Back when my grandmother first made me molokhia in her kitchen in Lebanon, “I wanted no part of it,” said Salma Abdelnour in Food & Wine. It was “an adult-looking dish,” to put my ...

In Tunisia, the molokhia is dried and ground into a powder, resulting in a silky, nearly black-colored stew with lamb. Sudanese people, because of their shared history with Egypt, also love molokhia.