Molohiya

The leaves of Corchorus Olitorius, commonly known as Jew’s Mallow, Nalta jute, or Tossa jute, Molohiya is indigenous to Cyprus and was originally found growing on the banks of the River Nile in Egypt, living proof of Egyptian influence on Cyprus. Locals pick and dry the local plant throughout the summer months. Carrying many health benefits, it's cooked with freshly chopped tomato, onions, garlic, lemon juice, lamb or chicken, but can also be served vegetarian. It's a gorgeous traditional dish usually cooked and served at home, but you'll find a few local restaurants serving it during the day.

"Ingredients
1 kg chicken, jointed or 1 kg lamb breast, cut into pieces
160 g molohiya -soaked overnight in cold water
150 g (2 medium) onions -skinned and chopped
4 garlic cloves -thickly sliced
1 tablespoon tomato paste
2 large ripe tomatoes -skinned and chopped
3 tablespoon vegetable oil
3 tablespoon olive oil
Juice of a lemon
Seasoning
900 ml chicken stock

Prepraration: Heat the oil in a large saucepan and fry the chicken pieces for about 15 minutes until golden brown on both sides. Remove the chicken joints and keep them on one side. Add the chopped onion and the sliced garlic and fry until soft. Return the chicken joints to the pan. Add the chopped tomatoes, tomato paste and the hot chicken stock. Season well with salt and freshly ground black pepper, add pinch of sugar and stir gently for a minute. After washing few times with cold water, drain the Molohiya well and add it to the pan. After adding juice of a lemon, stir well and bring to boil. Then cover the pan with the lid and simmer 1-2 hours, until the vegetables are well cooked. Serves 4."