July 10, 2012  •  Category:


This is mouloukhieh; a very popular green in Lebanon and Egypt  (where it originated). Mouloukhieh is also known as corchorus olitorius, jew’s mallow, corette (in French) and Asian names (popular as a tea in Japan), or country-style American names like bush okra.

It is easy to grow from seeds, my friend Phoebe used to grow it in her backyard in Dallas, Texas. It takes only a few weeks to grow.  It also freezes beautifully; in fact, every Middle-Eastern store sells it frozen and dried. 

In Lebanon, it is prepared as a stew or a soup to which chicken or lamb is added and served over rice with a bowl of chopped onion swimming in vinegar or lemon juice and another bowl of baked pita croutons.

I have posted two methods of preparing it, however there are many more. In terms of nutrition, it is an extremely nutritious green (calcium, iron, fiber, antioxidants, etc).

To prepare it Lebanese-style 

To prepare it Coptic-style




10 Comments  •  Comments Feed

  1. A Canadian Foodie says:

    If I didn’t know better, I would say it was stinking nettle. That is exactly what it looks like in that photo. Can you describe the flavour?

  2. Belinda @zomppa says:

    Oo – over a warm bowl of rice sounds lovely – not easy to find here!

  3. Rosa says:

    I only know the powdered version. I’d love to eat the fresh leaves…



  4. Devaki says:

    So nice to learn about this new leafy green Joumana – I always get a chuckle out of your mysterious eats posts because I hardly every know what they are!!! 🙂

    chow! Devaki @ weavethousandflavors

  5. Oui, Chef says:

    My father in-law, george loves this stuff, he calls it the Big M! Sadly, around here we can only find it dried, it looks so beautiful fresh! I’m sending him this link now, he’ll get a kick out of it.

  6. Tatiana says:

    The page for Mouloukhieh stew Lebanese style and Coptic style is not opening. I am looking for a good Mouloukhieh recipe. Love your blog and tries several of your recipes.

  7. Joumana says:

    Hello Joumana, my name is also Joumana ☺ and I can’t open the link to the Lebanese or Egyptian recipe. Thank you for looking into it as I can’t wait to try your recipe and feed it to my family ☺

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