The Egyptian leafy stew traditionally made with jute mallow is called molokhia.
Molokhia is prepared from the leaves of Corchorus plants, commonly known in English as jute mallow. In Egyptian cooking, the leaves are finely chopped and simmered in broth, producing a thick, silky texture. Garlic and coriander are typically fried in oil or ghee and added as a fragrant seasoning.
The dish is commonly served with rice and chicken, rabbit, or other meat. Egyptian molokhia is often more finely chopped and soup-like than versions found elsewhere in the Middle East and North Africa. In some regions, the leaves are dried or prepared in different textures, so the name covers several related culinary traditions.
Molokhia is not the same as bamia, the okra stew whose name can sound similar in transliteration. It is also unrelated to koshari, an Egyptian rice-and-legume dish. The plant has a long history in the region, and the dish remains a prominent part of Egyptian home cooking.