Greek Recipes

Greek and Cypriot recipes

Mulahwajah Byzantine recipe

Serves two.

Mulahwajah means “hasty.” The book says that this recipe was often prepared for Harun al-Rashid. Galangal is sold in Arabia as ‘irq al-hail or khulanjan, and in Southeast Asian markets under such names as kha and laos. Dried ginger could be substituted. Use the rue sparingly—it’s very bitter.


  • 2 tablespoons oil
  • 1 onion
  • 2 leeks
  • rue, preferably fresh
  • cilantro (green coriander, kuzbarah)
  • ½ pound lamb, chopped or ground
  • 2 teaspoons ground coriander seed
  • ½ teaspoon cinnamon
  • 1 teaspoon ground caraway
  • 1 teaspoon ground pepper
  • 1 teaspoon ground galangal
  • 4 teaspoons vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey


  • Heat oil in pan.
  • Add onion, leeks, pinch of rue and 2 to 3 sprigs cilantro and fry until soft.
  • Add meat and fry until brown.
  • Add coriander, caraway, pepper, galangal, vinegar and soy sauce.
  • Cook until done.
  • Stir in honey and garnish with several more sprigs cilantro.
  • Serve with flatbread.

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