Arbëreshë-style Gova Mallung

Ingredients

In the original Sri Lankan version of Gova Mallung, the dish primarily consists of cabbage and is flavored with Sri Lankan spices such as mustard seeds and curry leaves. However, in this Arbëreshë adaptation, we substitute cabbage with spinach and incorporate Arbëreshë-specific spices like cumin and chili flakes. Additionally, we introduce grated coconut to add a creamy element to the dish, which is not typically found in the original Sri Lankan recipe. We alse have the original recipe for Gova mallung, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 cup grated coconut 1/2 cup grated coconut
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
2. 2.
   Heat olive oil in a large pan over medium heat.
3. 3.
   Add cumin seeds to the hot oil and let them sizzle for a few seconds.
4. 4.
   Stir in the minced garlic and chopped onion, sautéing until the onion turns translucent.
5. 5.
   Sprinkle turmeric powder and chili flakes into the pan, stirring well to coat the onions and garlic.
6. 6.
   Add the chopped spinach leaves to the pan and cook until they wilt down, stirring occasionally.
7. 7.
   Once the spinach has cooked down, add the grated coconut and mix well.
8. 8.
   Season with salt to taste and cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Spinach — Ensure that the spinach leaves are thoroughly washed and any tough stems are removed before chopping.
• Cumin seeds — Toasting the cumin seeds in the hot oil before adding other ingredients will enhance their flavor.
• Grated coconut — Use fresh or desiccated coconut for the best results. If using desiccated coconut, rehydrate it slightly by soaking it in warm water for a few minutes before adding it to the dish.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add a finely chopped green chili.
• Serve Gova Mallung as a side dish alongside traditional Arbëreshë mains like lamb stew or roasted chicken.
• If fresh spinach is not available, you can use frozen spinach, but make sure to thaw and drain it well before cooking.
• Adjust the salt according to your taste preferences, keeping in mind that the grated coconut also adds a subtle sweetness to the dish.
• Leftovers of Gova Mallung can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave before serving.

Serving advice

Serve Arbëreshë-style Gova Mallung hot as a side dish with steamed rice or alongside traditional Arbëreshë bread, such as pita or flatbread. It also pairs well with grilled meats or as a filling for wraps and sandwiches.

Presentation advice

Garnish the Gova Mallung with a sprinkle of freshly grated coconut and a few cilantro leaves to add a pop of color. Serve it in a vibrant dish to highlight the vibrant green of the spinach and the contrasting white of the coconut.