Molohiya

🍲Molohiya Recipe from North Cyprus – A Traditional Cypriot Delight

Molohiya (also known as Molokhia, Mulukhiyah, or Mallow Stew) is one of the most beloved traditional dishes in North Cyprus. This hearty, slow-cooked stew made from dried molohiya leaves, tender meat, and aromatic spices has been passed down through generations of Cypriot families. Today, we’ll explore the history of molohiya in Cyprus, its unique preparation, and share a step-by-step recipe you can try at home.
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❓What is Molohiya?

Molohiya is made from the leaves of the jute mallow plant, which are carefully dried and stored for cooking. The dish is most often prepared with lamb or chicken, though some households use beef. It is slow-cooked in a tomato-rich broth with plenty of garlic, onions, and lemon, resulting in a comforting stew that is deeply flavorful.

In North Cyprus cuisine, molohiya is more than just food—it’s a cultural tradition, often prepared on Fridays or during family gatherings. It is usually served with rice or bulgur pilaf, alongside freshly baked bread and pickled vegetables.
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🏛️The History of Molohiya in Cyprus

Molohiya has its origins in the Middle East and North Africa, particularly Egypt, where it has been eaten for centuries. It spread throughout the Levant and Mediterranean, eventually becoming a staple in Cypriot cooking. Turkish Cypriots embraced the dish, adding their own touches, such as slow-braising the meat until it falls off the bone and incorporating Cypriot-grown lemons for a fresh, zesty flavor.
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🥗Ingredients for Molohiya (Serves 4–6)

To make an authentic North Cypriot molohiya, you’ll need the following ingredients:
• 250g dried molohiya leaves (soaked and rinsed)
• 1kg lamb pieces (on the bone for extra flavor) or chicken
• 2 large onions, finely chopped
• 6 garlic cloves, sliced
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 3 large tomatoes, grated or chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 bay leaf
• Juice of 2 fresh lemons
• Salt and black pepper to taste
• 1.5 litres water or chicken stock
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👨‍🍳Step-by-Step Molohiya Recipe

🚿 Prepare the Molohiya Leaves
• Rinse the dried molohiya leaves thoroughly in cold water to remove excess bitterness and dust.
• Drain well and set aside.

🥘Brown the Meat
• Heat olive oil in a large pot.
• Add lamb or chicken pieces and brown on all sides to seal in the juices. Remove and set aside.

🥘 Build the Base
• In the same pot, sauté onions and garlic until golden.
• Stir in the tomato paste and cook for 2–3 minutes.
• Add the chopped tomatoes, coriander, cumin, bay leaf, and season with salt and pepper.

🥩Add Molohiya and Simmer
• Return the meat to the pot.
• Add rinsed molohiya leaves and pour in water or stock.
• Bring to a gentle boil, then reduce heat and cover.
• Simmer for 1.5–2 hours until the meat is tender and the stew thickens.

🍋Add Lemon for Authentic Cypriot Flavor
• Just before serving, squeeze in the juice of two fresh lemons for brightness and tang.

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🍽️Serving Suggestions

Molohiya is traditionally served in North Cyprus with:

• Steamed white rice or bulgur pilaf
• Freshly baked Cypriot village bread
• Pickled cucumbers or beetroot
• A side of natural yogurt

This combination makes for a hearty and balanced meal.
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📝Tips for the Perfect Molohiya

• Always soak dried leaves well before cooking to reduce bitterness.
• Use meat on the bone for a richer broth.
• Prepare the dish a day in advance—the flavors deepen overnight.
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😋Why Molohiya is Special in North Cyprus

In Cypriot culture, molohiya is more than a stew—it represents togetherness, hospitality, and tradition. Families gather around the table to enjoy this dish, especially during cooler months, making it a true comfort food of North Cyprus.
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🌸Final Thoughts

If you want to experience authentic North Cyprus cuisine, molohiya is a must-try recipe. It blends Middle Eastern roots with Cypriot tradition, offering a unique taste of the island’s culinary heritage. Whether you’re visiting Cyprus or cooking from home, preparing molohiya will transport you straight to a traditional Cypriot kitchen.