Molokhia

Molokhia (Egyptian Greens Soup)
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some
people believe it originated among Egyptians during the time of the
Pharaohs.

Molokhia is a mucilaginous, nutritious soup made from a type of greens,
known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute,
Corchorus olitorius), which is found throughout Egypt, the Levant, and
similar climes elsewhere. Dried or frozen molokhia greens may be obtained
from Middle Eastern or Asian grocery stores worldwide.

What you need

six cups chicken stock
one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or --
a similar amount of spinach; stems removed, cleaned, rinsed in cold water,
and patted dry (frozen molokhia is usually already cleaned and chopped)
one tablespoon tomato paste (optional)
one hot chile pepper, cleaned and chopped (optional)
one bay leaf (optional)
one small onion, finely chopped (optional)
black pepper, to taste
two tablespoons olive oil, butter, or any cooking oil
several cloves (or more) of garlic, minced
one teaspoon ground coriander
one teaspoon salt
one tablespoon fresh coriander leaves (also called cilantro) or fresh
parsley, finely chopped (optional)
juice of one lemon or a teaspoon vinegar (optional)
ground cayenne pepper or red pepper, to taste (optional)

What you do

Chop the molokhia leaves as finely as possible. This should leave them
bright green and slightly slimey. In Egypt, the perfect tool to finely chop
molokhia leaves is a makhrata -- a curved knife with two handles similar to
the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it
so much you'll be using it by the light of a half-moon!) Some Egyptian cooks
prefer to cut the molokhia leaves by rolling them into a tight bundle and
using a very sharp knife to shave them into thin slices.
Over high heat, bring the chicken stock to a near boil in a large pot. Add
the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf,
and onion (if desired), and black pepper, continuing to stir. Reduce heat
and simmer. The molokhia will simmer for about twenty minutes. (Allow an
extra ten if frozen molokhia is not completely thawed.)
After the chicken stock and molokhia have simmered for about ten minutes:
heat the oil (or butter) in a skillet. Using either the back of a spoon in a
bowl or a sharp knife on a cutting board, grind the garlic, ground
coriander, and the salt together into a paste. Fry the mixture in the oil
for two to four minutes, stirring constantly, until the garlic is slightly
browned.
After the garlic has been browned and the molokhia is nearly done (after it
has been simmering for about twenty minutes and has broken down to make a
thick soup), add the garlic mixture and the oil it was fried in to the
simmering molokhia. Stir well.
Add any of the remaining optional ingredients that you like. Continue
simmering and stirring occasionally for a few more minutes.
Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over
boiled Rice and sometimes with boiled chicken.

Molokhia is prized for its mucilaginous quality, a quality which spinach
lacks. If using spinach, the addition of a few tender okra pods, very finely
chopped, will serve to thicken the soup.

If using dried molokhia, rub the leaves between your hand to crumble them
into small pieces, moisten these with a few spoonfuls of water then proceed
with the recipe. Frozen Mulukhiya is sold already cleaned and chopped, ready
to use.

The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya)
and is used in many Egyptian dishes. Some cooks leave out the salt; others
add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be
added to the molokhia earlier.

A richer Molokhia Chicken soup can be obtained by boiling a pound of cut-up
chicken meat in the chicken stock before adding the molokhia leaves. Some
cooks add a bit of cardamom or cinnamon.

Written by MOkmok in that board

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Marsa Matrouh lies 290 km. West of Alexandria and 222 km. from Sallum. The
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Let's study some egyptian Arabic

Hayef = silly
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magnoon=mad
ahbal=stupid

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gameel/lateef=beautiful/nice
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Egyptians know how to impress!

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rare/second-hand books

If you want rare/second-hand books, this is the place to go:
The Soor El-Azbackaya zone is a little known bookseller area in Attaba near downtown Cairo. Almost all subjects in all languages can be found within the hundreds of ceiling-high stacks of books inside the small metal shacks run by various used booksellers. The site stretches over 200 meters of paved concrete right in the heart of the Attaba discount shopping area. Upon this concrete plateau are perhaps 90 or so metal kiosks each containing a unique and specialized collection of books, newspapers and magazines.


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Egyptian Cotton

It's very beautiful to see this cotton described to be Egyptian
The term Egyptian cotton is usually applied to the extra long staple cotton produced in Egypt and favored for the luxury and upmarket brands worldwide.


Siesta

It is very common here in Egypt, unlike in the West, if you phone someone in the middle of the afternoon, you will wake them up. It is well known that it is not a good time to visit people during this time for the same reason. Families will stay awake together until the early hours of the morning, and will think nothing of calling their friends at 1.00 or 2.00 am to have a chat.

Siesta
A siesta (IPA: [siˈɛstə], original Spanish pronunciation ['sjest̪a]) is a short nap taken in the early afternoon, often after the midday meal. Such a period of sleep is a common tradition in hot countries. The word siesta is Spanish, from the Latin HORA SEXTA - "the sixth hour" (counting from dawn, therefore noon, hence "midday rest").

The siesta is the traditional daily sleep of the Southern region of Alentejo, in Portugal, known as sesta. It was adopted also by the Spanish and, through European influence, by Latin American countries and the Philippines. Afternoon sleep is also a common habit in China, India, Italy ("riposo" in Italian), Greece, Malta, The Middle East and North Africa . In these countries, the heat can be unbearable in the early afternoon, making a midday break in the comfort of one's home ideal. However, in some countries where naps are taken, such as Northern Spain, Southern Argentina, and Chile, the climate is similar to that of Canada and Northern Europe. Besides the climate, in many countries with this habit it is common to have the largest meal of the day in the afternoon, in contrast with other countries where only a lighter lunch is taken. Thus, a siesta may also be a natural result of this large meal...

Biological need for naps

In recent years, studies have suggested a biological need for afternoon naps. The body is on a 24-hour body clock, which makes you wind down between 1 a.m. and 6 a.m. and again in the three hours directly after lunch. Researchers found that subjects of the studies felt that it was easiest to fall asleep at night and in the afternoon.[2]

In some individuals, postprandial dip, a brief drop in blood glucose levels caused by the body's normal insulin response to a heavy meal, may produce drowsiness after the meal that can encourage a nap.The behaviour is also common in tropical medical schools where students like to take a nap after the morning classes in the afternoon. It serves as a preparation for trans night study or simply called 'tranzi'.
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