Molehiya

Molehiya The Medicinal Herb of Cypriot Cuisine

What is Molehiya?

Molehiya dish, Cyprus molehiya

**Molehiya** is a green leafy plant that has an important place in Cypriot cuisine and is known for its healthy and medicinal properties. Also known as "mülhiye", it is particularly popular in Northern Cyprus and Middle Eastern cuisine. Molehiya is served as a slow-cooked dish prepared with meat and is usually made with lamb.

This nutritious dish is characterized by the flavor of the meat combined with the distinctive aroma of the molehiya leaves. The molehiya dish, which is made both in summer and winter, is an indispensable part of Cypriot cuisine.

How to Make Molehiya?

How to make molehiya, Cyprus molehiya recipe

Molehiya is a delicious and nutritious dish when cooked with the right techniques. Here is a step-by-step recipe for molehiya:

- **Materials:**
- 500 grams of lamb
- 2 cups dried molehiya leaves
- 1 large onion
- 2 cloves of garlic
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt and black pepper
- 4 cups of water

- **Construction:**
1. Soak the molehiya leaves in warm water for 10-15 minutes to soften and then drain.
2. Cut the lamb into cubes and lightly fry in olive oil. Add finely chopped onions and garlic and continue to fry.
3. Add the tomato paste and fry the mixture for a few more minutes.
4. Add the water and bring the mixture to the boil. Simmer for about 45 minutes until the meat is tender.
5. Add the molehiya leaves and stir in the lemon juice. Season with salt and pepper and simmer over low heat for about 30 minutes.
6. The molehiya dish is ready to serve when the meat and leaves are cooked through and tender.

History and Origin of Molehiyan

Molehiya history, Cypriot cuisine molehiya

Molehiya is a medicinal plant that has been used in Cypriot and Middle Eastern cuisine for centuries. In Cyprus, the plant is usually harvested in the summer, dried and used in dishes throughout the winter. Molehiya originates from the Mediterranean and the Middle East, and is used in similar ways in Arabic cuisine.

In Cypriot cuisine, molehiya is usually cooked with lamb, but in some regions it is also made with chicken. The unique aroma and health benefits of molehiya have made it a particularly preferred dish.

Benefits of Molehya

Molehiya benefits, molehiya plant health benefits

Molehiya offers many benefits not only in terms of flavor but also in terms of health. The vitamins, minerals and antioxidants contained in molehiya have properties that support body health. Here are some benefits of molehiya:

- Fiber Source:** Molehiya leaves contain high amounts of fiber, which helps regulate the digestive system.
- Vitamin and Mineral Depot:** Rich in vitamins A, C and E, molehiya strengthens the immune system and protects body cells.
- Antioxidant Properties:** Molehiya contains powerful antioxidants that fight free radicals, resulting in anti-aging effects.
- Heart Health:** Molehiya protects heart health and helps balance cholesterol levels thanks to the healthy fats and minerals it contains.

Where is Molehiya Consumed?

Molehiya food Cyprus, where to eat molehiya

Molehiya is a widely consumed dish, especially in the Turkish Republic of Northern Cyprus. This dish, which is frequently made in the traditional restaurants of Cyprus and in the homes of local people, also attracts great attention from tourists. Molehiya is usually served with pilaf or bulgur pilaf.

While vacationing in Cyprus, you can try this unique flavor of molehiya at a local restaurant. For those who want to discover the richness and traditional flavors of Cypriot cuisine, molehiya is a must-try dish.

Molehiya is one of the healing and delicious dishes of Cypriot cuisine. This dish, which is both healthy and filling, reflects the deep-rooted culinary culture of Cyprus. Molehiya, cooked with lamb meat, is an indispensable part of traditional tables and is a must-try flavor.