Comments on: Ravioli with mulukhiya and sweet potato http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/ Kosher vegetarian recipes from my kitchen in Tel Aviv Sun, 12 May 2013 10:47:23 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Sally - My Custard Pie http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-66625 Sally - My Custard Pie Mon, 05 Jul 2010 06:25:51 +0000 http://food.lizsteinberg.com/?p=3389#comment-66625 Thanks Liz. I must try it sometime.

]]> By: Liz http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-66600 Liz Sun, 04 Jul 2010 23:59:06 +0000 http://food.lizsteinberg.com/?p=3389#comment-66600 Sally, one other thing I just realized, regarding your question about the gooeyness — part of the reason my pasta didn’t have a gooey texture (I think) is because there was only a thin layer of filling in every piece. So, it’s possible that the lack of critical mass of moloukhiyeh leaves kept the filling from getting gooey inside.

]]> By: Liz http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-64734 Liz Wed, 23 Jun 2010 16:21:07 +0000 http://food.lizsteinberg.com/?p=3389#comment-64734 Hi Sally, yes, the mulukhiya is diluted enough by the other ingredients so that it’s no longer gooey.

Cheers,
LIz

]]> By: Sally - My Custard Pie http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-64357 Sally - My Custard Pie Mon, 21 Jun 2010 06:03:36 +0000 http://food.lizsteinberg.com/?p=3389#comment-64357 There are few things I dislike, but okra and mulukhiya are two of them for that gelatinous texture (mucose!) that you so brilliantly describe. Does cooking it like this as a pasta filling with sweet potato reduce that texture that I so despise? (the taste is nice)Thanks

]]> By: Liz http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-61612 Liz Fri, 28 May 2010 09:48:13 +0000 http://food.lizsteinberg.com/?p=3389#comment-61612 Thanks, Yael and Baroness!

]]> By: Liz http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-61611 Liz Fri, 28 May 2010 09:47:38 +0000 http://food.lizsteinberg.com/?p=3389#comment-61611 Thanks, A-Man! We have all sorts of weird things here.

]]> By: Liz http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-61610 Liz Fri, 28 May 2010 09:40:11 +0000 http://food.lizsteinberg.com/?p=3389#comment-61610 Sarah, if you do something with molokhiya and cheese, I think it’d be quite interesting, and I’d love to see a blog post about it.

]]> By: a-man http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-61093 a-man Sun, 23 May 2010 10:37:10 +0000 http://food.lizsteinberg.com/?p=3389#comment-61093 Another verry interesting exotic ingredient that I have never heard of in Germany.

Thank you for another interesting discovery from Israel.

]]> By: Sarah http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-60883 Sarah Thu, 20 May 2010 17:42:15 +0000 http://food.lizsteinberg.com/?p=3389#comment-60883 I was just thinking about mloukhia yesterday (things like that just pop into my head), I thought of adding cheese to it and then perhaps I would not notice it’s famous slimy texture. Your fusion cuisine looks delicious!

]]> By: Yael http://food.lizsteinberg.com/2010/05/20/ravioli-with-mulukhiya-and-sweet-potato/comment-page-1/#comment-60864 Yael Thu, 20 May 2010 14:57:12 +0000 http://food.lizsteinberg.com/?p=3389#comment-60864 I have never tried mulukhiya,and nice to know that it can be found at the Carmel market too. Your raviolis look lovely!

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