Jew's mallow recipe

Jew's mallow (or Molukhia (الملوخية) in arabic, corète potagère in french, Corchorus olitorius in latin) is one of delicious and famous dishes loved by children and adults alike in middle east.

 Recently, scientific studies have shown that the mallow plant helps to calm the nerves, and the strengthening of sight because of the mallow contain vitamin A, they also contain a proportion of B vitamin that protects the body from anemia (anemia).

Ingredients:
500 g meat
1 kg Jew's mallow green chopped
2 tsp Salt
2 tsp of cooking oil
A few drops of soya sauce
A pinch of saffron
A pinch pepper
Coriander dry (depending on your taste)
Four large cloves garlic
Bay leaf (paper Laura)
2 onions chopped
100 g of parsley chopped

How to make the mallow ((or Molukhia (الملوخية) in arabic, corète potagère in french, Corchorus olitorius in latin):

In the cooker put the two teaspoon of oil on medium heat, after 1 minute add the meat( you can choose any type of meat you like) with the spices onions, garlic, bay leaf, and soya sauce.

after 5 minutes add 400 ml of water then close the cooker for 30 minutes.

After that add the mallow and parsley, then close the cooker again for 15 minutes.

Enjoy your meal.

The Herb Book: The Most Complete Catalog of Herbs Ever Published

Also known as "The Natural Remedy Bible," The Herb Book provides a comprehensive resource for building a livelier, healthier, happier life. More than 2,000 listings offer remedies for ragged nerves, nightmares, and coughing fits as well as suggestions for adding spice to recipes, coloring fabrics, freshening breath, and a host of other benefits. Complete and concise descriptions of herbs, illustrated by more than 275 line drawings, offer the most comprehensive catalog of "miracle plants" ever published.
Written by an expert and pioneer in the field, this easy-to-use reference features three parts. The first presents introductory historical information and background for using the rest of the book. The second part features individual numbered listings of medicinal plants with their botanical descriptions and uses. The third part emphasizes the variety of uses for the plants listed in Part 2, including mixtures for medicinal treatments, nutritious and culinary plants, cosmetic and aromatic purposes, plant dyes, and other applications. The book concludes with a captivating look at plant-related astrology, lore, and legends.