Thank you Mana, the ceremony sounds lovely. I also think that Chocolate is wonderful! Mallow is an interesting one as many recipes are about what the some Mediterranean kitchens call Mallow (Malva) is not what we call it. I am thinking of adding an adapted recipe to the book. Here is what I have found – very very rough first draft notes…
I find this a great soup to ease me through changing seasons, particularly into spring or into autumn. The mallow is very smooth and soothing. I think this could also be made with Lime leaves or Hollyhock leaves. Could work too! Try adding a few to the soup, rather than all Mallow leaves. Garnish with Malva Cheeses from Mallow and also hollyhock flowers, or lime flowers. And then finish the meal off with chocolate!! And lime flower tea – both are also in the Malvaceae
Mellow Malva Soup – Adaptation of Backoula
This is based on the traditional soup of Egypt and popular in Lebanon too, which was apparently banned in 10000 ish (as was felt to be a powerful aphrodisiac or because was a favourite food of some risk). Apparently they ate it in the fields/workplace for lunch and still wanted more of it at dinner time! (Greive?) In the Med. it is made with Nalta Jute or Jute mallow (Corchorus olitoris), which is known as Malva in Mediterranean countries (cheznermine.com ). Perhaps was Royal soup, only served to the Egyptian pharohs. Keeps a vibrant green so don’t put lid on the pot and simmer not boil. Don’t obercook the garlic. Combine fresh or frozen leaves to a pan, blend in the broth. Let simmer over a very low heat. Pour the ghee fried crushed garlic and chopped coriander whilst really hot so it makes a fabulous sizzle as it hits the soup. To avoid sliminess when using dried leaves, rehydrate them then repeatedly rinse until the water runs clean of slime (you will be able to feel it and the lack of it).
Ingredients
Broth (2 ½ cups)
Mallow leaves (fresh, dry or frozen) (would be 400g fresh/frozen)
Garlic
Coriander
Ghee (butter or oil)
Salt and pepper.
So I have made this a few times Mana and oh my, it is really really goey! I manage a small bowl, my family humours me, but it’s not a favourite so probably won’t end up in the book (although I am experimenting mostly with shop-bought Malva which is not actually Mallow as we know it. DO let us know if you experiment!
Local mallow leaves are lovely! Yes, they could be used for thickening for sure. The Mediterranean ones are bombastic by comparison. Or perhaps I just need to sharpen my cooking skills!