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50-530: Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt , typically bearing the same name as the vegetable in the local language. Traditionally, mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime. In Tunisia,

100-785: A Muslim majority in the Levant is presumed to have been reached by the 13th century. The majority of Levantine Muslims are Sunnis adhering to the four madhhabs ( Hanafi , Shafi'i , Hanbali and Maliki ). Islamic minorities include the Alawites and Nizari Ismailis in Syria, and Twelver Shiites in Lebanon . Levantine Christian groups include Greek Orthodox ( Antiochian Greek ), Syriac Orthodox , Eastern Catholic ( Syriac Catholic , Melkite and Maronite ), Roman Catholic ( Latin ), Nestorian , and Protestant . Armenians mostly belong to

150-677: A potent antioxidant activity with a significant α-tocopherol equivalent vitamin E . The word for the plant is found in ancient Mediterranean languages such as Egyptian and Greek. Cognates of the word include Ancient Greek μαλάχη ( malákhē ) or μολόχη ( molókhē ), Modern Greek μολόχα ( molókha ), Egyptian Arabic ملوخيه ( molokhiyyah ) and Modern Hebrew מלוחיה ( malukhia ). Saut%C3%A9ed Sautéing or sauteing ( UK : / ˈ s oʊ t eɪ ɪ ŋ / , US : / s oʊ ˈ t eɪ ɪ ŋ , s ɔː -/ ; from French sauté , French: [sote] , 'jumped', 'bounced', in reference to tossing while cooking)

200-528: A variety of Arabic descended from the pre-Islamic Arabic dialects of Syria and Hejazi Arabic , but retaining significant influence from Western Middle Aramaic . Levantine Arabic is usually classified as North Levantine Arabic in Lebanon, Syria, and parts of Turkey, and South Levantine Arabic in Palestine and Jordan. Each of these encompasses a spectrum of regional or urban/rural variations. In addition to

250-412: Is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area , which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that

300-540: Is a term used to define the historical and geographical subregion that borders the Eastern Mediterranean sea to the west and core West Asia , or by the political term, Middle East to the east . In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is equivalent to Cyprus and a stretch of land bordering the Mediterranean Sea in western Asia: i.e.

350-544: Is also used for modern events, peoples, states or parts of states in the same region, namely Cyprus , Egypt , Iraq , Israel , Jordan , Lebanon , Palestine , Syria , and Turkey are sometimes considered Levant countries (compare with Near East , Middle East , Eastern Mediterranean and West Asia ). Several researchers include the island of Cyprus in Levantine studies, including the Council for British Research in

400-643: Is being used, it is added at this point, and may be bone-in or boneless. Coriander and garlic are fried separately in ghee or oil to make the ta'leyya ( تقليه , literally "a frying" or "fried thing"), and then added to the soup at the end while the ta'leyya is still sizzling. The soup is served on cooked white rice or with a side of Egyptian flatbread ( ʿeish baladi ). The dish is often accompanied with an assortment of pickled vegetables, known as mekhallel or torshi in Egypt. Tomato sauce, vinegar, and other condiments may also be present. The standard molokhia dish in

450-597: Is called delele or derere in Shona. In Cyprus, the dish is known as molohiya . It is popular among the Greek Cypriots and Turkish Cypriots . The jute leaves are cultivated and grown in the spring, whereupon they are harvested and the leaves are separated from the stem and dried whole. They are cooked in a tomato-based broth with onions and garlic. Lamb on the bone or chicken with bone may also be added. For optimal results, lemon and potato are also used to help keep

500-446: Is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hearty traditional bread. In certain regions where beef is not common, lamb is used but cooks for a much shorter time. In Kenya , the dish is known as murere ( Luhya ), murenda, apoth ( Luo ), and several other native language names. It is a very popular vegetable dish among communities in

550-512: Is literally "rising", deriving from Latin orior 'rise'. The notion of the Levant has undergone a dynamic process of historical evolution in usage, meaning, and understanding. While the term "Levantine" originally referred to the European residents of the eastern Mediterranean region, it later came to refer to regional "native" and "minority" groups. The term became current in English in

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600-569: Is made using fresh leaves and shoots of the Nalta jute plant, cooked in olive oil, onions, garlic, tomatoes and chilli peppers; it is a popular summer side dish, especially in Miniyeh-Danniyeh and Akkar districts. Bedouins have an old tradition of cooking a different version of the dish. A whole chicken is cut open, the intestines removed, and the innards stuffed with herbs, spices and raw rice then sewn shut with thick thread. The chicken

650-591: Is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed . According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan ( r.  661–680 ) the founder of the Umayyad Caliphate . Furthermore, on the 7th of Muharram in the year 395 AH (1005 AD) the Fatimid ruler of Egypt el-Hakem be Amr Ellah (The Governor by

700-525: Is prepared by removing the stem from the leaves, and then chopping the leaves finely. It is mixed with garlic and coriander . The dish generally includes some sort of meat ; in Egypt, this is usually chicken or rabbit , but lamb is preferred when available, particularly in Cairo . Cooks in Alexandria often opt to use shrimp in the soup, while Port Said is famous for using fish . Molokhiyya

750-402: Is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce . Sautéing may be compared with pan frying , in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between

800-421: Is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat bread , the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice according to taste, while the chicken is eaten on a separate plate. In Tunisia ,

850-1073: Is ultimately from the Latin word levare , meaning 'lift, raise'. Similar etymologies are found in Greek Ἀνατολή Anatolē ( cf. Anatolia 'the direction of sunrise'), in Germanic Morgenland ( lit.   ' morning land ' ), in Italian (as in Riviera di Levante , the portion of the Liguria coast east of Genoa ), in Hungarian Kelet ('east'), in Spanish and Catalan Levante and Llevant , ('the place of rising'), and in Hebrew מִזְרָח mizraḥ ('east'). Most notably, "Orient" and its Latin source oriens meaning 'east',

900-669: The Armenian Apostolic Church . There are also Levantines or Franco-Levantines who adhere to Roman Catholicism . There are also Assyrians belonging to the Assyrian Church of the East and the Chaldean Catholic Church . Other religious groups in the Levant include Jews , Samaritans , Yazidis and Druze . Most populations in the Levant speak Levantine Arabic ( شامي , Šāmī ),

950-719: The Caucasus Mountains, or any part of the Arabian Peninsula proper. Cilicia (in Asia Minor) and the Sinai Peninsula (Asian Egypt) are sometimes included. As a name for the contemporary region, several dictionaries consider Levant to be archaic today. Both the noun Levant and the adjective Levantine are now commonly used to describe the ancient and modern culture area formerly called Syro-Palestinian or Biblical: archaeologists now speak of

1000-478: The Levant is prepared by cooking a meat of some sort in a separate pot by boiling. Later garlic is cooked to a simmer, then water and chicken stock cubes are added to form a broth. After boiling, the cooked chicken or meat with the broth coriander and molokhia leaves are added and further cooked another 15 minutes. It is served with white rice and fresh lemon. Also, in northern Lebanon , a dish called mloukhiye b zeit

1050-582: The Levant Company to trade with the Ottoman Empire . The name Levant States was used to refer to the French mandate over Syria and Lebanon after World War I . This is probably the reason why the term Levant has come to be used more specifically to refer to modern Syria, Lebanon, Palestine, Israel, Jordan, and the island of Cyprus . Some scholars mistakenly believed that it derives from

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1100-735: The Southern Levant . While the usage of the term "Levant" in academia has been restricted to the fields of archeology and literature, there is a recent attempt to reclaim the notion of the Levant as a category of analysis in political and social sciences. Two academic journals were launched in the early 2010s using the word: the Journal of Levantine Studies , published by the Van Leer Jerusalem Institute and The Levantine Review , published by Boston College . The word Levant has been used in some translations of

1150-649: The 16th century, along with the first English merchant adventurers in the region; English ships appeared in the Mediterranean in the 1570s, and the English merchant company signed its agreement (" capitulations ") with the Ottoman Sultan in 1579. The English Levant Company was founded in 1581 to trade with the Ottoman Empire , and in 1670 the French Compagnie du Levant  [ fr ]

1200-513: The Levant share not only geographic position, but cuisine , some customs, and history . They are often referred to as Levantines . The term Levant appears in English in 1497 , and originally meant 'the East ' or 'Mediterranean lands east of Italy'. It is borrowed from the French levant 'rising', referring to the rising of the sun in the east, or the point where the sun rises. The phrase

1250-543: The Levant , the UCLA Near Eastern Languages and Cultures department, Journal of Levantine Studies and the UCL Institute of Archaeology, the last of which has dated the connection between Cyprus and mainland Levant to the early Iron Age . Archaeologists seeking a neutral orientation that is neither biblical nor national have used terms such as Levantine archaeology and archaeology of

1300-604: The Levant and of Levantine archaeology ; food scholars speak of Levantine cuisine ; and the Latin Christians of the Levant continue to be called Levantine Christians . The Levant has been described as the "crossroads of Western Asia , the Eastern Mediterranean, and Northeast Africa ", and in geological ( tectonic ) terms as the "northwest of the Arabian Plate ". The populations of

1350-648: The Order of God)( r.  996–1021 ) issued a decree which prohibited his subjects from eating the mulukhiyah, which was thought to be an aphrodisiac . However, his successor caliph al-Zahir ( r.  1021–1035 ) permitted the eating of mulukhiyah again. The Druze , who hold Al-Hakim in high regard and give him quasi-divine authority, continue to respect the ban, and do not eat mulukhiyah of any kind to this day. As used in Egyptian cuisine , molokhiyya ( Egyptian Arabic pronunciation: [moloˈxejjæ] )

1400-709: The Western region ( Vihiga , Kakamega , Busia , Trans Nzoia and Bungoma Counties) and in Nyanza region ( Kisumu , Siaya , Homa Bay , Kisii , Migori and Nyamira Counties). Both regions are in the area around Lake Victoria . The jute leaves are separated from the stems, washed, and then boiled in lightly salted water with ligadi (a raw form of soda (bicarbonate of soda), or munyu (traditional plant-based salt). The leaves are boiled with other leafy vegetables such as likuvi ( Vigna unguiculata (cowpea) leaves) or mito ( chipilín ) to reduce their sliminess and help soften

1450-694: The Yorubas in south-west Nigeria , it is called ewedu and served with cooked yam flour ( amala ). In Liberia , it is called palaver sauce , and is served with rice or fufu. In The Gambia , it is referred to as kereng-kereng and is typically used to make supakanja (a dish mostly served on Saturdays and made with okra, red palm oil , fish and meat). In Ghana , it is known as ademe ewe or ayoyo leaves and used to make accompanying soups for banku (a corn cassavas dough dish) or cooked rice). In Zimbabwe especially in Matebeleland region, this vegetable

1500-526: The boundaries of the Levant as follows. A distinction is made between the main subregions of the Levant, the northern and the southern: The island of Cyprus is also included as a third subregion in the archaeological region of the Levant: The vast majority of Levantines are Muslims . After the Muslim conquest of the Levant in the 7th century, Islam was first introduced into the region. However,

1550-562: The consistency from becoming too mucilaginous or slimy. It is served with a broth consistency with sourdough bread. In Haiti , the leafy green dish is commonly known as Lalo and is traditionally cooked with or without meat. When considering meat, Haitians utilize beef or pork shoulder. Seafood such as blue crabs, shrimp or snow crab legs are also options. It is traditionally served with white rice. The leaves are rich in folate , beta-carotene , iron , calcium , vitamin C and more than 32 vitamins, minerals and trace elements. The plant has

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1600-531: The countries along the Eastern Mediterranean shores, extending from Greece in Southern Europe to Egypt and Cyrenaica (Eastern Libya) in Northern Africa . In the 13th and 14th centuries, the term levante was used for Italian maritime commerce in the Eastern Mediterranean, including Greece, Anatolia , Syria-Palestine , and Egypt , that is, the lands east of Venice . Eventually

1650-437: The dish is generally prepared quite differently from the Egyptian method. The leaves, already separated from the stems, are dried then ground to produce a very fine powder and stored in jars or other tightly closed containers . The powder is prepared with olive oil and some sometimes tomato paste into a sauce, not soup, and big chunks of chuck beef are often added halfway through cooking. The dark green sauce simmers on low heat and

1700-553: The dish is prepared with jute powder instead of the leaves and cooked with lamb or beef to be served with bread. In Haiti, a dish prepared from jute leaves is called lalo . Most scholars are of the opinion that mulukhiyah's origins lie in Ancient Egypt , namely Corchorus capsularis , which is used for food as well as for fiber. Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it

1750-449: The fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although regular butter would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use. In a sauté, all the ingredients are heated at once and cooked quickly. To facilitate this,

1800-409: The handle of the sauté pan firmly and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool and make the sauté take longer. Levant The Levant ( / l ə ˈ v æ n t / lə- VANT )

1850-502: The historical region of Syria ("Greater Syria"), which includes present-day Israel , Jordan , Lebanon , Syria , the Palestinian territories and most of Turkey southwest of the middle Euphrates . Its overwhelming characteristic is that it represents the land bridge between Africa and Eurasia . In its widest historical sense, the Levant included all of the Eastern Mediterranean with its islands; that is, it included all of

1900-612: The ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from stewing and promotes the development of fond . Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets typically have flared or rounded sides, sauté pans typically have straight vertical sides. This keeps

1950-416: The ingredients from escaping as the pan is jerked or stirred. Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of fond . The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping

2000-402: The leaves are dried for preservation by leaving them on a large sheet (cloth material) to be left to completely dry for later use. This is referred to as "dried molokhiyya ". The dish can be prepared with both fresh and dried leaves, with some variation in taste. Upon preparation the leaves are chopped finely, often with a mezzaluna . The leaves are then boiled in broth; if meat or seafood

2050-576: The name of Lebanon. Today the term is often used in conjunction with prehistoric or ancient historical references. Another term for "Syria-Palestine" is Ash- Shaam ( Arabic : ٱلشَّام , /ʔaʃ.ʃaːm/ ), the area that is bounded by the Taurus Mountains of Turkey in the north, the Mediterranean Sea in the west, the north Arabian Desert and Mesopotamia in the east, and Sinai in the south (which can be fully included or not). Typically, it does not include Anatolia (also known as Asia Minor),

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2100-655: The north. Two minority languages are recognized: Armenian , and Cypriot Maronite Arabic , a hybrid of mostly medieval Arabic vernaculars with strong influence from contact with Turkish and Greek, spoken by approximately 1,000 people. Western Neo-Aramaic is additionally spoken in three villages in Syria: Maaloula , Jubb'adin and Bakhah . Among diaspora communities based in the Levant, Greek , Armenian and Circassian are also spoken. According to recent ancient DNA studies, Levantines derive most of their ancestry from ancient Semitic-speaking peoples of

2150-418: The other vegetable leaves. In some cases, after boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. (There are several general ways to prepare the mutere and more ways in which it is served). Spices such as curry, pepper, masala, or coriander are optional. Mutere is served with ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken. Among

2200-441: The place instead of any one culture. The French mandate of Syria and Lebanon (1920–1946) was called the Levant states. Today, "Levant" is the term typically used by archaeologists and historians with reference to the history of the region. Scholars have adopted the term Levant to identify the region due to its being a "wider, yet relevant, cultural corpus" that does not have the "political overtones" of Syria-Palestine. The term

2250-634: The term ash-Shām as used by the organization known as ISIL, ISIS, and other names , though there is disagreement as to whether this translation is accurate. In The Oxford Handbook of the Archaeology of the Levant: c. 8000–332 BCE (OHAL; 2013), the definition of the Levant for the specific purposes of the book is synonymous to that of the Arabic " bilad al-sham , 'the land of sham [Syria]'", translating in Western parlance to greater Syria . OHAL defines

2300-530: The term was restricted to the Muslim countries of Syria-Palestine and Egypt. The term entered English in the late 15th century from French. It derives from the Italian levante , meaning "rising", implying the rising of the Sun in the east, and is broadly equivalent to the term al-Mashriq ( Arabic : ٱلْمَشْرِق , [ʔal.maʃ.riq] ), meaning "the eastern place, where the Sun rises". In 1581, England set up

2350-565: The two based on the depth of the oil used, while others use the terms interchangeably. Since there is no "jumping or hopping" involved in this technique, as the root word "sote" would imply, using sauté for large cuts of protein that are turned once while cooking is an inappropriate use of the term. Sautéing differs from searing in that searing only browns the surface of the food. Certain oils should not be used to sauté due to their low smoke point . Clarified butter , rapeseed oil and sunflower oil are commonly used for sautéing; whatever

2400-400: The varieties normally grouped together as "Levantine", a number of other varieties and dialects of Arabic are spoken in the Levant area, such as Levantine Bedawi Arabic (by Bedouins ) and Mesopotamian Arabic (in eastern Syria). Of the languages of Cyprus , the two official languages are Turkish and Greek. The most used languages by population are Greek in the south followed by Turkish in

2450-443: Was consumed in ancient Egyptian cuisine , where the name " molokhiyya " is thought to have originated. Many Egyptians consider molokhiyya to be the national dish of Egypt, along with ful medames and kushari . The Egyptian style of preparing molokhiyya is distinctive, and is particularly different from the Levantine variant. The molokhiyya leaves are picked off the stem, with tall stemmed branches. Sometimes

2500-542: Was founded for the same purpose. At this time, the Far East was known as the "Upper Levant". In early 19th-century travel writing , the term sometimes incorporated certain Mediterranean provinces of the Ottoman Empire , as well as independent Greece (and especially the Greek islands ). In 19th-century archaeology, it referred to overlapping cultures in this region during and after prehistoric times, intending to reference

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