Tabeekh Mulukhiya (طبيخ الملوخية / Jute Leaf Stew)
Prep time: 15 minutes (assuming premade mullah base is ready)
Cook time: 20–30 minutes
Total time: ~35–45 minutes
Servings: 4–6 servings
Country of Origin
Sudan (originally an Egyptian dish, now a staple across East Africa and the Middle East)
Description
Tabeekh Mulukhiya is a quintessential Sudanese stew featuring finely chopped jute leaves (also known as Jews’ mallow or Corchorus olitorius) cooked in a deeply spiced lamb stock. It is one of the nation's most celebrated everyday comfort foods, valued for its silky, slightly mucilaginous consistency and intensely fragrant spiced profile.
Presentation & How It's Eaten
The stew can be prepared as a mullah (thicker base) or a tabeekh (stew base). As a tabeekh, it is traditionally served hot in a wide shallow dish over a bed of white rice. As a mullah, it is served on a large platter directly over layers of kisra (Sudanese sorghum flatbread). It is always eaten with your hands, using pieces of bread or folded pieces of kisra to scoop up the stew, finished with a fresh squeeze of lemon or lime juice at the table.
Ingredients
2L premade mullah base (spiced onion and lamb stock, with meat set aside)
500g fresh jute leaves (mulukhiya), rinsed thoroughly and finely chopped
1 tsp bicarbonate of soda
3–4 garlic cloves, crushed
2 tbsp finely chopped fresh dill
3–4 tsp ground coriander
3–4 tsp ground cardamom
3–4 tsp ground cumin
1–2 lamb stock cubes
Salt and pepper (to taste)
Fresh lemon or lime wedges (for serving)
Step-by-Step Directions
Spice the Stock: Pour the 2 liters of premade mullah stock (excluding the lamb chunks) into a large pot. Stir in the bicarbonate of soda, ground coriander, ground cardamom, black pepper, and lamb stock cube(s). Taste and adjust seasonings to your liking.
Simmer the Leaves: Add the 500g of finely chopped jute leaves to the pot. Place over medium heat and simmer gently for 20 to 30 minutes. The leaves are cooked when they soften completely and tear easily. Do not let it boil vigorously to avoid separating.
Texture Blend: Take the pot off the heat. Use a hand blender to lightly pulse the stew. Crucial: Do not blend it into a smooth, unidentifiable puree. The leaves should simply be broken down into very small, rustic, identifiable pieces.
The Garlic Finish: Return the cooked lamb chunks back into the pot and stir in the fresh crushed garlic. Season with salt to taste and let it sit for a minute to allow the raw garlic to perfume the hot stew.
Serve: Pour the stew into deep plates over a bed of rice or alongside fresh kisra, serving immediately with fresh lime or lemon wedges.
Optional
Chicken or Rabbit alternative: While lamb is standard for this Sudanese variation, it can also be prepared using a rich homemade chicken or rabbit broth.
Taqliya method: For an extra layer of aroma, you can flash-fry the crushed garlic and ground coriander in a small skillet with a tablespoon of ghee until golden brown, then pour the sizzling mixture directly into the pot right before serving.
Frozen convenience: If fresh jute leaves are unavailable, you can substitute them with two 400g packets of minced frozen molokhia, dropping them directly into the hot stock to thaw on low heat.
Cooking Tips
Why Bicarbonate of Soda? Adding a teaspoon of baking soda to the broth breaks down the rigid fibers of the jute leaves faster, helps create the dish's signature gelatinous texture, and locks in a bright, vibrant green color.
Never Cover Hot Mulukhiya: Avoid placing a lid tightly over the pot immediately after cooking. Trapping the steam will cause the chopped jute leaves to sink to the bottom of the pot, separating them from the delicious broth.
Nutrition Facts
(Estimated per serving based on a 4-serving breakdown including the lamb meat)
Calories: ~280 kcal
Total Fat: 14g
Saturated Fat: 6g
Residue/Cholesterol: 65mg
Sodium: ~780mg (Highly dependent on stock cubes used)
Total Carbohydrates: 9g
Dietary Fiber: 3.5g
Sugars: ~1g
Protein: 26g
Vitamins & Minerals: Exceptionally high in Vitamin K, Vitamin A, Calcium, and Iron.
Comments