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Thursday, 28 July 2011

Molohiya or tossa jute vegetable stew

Molohiya or Tossa Jute is harvested in Cyprus from mid-May to mid-June. It is also dried for winter use. The leaves have a bittery taste, so are not eaten raw, but cooked when they become thick and glutinous like okra. The leaves are rich in vitamin C, iron and calcium. The following recipe can be made using fresh or dried molohiya leaves.

Ingredients - 250g of molohiya, 1 large potato, 1 medium carrot, 1 medium courgette or some squash, 3 large tomatoes, 2 cloves of garlic, 2 medium onions, olive oil, bunch of coriander, a tsp of cumin and salt and pepper to taste.

1. Peel and chop all vegetables into small chunks, slices or pieces
2. Fry the onion, garlic, coriander in olive oil in the pan
3. Add the rest of the vegetables and cumin
4. Cover with water and add salt and pepper to taste
5. Bring to the boil and simmer for about 30 minutes

Serve hot with rice.

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