Definir votre nouveau mot de passe

Nouveau Mot de passe
Confirmez votre mot de passe

Envoyer
MANGER BIEN CHEZ SOI OU DANS UN BON RESTO !
Ajouter une etape
Etape 1
Ajouter
×

molokheya

Molokhéya is a herbaceous plant known for its edible leaves. It grows in the tropical and subtropical regions of Africa, Asia and South America. Molokhéya has a slightly sweet taste and is rich in protein, dietary fiber and essential vitamins and minerals. Its leaves are particularly rich in iron, calcium and vitamin C. In the kitchen, Molokhéya is often used to prepare soups and simmered dishes, especially in Tunisia, where it is considered a national dish. It can also be used as a garnish for meat and fish dishes, or as a base for sauces and dressings.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

Recipe Not Found!
Nutrition
Values per 100 grams

Calories
239 Cal
Lipids
1.8 G
Cholesterol
-1 Mg
Sodium
67.9 Mg
Potassium
3580 Mg
Carbohydrates
12.7 G
Protein
23 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
87 Mg
Magnesium
609 Mg
Food fibers
-1 G
Calcium
2000 Mg

FAQ

What are the benefits of the molokheya ?
Molokheya is rich in nutrients such as iron, calcium, potassium and vitamins A and C. It is also a source of dietary fiber and can help reduce blood cholesterol and improve digestive health.
How to cook the molokheya ?
Molokheya is often used to make a scented and nourishing soup. Cook the Molokheya with chicken or vegetable broth and spices to make a tasty soup. Molokheya can also be used to stew with meat, vegetables and spices. Cook the Molokheya with garlic and spices, then serve it as an accompaniment to meat, fish or rice.
What are the varieties of the molokheya ?
Egyptian Molokheya: also called Jew's Mallow, this variety is the most common and is often used in Egyptian cuisine. Syrian Molokheya: This variety is softer than the Egyptian Molokheya and is often used to make soups. Lebanese Molokheya: This variety is smaller than the others and is often used to make salads.
How to choose the molokheya ?
Look for fresh, green and fleshy Molokheya leaves. Check if the leaves are still firm and if they have a pleasant smell. Avoid leaves that are withered or faded, or have brown spots. If possible, choose the Molokheya organically grown to avoid pesticide residues.

Add your own recipe easily in 1 minute

Post your recipe
Index of Ingredients