melokheya in Japan: Cooking & Baking Posted February 2, 2004 FoodMan's comment on Beirutis using dried leaves is interesting... I always wondered why Lebanese mulukhiya is so different. Egyptians love the stickiness--the more snot-like, the better, seems to be the consensus. And Wolfert's recipe calls for mastic--does that increase the gooiness, I wonder? (And yes, Egyptians eat mastic ice cream--but that's a Greek import.)Also, FYI, mulukhiya is also called Jew's mallow. Beats me why.