How to Cook Palestinian Mulukhiyah

Mulukhiyah — jute mallow — is comfort food across Palestine. Dried in the summer sun and stored for the year, its fine green leaves melt into a silky, garlicky stew that’s spooned over rice with a squeeze of lemon.

How to cook it

1. Soak a handful of Zuwadati Dried Mulukhiyah in warm water, then drain.
2. Simmer in chicken or vegetable broth for about 20 minutes.
3. Fry crushed garlic and ground coriander in olive oil until fragrant, then stir this taqlia into the pot.

Serve over rice with fried bread and a wedge of lemon. It’s the definition of a warm, homey meal.