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Molokhia
Description
Molokhia is a savoury leaf which enhances Middle Eastern dishes with green, vegetative flavours. It has bitter, spinach-notes, and an okra-like slipperiness when cooked. Molokhia is the key ingredient in Egypt’s national soup dish, molokia, which cooks the leaves in stock with garlic and coriander. It can be eaten alone, or poured over rice. Also try adding the dried molokhia leaves to lamb stews and chicken broths.
Quick Comparison
| Settings | Molokhia remove | Olives et Al Egyptian Dukkah remove | Gum Mastic remove | Zaytoun Palestinian Za'atar 80g remove | Freeze-Dried Pomegranate Molasses Powder remove | Mymoune Rose Syrup remove |
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| Price | 4.69€ | 4.50€ | 4.38€ | 4.57€ | 18.13€ | 6.88€ |
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Molokhia is a savoury leaf which enhances Middle Eastern dishes with green, vegetative flavours. It has bitter, spinach-notes, and an okra-like slipperiness when cooked. Molokhia is the key ingredient in Egypt’s national soup dish, molokia, which cooks the leaves in stock with garlic and coriander. It can be eaten alone, or poured over rice. Also try adding the dried molokhia leaves to lamb stews and chicken broths.
| Olives et Al Egyptian dukkah is a nutty, savoury spice blend that livens up salads and roasted vegetables. In Egypt, it’s commonly served in a dish for people to dip olive oil-soaked bread into as a starter. Dukkah is a traditional Egyptian spice blend of roasted nuts and mixed spices. Almonds, hazelnuts, coriander and cumin are found in nearly every dukkah blend, but each family will have their own secret recipe. This recipe is inspired by a blend that the Olives et Al founders tasted while on a trip to Egypt. A sprinkle of Egyptian dukkah puts a new twist on hummus and plain yoghurt dips. Rub it into lamb or chicken before roasting, or scatter over roasted vegetables and potatoes. It’s also a great crunchy salad topper, or stir through cooked rice for an easy side dish. Ingredients: sesame seeds (36%), mixed spices (coriander, cumin) (29%), mixed nuts (almonds [12%], hazelnuts [12%]), salt, garlic, thyme, black pepper. Contains allergens: sesame, nuts. | Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals | Za'atar is aromatic blend of herbs and seeds famously used across the Middle East. Za'atar is traditionally eaten as a dip with olive oil and bread or used to season meat, fish or roasted vegetables. Try tossing sliced butternut squash with oil and za'atar, and roast for 40-60 minutes at 180 C. Serve with a spoon of creamy yoghurt. Zaytoun products are fairly traded and sourced from Palestinian farmers, and their za'atar is beautifully aromatic. Ingredients: za'atar-majorana syriaca (55%), sesame, sumac, sea salt, olive oil. This za'atar does not contain wheat and so is gluten free. | Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried powder! The caramel-coloured powder has a lustrous sheen, and dissolves on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses powder to reinvent the salad dressing – sprinkle over salads and starters instead of using the liquid molasses. The coarse powder or ‘grit’ has a slight crunch, which also adds a new textural element. You could even use the powder on sweet dishes – try sprinkling over a rich, dark chocolate torte for a surprising twist. Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place. | Mymouné’s Rose Syrup is much more than just a flavouring for desserts. Diluted in water with lots of ice and a squeeze of lemon or lime it makes a refreshing summer drink. For those special occasions, serve in a glass of champagne to add a delicate aroma. Or why not try it straight from the bottle – next time you have a fruit salad drizzle a little over the fruit for a taste of the Middle East. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: water, sugar, rose petals. |
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