Molokheya.

Molokheya is the name of a plant found in the ancient Mediterranean languages such as Arabic and Greek. Cognates of the word include Ancient Greek μαλάχη (malákhē) or μολόχη (molókhē), Modern Greek μολόχα (molókha), modern Arabic: ملوخية (mulukhiyah) and Modern Hebrew: מלוחיה (malukhia).

A story about the name is claimed to be invented for a King (Malik) meal  - Molokia or (Kingly) named by a cook that made the meal for a king how like it so much that it was called Molukia. (unlikely true but sounds good)

 

Mulukhiyah are the leaves of Corchorus olitorius, commonly known in English as denje'c'jute, nalta jute, tossa jute, jute mallow or Jew's Mallow. It is used as a vegetable and is popular in Middle East, East African, West African and North African countries and is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied by lemon or lime.

 

Origins and history

 

While most scholars are of the opinion that mulukhiyah's origins lie in Ancient Egypt, there is evidence that India is the source of the related species Corchorus capsularis, which is also used for food as well as fiber.

 

Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661–680) the founder of the Umayyad Caliphate. On the 7th of Muharram in the year 395 AH (1005 AD) the Fatimid ruler of Egypt Al-Hakim bi Amr Allah (r. 996–1021) issued a decree, which prohibited his subjects from eating the mulukhiyah, which was thought to be an aphrodisiac and producing somnolence. However, his successor caliph al-Zahir (r. 1021–1035) permitted the eating of mulukhiya again. The Druze, who hold Al-Hakim in high regard and give him quasi-divine authority, continue to respect the ban, and do not eat Mulukhiyah of any kind to this day.

 

Culinary varieties.

 

Egyptian cuisine

 

Molokhiya was consumed in ancient Egyptian cuisine, where the name "molokhiya" is thought to have originated.

 

Many Egyptians consider molokhiya to be the national dish of Egypt, along with ful medames and kushari.

 

The Egyptian style of preparing molokhiya is distinctive, and is particularly different from the Levantine variant. The molokhiya leaves are picked off the stem, with tall stemmed branches. They are washed then placed on a large sheet (cloth material) to be left to completely dry for later use.

 

After drying, the leaves are chopped fine, often with a mezzaluna. The chopped leaves are then boiled in broth; if meat or seafood is being used, it is added at this point, and may be bone-in or boneless. Coriander and garlic are fried separately in ghee or oil to make the "ta'leyya" (تقلية, literally "a frying" or "fried thing"), and then added to the soup at the end while the ta'leyya is still sizzling.

The soup is served with white rice and/or with a side of Egyptian flatbread (ʿeish baladi). The dish is often accompanied with an assortment of pickled vegetables, known as mekhallel or torshi in Egypt. Tomato sauce, vinegar, and other condiments may also be present. Chopped onions in vinegar is a must.

 

In the Egyptian cuisine, the molokhia dish generally includes some sort of meat usually chicken or rabbit, but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt for shrimp in the soup, while Port Said is famous for using fish.

It is worth mentioning that no two families eat Mulukhia the same way, soup first or rice first, crumbled toasted bead or soft bread, tomato sauce first or vinegar/lemon first or both ? but always when all the family is present.

  

Levantine style Mulukhiya

 

The standard molokhia dish in the Levant is prepared by cooking meat of some sort in a separate pot by boiling. Later onions and garlic are cooked to a simmer and then water and chicken stock cubes are added to form a broth. After boiling, the cooked chicken or meat with the broth coriander and molokhia leaves are added and further cooked another 15 minutes. Also, in northern Lebanon, a dish called mloukhiye b zeit is made using fresh leaves and shoots of the Nalta jute plant, cooked in olive oil, onions, garlic, tomatoes and chili peppers; it is a popular summer side dish, especially in Miniyeh-Danniyeh and Akkar districts.

 

Bedouins have an old tradition of cooking a different version of the dish. A whole chicken is cut open, the intestines removed, and the innards stuffed with herbs, spices and raw rice then sewn shut with thick thread. The chicken is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat pita bread, the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice according to taste, while the chicken is eaten on a separate plate.

 

Tunisian mloukhiya stew with meat.

 

In Tunisia, the dish is generally prepared quite differently from the Egyptian method. The leaves, already separated from the stems, are dried then ground to produce a very fine powder and stored in jars or other tightly closed containers. In Tunisian cooking, mulukhya, or mloukhiya, takes 5 to 7 hours to prepare, which is often done to halfway in the evening and completed in the morning.

The powder is prepared with olive oil and some tomato paste into a sauce, not soup, and big chunks of beef are often added halfway through cooking. The dark green sauce simmers on low heat and is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hearty French or Italian bread. In certain regions where beef is not common, lamb is used but cooks for a much shorter time.

 

Kenyan cuisine

 

In Kenya, the dish is known as murere (Luhya), murenda, apoth (Luo), and several other native language names. It is a very popular vegetable dish among communities in the Western region (Vihiga, Kakamega, Busia, Trans Nzoia and Bungoma Counties) and in Nyanza region (Kisumu, Siaya, Homa Bay, Kisii, Migori and Nyamira Counties). Both regions are in the area around Lake Victoria. The jute leaves are separated from the stems, washed, and then boiled in lightly salted water with ligadi (a raw form of bicarbonate of soda), or munyu (traditional plant-based salt). The leaves are boiled with other leafy vegetables such as likuvi Vigna unguiculata (cowpea) leaves or mito (Chipilín) to reduce their sliminess and help soften the other vegetable leaves. In some cases, after boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. (There are several general ways to prepare the mutere and more ways in which it is served). Spices such as curry, pepper, masala, or coriander are optional. Mutere is served with ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken.

West African cuisines

 

The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. In Sierra Leone it is called kren-kre (krain krain or crain crain), and is eaten in a palm oil sauce served with rice or cassava fufu (a traditional food made from cassava), or else is steamed and mixed into rice just before eating a non-palm oil sauce. Among the Yorubas in south-west Nigeria, it is called ewedu and served with cooked yam flour (amala). In Liberia it is called palaver sauce, and is served with rice or fufu. In The Gambia it is referred to as kereng-kereng and is typically used to make supakanja (a dish mostly served on Saturdays and made with okra, red palm oil, fish and meat).

 

In Ghana, it is known as Ademe ewe or Ayoyo leaves and used to make accompanying soups for Banku (a corn cassavas dough dish) or cooked rice).

 

Cypriot cuisine

 

In Cyprus the dish is known as molohiya. It is popular among the Cypriots. The jute leaves are cultivated and grown in the spring, whereupon they are harvested and the leaves are separated from the stem and dried whole. They are cooked in a tomato-based broth with onions and garlic. Lamb on the bone or chicken with bone may also be added. For optimal results, lemon and potato are also used to help keep the consistency from becoming too mucilaginous or slimy. It is served with a broth consistency with sourdough bread.

 

Haitian cuisine

 

In Haiti, the leafy green dish is commonly known as lalo and is traditionally cooked with or without meat. When considering meat, Haitians utilize beef or pork shoulder. Seafood such as blue crabs, shrimp or snow crab legs are also options. It is traditionally served with white rice.

 

Nutrition

 

The leaves are rich in folate, beta-carotene, iron, calcium, vitamin C and more than 32 vitamins, minerals like Magnesium and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent vitamin E.

The Magnesium content is known to trigger the release of hormones that relax the body and calm nerves.

There is an article about Molokhia in my blog (February 2015) that relates to a poem written in 2014 by Mario Vicchi (Rome), alias Marius d'Alexandrie. Have a look...

Molokhia Poem

 

Amenhotep IV (Akhenaten)

Reign: 1350 - 1334 BC

(18) Dynasty of Egypt & Religious Revolution

Amenhotep IV changed his name to Akhenaten, meaning "the Servant of Aten" (a sun God) early in his reign. Whereas his father, Amenhotep III, had sought to reduce the increasing power of the priesthood, Akhenaton practically dismantled it. Akhenaten started his reign as most Egyptian kings. But fairly early in his reign he introduced a monotheistic worship of Aten, the Sun God. At first he attempted to place temples for next to temples for other gods. Eventually he closed all the other temples and took their revenues.

Akhenaten

 In the process of this religious revolution, Akhenaten placed himself as the intermediary between Aten and the people. This helped eliminate the need for the priesthood. As the only one with access to the god, Akhenaten established himself as a god-king and became the first king to be called Pharaoh.

New Capital at el-Amarna

In a move to further distance he created a new capital at Akhenaton now known as el-Amarna. This sacred city had never been occupied prior to Akhenaten's moving his capital nor did it outlast Akhenaton's reign. After Akhenaten's death the backlash forced his son, Tutankhamen to reverse the move to monotheism and return to the worship of many gods. During his reign it appears likely that only the nobles embraced the Aten cult but even much of that may have been just to stay in favor with the king. Even without their temples the common people apparently maintained their old worship practices.

 Changes in Art

This period of change during Akhenaten's reign has become known as "The Amarna Revolution" or "The Amarna Interlude". Besides the changes involving the king's position and title, the religious movements and the capital there was a new artistic style used as well. Bek, Akhenaten's "Chief Sculptor and Master" proclaims in a stele that the king told the artists to create "what they saw". This led to the development of a more realistic style in the official art that in many cases continued on after Akhenaten's time.

Akhenaton's Physiognomy

When the first portraits of Akhenaten and his wife Nefertiti was uncovered they were thought to represent two women because of Akhenaton's body style. Akhenaton's sculptures usually show him with an elongated neck, protruding belly and a lower body form more closely related to the way women were depicted. For a while it was thought that Akhenaton was actually a woman. Today there is a theory that Akhenaten may have developed a condition known as Frolich's Syndrome late in life. This tumor of the pituitary gland can result in body deformations very similar to Akhenaton's depiction.

10 FACTS ON ANCIENT EGYPT’S MONOTHEIST PHARAOH

#1 HIS FATHER IS KNOWN AS AMENHOTEP THE MAGNIFICENT.

Born Amenhotep, Akhenaten was the son of Amenhotep III and Tiye. Amenhotep III, also known as Amenhotep the Magnificent, was the ninth pharaoh of the Eighteenth dynasty of Ancient Egypt and had a long and prosperous reign. Tiye was Amenhotep III’s Great Royal Wife, the title given to the principal wife of the pharaoh. Their eldest son Crown Prince Thutmose died before Amenhotep III thus making Akhenaten next in line for the throne.

#2 HE RULED OVER ANCIENT EGYPT FOR SEVENTEEN YEARS.

Akhenaten ruled as Amenhotep IV for the first few years of his reign. Amenhotep IV was crowned in Thebes. The date of his succession to the throne is not known with certainty and varies between 1370 BC and 1358 BC. His reign lasted for seventeen years till his death in 1336 BC or 1334 BC. Amenhotep IV was pharaoh of the Eighteenth dynasty of Ancient Egypt.

#3 AMENHOTEP IV WAS THE HUSBAND OF THE FAMOUS NEFERTITI.

Amenhotep IV married Nefertiti at the beginning of his reign. From inscriptions it can be deduced that Nefertiti and Akhenaten had at least six daughters. Though Nefertiti was not his only wife, Akhenaten is shown openly displaying love for Nefertiti and their daughter in depictions. Most probably, the couple had a genuine romantic relationship. Nefertiti became an icon of feminine beauty after the rediscovery of her bust in 1912.

#4 AMENHOTEP IV INSTITUTED THE FIRST MONOTHEISTIC RELIGION IN HISTORY.

When Amenhotep IV came to the throne, many gods were worshipped in Egypt with Amun being the King of Gods. Initially he allowed worship of Egypt’s traditional deities but soon he took steps to establish sun god Aten as the supreme god of Egypt. By year 9 of his reign Akhenaten declared that Aten was not merely the supreme god, but the only god. This was a radical step and the first instance of monotheism in all history.

 #5 HE TOOK THE NAME AKHENATEN IN YEAR FIVE OF HIS REIGN.

In year 5 of his reign that Amenhotep IV disbanded priesthoods of all the other gods, rejected the primary god Amun as superstition and replaced the traditional image of falcon as the symbol of deity with the sun disk. To show his loyalty to Aten, he changed his name from Amenhotep, which meant ‘Amun is content’, to Akhenaten, meaning ‘Living Spirit of Aten’.

#6 AKHENATEN ORDERED THE ERADICATION OF ALL OF EGYPT’S TRADITIONAL GODS.

In year 9 of his reign, Akhenaten ordered the eradication of all of Egypt’s traditional gods. He ordered the defacing of Amun’s temples throughout Egypt and imposed a ban on images except the ones which referred to Aten. By these measures he tried to instil in people that Aten was the one true god. He also declared that he was the only intermediary between Aten and the people of Egypt thus eliminating the priests.

#7 HE IS THE FOUNDER OF THE CITY OF AMARNA.

In year 5 of his reign Akhenaten ordered the construction of his new capital which was named Akhetaten or ‘Horizon of Aten’. Akhenaten was dedicated to his new religion of worship to the Aten. The temples built there were roofless so that rays of the sun would fall on the worshipers. The site today is known as Amarna. It is one of the most important historical sites in Egypt and exploration of the city continues to this day.

#8 ART WAS REVOLUTIONIZED DURING THE REIGN OF AKHENATEN.

Akhenaten presided over one of the wealthiest period of ancient Egypt. Numerous structures were constructed during his reign, the most famous being the Temple of Amenhotep IV. Art was revolutionized during his reign with more realistic artistic portrayals. It was radical for its time as it focused on ordinary activities and domestic scenes. Also royal women became more prominent in portrayals of the period.

#9 AKHENATEN AND ATENISM WERE ERASED FROM RECORDS AFTER HIS DEATH.

After the death of Akhenaten, his monotheistic religion was discarded and traditional religious practices were gradually restored. He was referred to as the ‘heretic king’ and all traces to him and Atenism were erased. His name doesn’t appear in any of the king lists compiled by later Pharaohs and it was only after the discovery of the site of Amarna in the nineteenth century that the world came to know about Akhenaten

#10 AKHENATEN WAS THE FATHER OF KING TUT.

Tutankhamun

One of Akhenaten’s sons was Tutankhamun. Tutankhamun went on to become pharaoh and took the name Tutankhamun. He became famous when his nearly intact tomb was discovered in 1922 and is now popularly known as King Tut. Previously it was not certain that King Tut was the son of Akhenaten but DNA tests in 2010 established this fact. It is also now known that King Tut’s mother was a biological sister of Akhenaten and one of his wives.

AN INTERESTING THEORY

Since Akhenaten was the first monotheist, there is a theory that after his death his followers were forced to leave Egypt and were led by an Atenist priest who was the biblical Moses. That Akhenaten’s monotheism religion later went on to become Judaism cannot be definitely established. However there are several points that support this theory including the fact that three principal Judaic terms for God have a connection to Aten.

Information and Pictures from Internet