Mulukhiyah

Mulukhiyah (Arabic), wanda aka fi sani da mulukhiyya , molokhiyya, melokhiyya , ko Ewédú, wani nau'in shuka ne na jute da kuma tasa da aka yi daga ganyen Corchorus olitorius, wanda aka fi saninsa a Turanci kamar jute, Jew's-mallow, nalta jute, ko tossa jute. Ana amfani dashi azaman kayan lambu kuma galibi ana cinye shi a Misira,da Levant (Lebanon, Siriya, Falasdinu, da Jordan), Sudan, Cyprus, Libya, Tunisiya, Najeriya, da Aljeriya. Ana kiranta saluyot a cikin Philippines. Mulukhiyah yana da zafi sosai, kuma idan aka tafasa, ruwan da ya samo asali yana da kauri, mai laushi sosai; sau da yawa ana bayyana shi a matsayin "mai laushi", maimakon kamar okra da aka dafa.

Ana cinye Mulukhiyah gabaɗaya da dafa, ba a dafa shi ba, kuma ana cinye shi da yanka kuma a dafa shi da man fetur, tafarnuwa da cilantro kamar a Lebanon da Siriya ko kuma ya juya zuwa wani nau'in miya ko stew kamar a Misira, yawanci yana ɗauke da sunan iri ɗaya da kayan lambu a cikin yaren yankin. A al'ada, ana dafa mulukhiyah tare da kaza ko aƙalla kayan kaza don dandano kuma ana ba da shi tare da farin shinkafa, tare da lemun tsami ko lemun tsayi. A Tunisia, ana shirya abincin tare da jute foda maimakon ganye kuma ana dafa shi da ɗan rago ko naman sa don a ba da shi tare da burodi. A Haiti, abincin da aka shirya daga ganyen jute ana kiransa Lalo .

 Asalin da tarihi 
Yawancin malamai suna da ra'ayin cewa asalin mulukhiyah ya kasance a Tsohon Misira,   wato Corchorus capsularis,  wanda ake amfani dashi don abinci da fiber.  

Mulukhiyah sanannen abinci ne a duniyar Larabawa ta zamani. An ambaci girke-girke game da yadda za a shirya shi a cikin littafin Larabci na karni na 14 Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed . A cewar masanin tarihin Masar al-Maqrizi (ya mutu a shekara ta 1442),  mulukhiyah shine abincin da Khalifa Muawiyah ibn Abi Sufyan (r. 661-680) wanda ya kafa Khalifancin Umayyad. Bugu da ƙari, a ranar 7 ga Muharram a cikin shekara ta 395 AH (1005 AD) mai mulkin Fatimid na Masar el-Hakem be Amr Ellah (Mai mulki ta Dokar Allah) (r. 996-1021) ya ba da doka wanda ya hana talakawansa cin mulukhiyah, wanda aka yi la'akari da aphrodisiac. Koyaya, magajinsa Khalifa al-Zahir (r. 1021-1035) ya sake ba da izinin cin mulukhiyah. Druze, waɗanda ke riƙe da Al-Hakim da daraja sosai kuma suna ba shi ikon allahntaka, suna ci gaba da girmama haramcin, kuma ba sa cin mulukhiyah na kowane irin har zuwa yau.

 Nau'o'in abinci 

 Abincin Masar 
thumb
thumb
thumb
thumb
thumb
thumb
Kamar yadda aka yi amfani da shi a cikin Abincin Masar,  (Maganar Larabci ta Masar: []) ana shirya ta hanyar cire tushe daga ganye, sannan a yanka ganye sosai. An gauraye shi da tafarnuwa da Coriander. Abincin gabaɗaya ya haɗa da wani nau'in nama; a Misira, wannan yawanci kaza ne ko zomo,   amma an fi son Ɗan rago idan akwai, musamman a Alkahira. Masu dafa abinci a Alexandria galibi suna zaɓar amfani da shrimp a cikin miya, yayin da Port Said ya shahara da amfani da kifi.

Yawancin Masarawa suna ɗaukar  a matsayin abincin ƙasar Masar, tare da cikakkun medames da kushari.

Hanyar Masar ta shirya molokhiyya ta bambanta, kuma ta bambanta da bambancin Levantine. Ana cire ganyen molokhiyya daga tushe, tare da rassan rassa masu tsayi. Wani lokaci ana bushe ganye don adanawa ta hanyar barin su a kan babban takarda (kayan tufafi) don a bar su su bushe gaba ɗaya don amfani daga baya. Ana kiran wannan "molokhiyya da aka bushe". Ana iya shirya abincin tare da sabo da busassun ganye, tare da wasu bambance-bambance a dandano.

Bayan shirya ana yanka ganye sosai, sau da yawa tare da mezzaluna. Ana tafasa ganye a cikin broth; idan ana amfani da nama ko abincin teku, ana ƙara shi a wannan lokacin, kuma yana iya zama ƙashi ko mara ƙashi.[1][2] Coriander da tafarnuwa ana soya su daban a cikin ghee ko mai don yin ta'leyya, a zahiri "soya" ko "abin da aka soya"), sannan a kara su a cikin miya a ƙarshen yayin da ta'leyja ke ci gaba da sizzling.

Ana ba da miya a kan farin shinkafa da aka dafa ko kuma tare da gefen gurasar Masar (ʿeish baladi). Sau da yawa ana haɗa abincin tare da kayan lambu iri-iri, wanda aka sani da mekhallel ko torshi a Misira. Sauce na tumatir, ruwan inabi, da sauran kayan yaji na iya kasancewa.

 Abincin Levantine 
Ana shirya abincin molokhia na yau da kullun a cikin Levant ta hanyar dafa nama na wani nau'i a cikin tukunya daban ta hanyar tafasa. Daga baya ana dafa tafarnuwa zuwa dafa abinci, sannan ana ƙara ruwa da naman kaza don samar da broth. Bayan tafasa, ana ƙara kaza ko nama da aka dafa tare da broth coriander da ganye na molokhia kuma a ci gaba da dafa su da minti 15. Ana ba da shi tare da farin shinkafa da sabo lemun tsami. Har ila yau, a arewacin Lebanon, ana yin tasa da ake kira mloukhiye b zeit ta amfani da sabbin ganye da tsire-tsire na tsire-shire na Nalta jute, an dafa shi da man zaitun, albasa, tafarnuwa, tumatir da albasa; sanannen abincin bazara ne, musamman a cikin gundumomin Miniyeh-Danniyeh da Akkar. 

Bedouins suna da tsohuwar al'adar dafa abinci daban-daban. Ana yanka kaza gaba ɗaya, an cire hanji, kuma an cika ciki da ganye, kayan yaji da shinkafa sannan a rufe su da zaren mai kauri. Sa'an nan kuma ana tafasa kaza don ƙirƙirar broth don miya na molokhia wanda, bayan shiri, ana ba da shi azaman abubuwa daban-daban guda biyar: miya na molukhia, Gurasar Larabci, kaza (wanda aka cika da shinkafa mai ɗanɗano), ƙarin shinkafa, da ƙaramin kwano tare da cakuda ruwan lemun tsami da sliced chilli. Ana haɗa miya tare da shinkafa da ruwan lemun tsami bisa ga dandano, yayin da ake cin kaza a kan farantin daban.

 Tunisiya 
A Tunisiya, ana shirya abincin ne daban-daban daga hanyar Masar. A ganye, da riga an raba su daga tushe, ana bushe su sa'an nan kuma a niƙa su don samar da wani abu mai kyau foda kuma a adana su a cikin kwalba ko wasu rufewa kwantena. Ana shirya foda tare da man zaitun kuma wasu lokuta ana sanya tumatir a cikin sauce, ba miya ba, kuma ana ƙara manyan naman sa a tsakiyar dafa abinci. Sauce mai duhu mai duhu yana cinyewa a kan zafi mai ƙarancin zafi kuma an bar shi ya yi kauri zuwa daidaitattun sauce na tumatir. Ana ba da sauce a cikin ƙananan faranti masu zurfi tare da nama kuma ana cinye shi tare da farin burodi na gargajiya. A wasu yankuna inda ba a saba da naman sa ba, ana amfani da ɗan rago amma yana dafa abinci na ɗan gajeren lokaci.

 Abincin Kenya 
A Kenya, an san abincin da murere (Luhya), murenda, apoth (Luo), da sauran sunayen harsuna da yawa. Yana da mashahuriyar kayan lambu tsakanin al'ummomi a yankin Yamma (Vihiga, Kakamega, Busia, Trans Nzoia da Bungoma Counties) da kuma yankin Nyanza (Kisumu, Siaya, Homa Bay, Kisii, Migori da Nyamira Counties). Yankunan biyu suna cikin yankin da ke kusa da Tafkin Victoria. Ana raba ganyen jute daga rassan, an wanke su, sannan a tafasa su cikin ruwan gishiri mai ɗanɗano tare da ligadi (wani nau'in soda (bicarbonate na soda), ko munyu (gishiri na gargajiya). Ana tafasa ganye tare da wasu kayan lambu irin su likuvi (Vigna unguiculata (cowpea) ganye) ko mito (Chipilín) don rage ƙanƙanta da taimakawa wajen taushi da sauran ganye. A wasu lokuta, bayan tafasa na kimanin minti talatin, ana dafa kayan lambu tare da tumatir da albasa a cikin mai.  (Akwai hanyoyi da yawa na shirya mutere da kuma wasu hanyoyin da ake ba da shi). Abubuwan yaji kamar curry, pepper, masala, ko coriander zaɓi ne. Ana ba da Mutere tare da ugali (abin da ake amfani da shi, abincin hatsi da aka dafa) kuma ana iya haɗa shi da nama ko kaza.

 Abincin Afirka ta Yamma 
Daga cikin Yoruba a kudu maso yammacin Najeriya, ana kiranta Ewédú  kuma ana ba da shi tare da garin yam da aka dafa (àmàlà) ko wani abinci mai laushi. A Laberiya, ana kiranta sauce palaver, kuma ana ba da shi tare da shinkafa ko fufu. A Gambiya, ana kiranta kereng-kereng kuma ana amfani dashi don yin supakanja (abinci da aka fi ba da shi a ranakun Asabar kuma an yi shi da okra, Man dabino ja, kifi da nama). 

A Ghana, an san shi da ademe ewe ko ayoyo ganye kuma ana amfani da shi don yin soya tare da Banki (abinci na masara) ko shinkafa da aka dafa).

 Abincin Cyprus 
A Cyprus, an san abincin da molohiya . Ya shahara a tsakanin Girkanci Cypriots da Turkiyya Cypriotes. Ana shuka ganyen jute kuma suna girma a cikin bazara, inda ake girbe su kuma ana raba ganyen daga tushe kuma an bushe su gaba ɗaya. Ana dafa su a cikin burodi na tumatir tare da albasa da tafarnuwa. Ana iya ƙara ɗan rago a kan ƙashi ko kaza tare da ƙashi. Don sakamako mafi kyau, ana amfani da lemun tsami da dankali don taimakawa wajen kiyaye daidaito daga zama mucilaginous ko slimy. Ana ba da shi tare da kwanciyar hankali tare da gurasar sourdough.

 Abincin Haiti 
A Haiti, an fi sani da abincin kore mai laushi da Lalo kuma ana dafa shi da al'ada tare da ko ba tare da nama ba. Lokacin la'akari da nama, 'yan Haiti suna amfani da naman sa ko kafada. Abinci na teku kamar blue crabs, shrimp ko ƙafafun snow crab suma zaɓuɓɓuka ne. A al'adance ana ba da shi tare da farin shinkafa.

 Abinci 
Shafuka suna da wadataccen Folate, Beta-carotene, baƙin ƙarfe, calcium, Bitamin C da fiye da bitamin 32, ma'adanai da abubuwa masu mahimmanci. Shuka tana da aiki mai karfi na Antioxidant tare da muhimmiyar α-tocopherol daidai da bitamin E.   

 Tsohon nassoshi 
Ana samun kalmar shuka a cikin tsoffin harsunan Bahar Rum kamar Masarawa da Girkanci. Cognates na kalmar sun haɗa da Tsohon Girkanci  (malákhē) ko  (molókhē), Girkanci na zamani  (molókha), Larabci na Masar  (molokhiyyah) da Ibrananci na zamani  (malukhia).

 Dubi kuma 

 Jerin abincin Gabas ta Tsakiya
 Jerin abincin Afirka

 Manazarta 

Rukuni:Shafuka masu fassarorin da ba'a duba ba