This is a pretty simply recipe. Jew’s mallow is also called Jute and Molokheyyah. Like most of my recipes, this is a vegan version of an already existing dish.
Jew’s mallow might not be easy to find. If you can’t find frozen jew’s mallow just buy it fresh and mince it.
This Jew’s Mallow Stew is served with either bread or rice.
Jew's Mallow Stew Recipe
- 1 cup minced and frozen jute mallow (jew's mallow)
- 2 cups water
- 2 teaspoons corn starch
- 1 medium tomato
- 1 teaspoon dry coriander powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3-4 tablespoons lemon juice
Put Jew’s Mallow in a pot and add water to it.
Chop tomato and add to pot.
Add coriander powder, cumin, garlic powder and black pepper.
Bring to the boil.
Turn down the heat and partially cover pot.
Stir a few times to make sure the jew’s mallow is completely defrosted and loose.
Let it cook over low heat for 25 minutes.
After 25 minutes take out 7 tablespoons of the liquid in the pot and put into a cup, add corn starch to it and mix thoroughly. Make sure that there aren’t any clumps.
Add starch mixture to pot’s contents slowly while stirring simultaneously for 5 minutes.
Turn off heat, add lemon juice and stir.