Molehiya (mulukhiyah)

Molehiya are the leaves of the jute plant; in Cyprus they are gathered and dried in summer and soaked and cooked in winter.

Turkish Cypriots usually stew them with lamb or chicken, onion, tomato and lemon and eat them with rice; when cooked they give a thick, slightly viscous sauce.

Originating in Egyptian and Arab cuisine, the dish has become an integral part of Turkish Cypriot cooking, and for many families molehiya is "the taste of home".