Mulukhiyah

Mulukhiyah, molokheyya, molokhia or mulukhiyyah (Arabic: ملوخية‎ mulūkhiyyah) is 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, boiled slowly turned into a kind of soup or stew . The liquid is a thick, highly mucilaginous broth.

Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

Mulukhiyah  is originated from Ancient Egyp. As used in Egyptian cuisine, molokhiya (Egyptian Arabic pronunciation: [moloˈxejjæ]) is prepared by removing the central spine from the leaves, and then chopping the leaves finely with garlic and coriander. The dish generally includes some sort of meat; in Egypt this is usually poultry such as chicken, or rabbit, but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp in the soup, while Port Said is famous for using fish.

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