Muloukhia
Mulukhiyah, mloukhiya, molokhia, mulukhiyya, malukhiyah, or moroheiya is the leaves of Corchorus species used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language.

1. Boil chicken with onion and black pepper.
2. Soak dry muloukhia in hot chicken broth for one hour.
3. Boil the muloukhia with its broth .
4. Fry one tsp. of dry coriander in one tbs.. spoon of oil and add to the boiling muloukhia.
5. Add finely chopped bieta leaves and stir adding chicken broth according to desired thickness.
6. Before serving , fry some green coriander and garlic and add to the muloukhia.
7. Place chicken in oven with some slices of onions, lemon and spices.