Most popular in Egypt, Mulukhiyah with shrimp is a game changer. Mulukhiyah is commonly known as jute mallow turned into stew and traditionally eaten with chicken or rabbit but if you’re a seafood fan, you need to try this version.
Strip the mallow leaves from the stalks. Rinse well and pat dry. Place on a plate lined with paper towels.
Finely chop the leaves.
If frozen mallow is used, set aside ahead of time to thaw at room temperature.
In a saucepan, add the chicken stock over medium-high heat and bring to a boil.
Add mallow leaves and the shrimp and reduce the heat, stirring frequently. Return
to a boil and remove from heat.
In a food processor, blend the garlic with coriander until the mixture is smooth. Or, pound in a pestle and mortar until the mixture is smooth.
In a pan, heat the oil over medium-high heat and add the garlic and coriander mixture stirring until golden brown.
Add the garlic mixture to the mallow while hot. Immediately cover the saucepan to infuse the stew with the garlic and coriander flavors.
Mallow can be served by blanching or boiling the whole leaves without chopping. It is preferable to use chicken stock in place of meat and fish stocks even when cooking with shrimp.
Shrimp can be coated with the garlic and coriander mixture before adding to the mallow
mixture.
Servings 0