Comments on: Mloukhiyye at the digital dinner table

By: James

James — Sun, 21 Oct 2012 00:13:52 +0000

Hello Tony,

I have occasionly read and enjoyed your blog; thank you for taking the time.

I grew up in Damascus eating mloukhiyyeh fixed with lamb only; my mom never used chicken. I think chicken in mloukhiyyeh, at least in Damascus, is a relatively new addition. I have had the chicken mloukhiyyeh, and I like it fine.

Like others, I will purposely refrain from addressing the masacar in Syria; I could never do the subject justice.

By: K. Nekry

K. Nekry — Sun, 23 Sep 2012 18:46:34 +0000

Glad you’re back and blogging again! This blog has been a favorite of mine for a while now: your recipes and stories are top-notch.

Strange coincidence: today–before reading your latest post–I was looking at seeds on the Kitazawa Seed Co. site, and came across a plant called Molokeyhia (Corchorus olitorius). Is this the same plant as the one in your recipe? I’d like to try and grow it next year.

The news breaks my heart a little bit more every day. Let me leave it at that. My words are inadequate.

By: Antonio Tahhan

Antonio Tahhan — Sun, 02 Sep 2012 16:03:43 +0000

I will have to try it! I stil have another pack of frozen mloukhiyye in my freezer. Thanks, Keghani!

By: Keghani

Keghani — Sun, 02 Sep 2012 15:09:40 +0000

Mmm. Craving Mloukhiyye now.
Next time you make this, try having toasted pita “croutons” (like in fattoush) as a side as well as the onions. My favorite way is to layer the bowl with the croutons, then top with rice, Mloukhiyye, onions, in that order.

By: Antonio Tahhan

Antonio Tahhan — Mon, 13 Aug 2012 18:24:13 +0000

Thank you “a” and Siliva!

Thanks, Miriam. I believe the dark swirls on the surface of the rice are from ground allspice. It’s meant to give the rice added flavor.