It's about time everyone understood and got the beauty of molokhia tbh.
Our beloved molokhia is finally getting the fame and appreciation it deserves. As rap icon Birdman so eloquently put it, “put some respect on my name’ and that’s exactly what BBC just did. The national broadcaster of the UK just wrote an article detailing the rich history, cultural significance and curative powers of the unassuming, viscous green gloop.
Molokhia is as yummy as it is versatile, making it a revered dish in Egypt all the way back to when the pharaohs ruled the land, “No longer the preserve of pharaohs, these days molokhia is a staple of every Egyptian kitchen. While the official national dish is koshary (a vegetarian medley of rice, chickpeas, macaroni and lentils) most Egyptians consider molokhia to be the country's emblematic meal” as written in ‘A Superfood Fit for A Pharaoh’ on BBC. ‘’The earthy and grassy flavoured at-home dish is ordinarily eaten in the evening – paired with rice, bread or meat. However, some purists (and children) will consume molokhia neat, as a lunchtime soup. It's also a regular fixture on the menus of no-frills Egyptian restaurants like Cairo's El Prince on Talaat Harb Street.’’
Part of BBC’s Culinary Roots series, the article follows reporter Sarah Freeman as she traverses the rich culinary landscape of Egypt, trying ‘the mysterious moss-coloured soup’—as she called it. Her travels took her to Aswan's Sharia as-Souq then to a tucked away spice store Downtown and inside the houses of Egyptian families, sharing the age-old tradition of slurping down a bowl of molokhia with rice and pane.