Mulukhiyya is the leaves of the Corchorus species (Jute leaves) used as a vegetable. It is a popular Middle Eastern and North African countries. 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.