Comments on: Saudi Cooking – How About Molokhiyah?

By: American Bedu

American Bedu — Sun, 25 Oct 2009 16:49:18 +0000

Hi Joe and thank you for your comment. I have made mousaka at times simply with eggplant and potatos without beef. I also like slicing eggplant lengthwise in thin slices (maybe 1/2 inch). I will then spread some olive oil atop and after that pasta sauce, very small pieces of diced onions, green peppers, mushrooms, cover with grated fresh parmesan cheese and broil in the oven. It’s my own version of an “eggplant” pizza.

By: Joe Carson

Joe Carson — Sun, 25 Oct 2009 02:05:53 +0000

Do you have a recipe that uses eggplant as a substitute for beef? I have found that my family cannot tell the difference, so whenever a meal calls for beef I substitute eggplant for it. Much healthier, and they have yet to catch on. Sneaky, eh? Oh well, what they don’t know won’t hurt them. Thanks for this great site, I’ll bookmark it and come back regularly. Bon appetit!

By: American Bedu

American Bedu — Sat, 24 Oct 2009 01:37:32 +0000

I like the idea of blending up molokhiyah. I can see blending it and adding some additional veggies like chopped red bell peppers, some garlic, some green onions, garlic and making a tasty molokhiyah dip!

John’s mention of rabbit reminds me of how pigeon and quail are considered delicacies in Saudi Arabia. Again, Mama Moudy is the Queen of those recipes!

By: John Burgess

John Burgess — Fri, 23 Oct 2009 22:23:02 +0000

The texture of foods is extremely important to me and Molokhiya just doesn’t make it past the cut. The sliminess outdoes okra by a country mile.

The Syrians have a way of preparing it that I rather like, though. They saute it, adding no water whatsoever. That stops the slime from developing and it leaves the pleasant flavor of the molokhiya to shine through.

In Egypt, I was always being offered molokhiya with rabbit. It seemed such a waste of good rabbit…

By: Little P

Little P — Fri, 23 Oct 2009 20:19:23 +0000

Yummy!!! We make it a bit more simple, but one thing I do like about how we make it (by ‘we’ I pretty much mean my husband!) is that we blend it before serving. I really find the texture much better after doing that! The other main difference is that we use more garlic- yummy!

Great post – I love to see how people make this. I have some in the freezer; I may try your recipe tonight!

By: American Bedu

American Bedu — Thu, 22 Oct 2009 19:45:50 +0000

glad to hear that Jerry. My son actually enjoys cooking and finds it to be relaxing after a stressful day.

By: Jerry M

Jerry M — Thu, 22 Oct 2009 19:41:21 +0000

Even if I don’t cook myself, I do enjoy reading recipes and I like middle eastern cooking.

By: American Bedu

American Bedu — Thu, 22 Oct 2009 19:40:14 +0000

Abu Sinan: guess you missed this post: http://americanbedu.com/2008/10/28/how-i-like-to-eat-foul-in-saudi-arabia/

Saudi in US: you should have told me you eat molokhiyah when you visited us and I would have prepared it!

By: Abu Sinan

Abu Sinan — Thu, 22 Oct 2009 19:31:20 +0000

@Carol,

Next time you talk to Manal on the phone ask her about her way of making it. Whilst you are on originally Egyptian dishes………..you ought to do one on “Foul madames”.

By: Saudi in US

Saudi in US — Thu, 22 Oct 2009 19:30:30 +0000

I am like Saudi Jawa, not a fan of Molokhia although I do try to eat it. The taste is good, but I get disgusted by the look of the soup with all the fine chopped leaves.

The none chopped Molokhia recipe is something I can tolerate better.