The ubiquity of molokhia — an irresistible dish of braised greens served over rice that hails from Egypt and has taken root in the cuisines of Lebanon, Morocco, Syria, Israel and across North Africa — ...

Molokhia, a leafy green vegetable, is a staple in many African cuisines. Known for its rich flavor and nutritional benefits, ...

Molokhia gets its name from a dark leafy green of the same name. Also known as Jew's mallow, it develops an okra-like viscosity when cooked and is an acquired taste for some. In Lebanon, writer Salma ...

Back when my grandmother first made me molokhia in her kitchen in Lebanon, “I wanted no part of it,” said Salma Abdelnour in Food & Wine. It was “an adult-looking dish,” to put my assessment of it ...

Warm, green and slimy in texture, molokhia is a leap of faith for those tasting it for the first time in a soup or stew, but its popularity across the Middle East suggests it's a dish that rewards ...

Dubbed the "food of kings", the unassuming green gloop called molokhia was once outlawed in Egypt because of its alleged aphrodisiac effect. "It's easy to swallow, so Egyptian mothers feed their ...

Find out how to cook the molokhia shown in Amos Roberts' story, Refugee Roulette. Syrian Muhammad Ismail prepares it as his mum guides him through the traditional recipe on the phone. Molokhia is the ...

Nylah Iqbal Muhammad is a James Beard Award-nominated food and travel journalist with work focusing on hunting, food sovereignty, and Black and North American Indigenous foodways. Between anxiety ...