’ve written the recipe with easy frozen packs of Mulukhiya leaves and Taro, so if you go the fresh route consider the cooking down of the leaves in your measurements.

If you can’t find the leaves in your local store, hop on Google and locate an International Food Bazaar, or as I call it, The Arabic Store. They will absolutely have these ingredients for you.

But before you get to cooking, if I may bestow some sentimental thoughts with this recipe around the concept of Success.

Success is never taking anything for granted; one day all will be gone and what matters is what you already had not what you were chasing.

Trust your gut,
xoM

What You’ll Need

1 frozen bag or 2 cups cubed Taro Root
1 frozen bag or 6 cups fresh Jews Mallow (Mulukhiya)
2 lbs boiled Chicken, Beef or Lamb chunks
6 cups of the broth
1 medium sized yellow onion, sliced
1 cup chopped cilantro
½ cup ghee
¼ cup evoo
½ tbsp coriander
2 tsp salt
4 garlic cloves minced
1 lemon

What To Do

In a pot, add the taro root and broth and bring to a boil before reducing heat
While that goes down, in another pan melt the ghee over a medium heat
Add chopped cilantro, onions, salt, minced garlic, and coriander
Let this cook until it becomes aromatic (means it smells real good) and the garlic starts to turn golden
Add the meat chunks
Cook until the meat starts to brown
Add the Mulukhiya
Reduce heat to medium low, cover and let the flavors blend for 5 minutes
Then dump the party into the pot with the taro root and broth, simmer for another 10 minutes and add the EVOO
Serve over minced cauliflower or rice (if you eat rice) with a squeeze of lemon*

*We put lemon on everything, it’s almost silly that it is an instruction. If you’ve dug around this site and found my preserved meyer lemon recipe that would be a perfect compliment to this dish as well.

Enjoy!
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