The need to dry Mallowia The cultivation of Mallow needs a warm climate, which made it a seasonal plant, so people miss it in the winter, hence the idea of ​​drying Mallow, knowing that dried Mallow contains more nutritional benefits to the body than fresh Mallow.

How to dry fresh mallow leaves

We pick the mallow leaves from their stems, then put the leaves in a pot, and wash them well from dust and dust.

We put molokhia on a "blanket", and expose it to the sun, so that it dries out of water.

We transfer molokhia, after the water washed by it, to a shady place, subjected to ventilation.

We leave it in this place for three days.

Then we will find that the percentage of moisture has decreased a lot in the leaves, and we will find that the leaves have dried out, and their color has changed.

We put dry molokhia in large sieves, then rub it, and separate the coarse fibers and leaf neck from them. Molokhia resulting from the screening process is placed in bags, and kept in a dry place where the air enters.

half cup of olive oil.

Half a kilogram of beef, cut into cubes.

A cup of dried mallow.

Half a liter of boiling water.

A teaspoon of mixed spices.

A century of red hot pepper.

Five cloves of garlic mashed.

Laurel papers.

A little salt.

In a large saucepan, put the oil in it, then put it on medium heat, put the dried molokhia, and stir it with oil for four minutes. In the meantime, we come in with another saucepan, put the chopped beef, and mix it with spices, garlic and red pepper in four tablespoons of olive oil, and set aside after browning.

In a saucepan of molokhia and oil, put boiling water and bay leaves, and let them boil for thirty minutes.

Add marinated beef to molokhia, then let it boil on low heat for two and a half hours.

Stir the mixture from time to time, and make sure to spoon the bottom of the pot.

We put a little salt.

Whenever we find a little oil floating on the face of the pot, we know that the stew is ready.

It is also called kingship, as it was cooked and presented to kings since ancient times, and it is a plant of the family (lavender), which is planted in a warm climate, and its green leaves are taken from it, and it is cooked fresh or dried, and there is a story of the effect that these were the feet The name "Khayya", and they thought it was a poisonous plant, and when the Hyksos occupied Egypt, they punished the Pharaohs by forcing them to eat that poisonous plant, and they would say to them (Milo Khiyya), that is, eat "Khayyah", so the ancient Egyptians ate it and found it to be a useful plant. Al-Arabi, for what is molokhia? A special, The Arabs excelled in a dry and freshly cooked, and months of dry pot cooks mallow (Mallow Tunisian), which we will devote its ample space in this article.