Mistress Samira is a top-earning financial Dominatrix and the ‘Divine God’ of the Holy Religion of Goddess Arabesque. She is also an exquisite cook. Mistress Samira invited me into her home and prepared Mulukhiyah, a traditional Egyptian peasantfood. Mistress Samira is eloquent and elegant and has the largest hijab collection I’ve ever seen. It is easy to see why her religion has so many followers.
Mistress Samira tells me about growing up in Cairo while she chops the onions. She affectionately refers to the onions as her, ‘reserve onions’ which she hides incase of emergencies. Mistress Samira says that most Americans don’t enjoy Mulukhiyah because of the texture, which she describes as a similar consistency to okra. But I loved the unusual gelatinous texture and hint of cumin. As the rice cooked and the sauce simmered, Mistress Samira and I went to the living room and passed the hookah back and forth between ourselves sharing smoke and stories of slaves. Throughout the afternoon the deliverymen frequented her door with gifts from her loyal subjects.
Here is the family recipe that Mistress Samira shared with me for Mulukhiyah. The broth is best if it is duck broth, but “pigeon” or “dove” also work. At the end, you can fry fresh chopped garlic in butter and put it on top (like a dollop of sour cream of chili).
-3 1/2 cups of dried mulukhiyah
-1 onion finely chopped
-1 lb. – 1 1/2 lbs. lamb meat (you can use chunks or lamb shanks) (no meat for peasants!)
-4 cloves of garlic
-7 cups of water
-salt, pepper, allspice and lemon juice to taste
-2 cups uncooked rice
- Cook rice according to directions. We used a rice cooker.
- While rice is cooking, boil meat in water with salt and spices. Cover and simmer until the meat is tender. Once the meat is tender, remove from water and sauté with chopped onion in a bit of olive oil or butter. (If you are not using meat, just skip to the onion)
- Add the mulukhiyah (or as the packaging translate this to ‘minced jews’) and cook it a bit before adding the broth to the mixture (at least 6-7 cups). Simmer for 15-20 minutes. Add lemon juice, salt, pepper and cumin to taste at the very end.
- Flash fry chopped garlic in butter and serve over rice.