Wash the mulukhiyah leaves and drain them well.

In a skillet, heat the vegetable oil. Sauté the onion, garlic, half of the tomatoes, and the hot chili pepper.

Roughly chop the mulukhiyah leaves and gradually add them to the skillet. Stir, then add salt, spices, and a little water. Cook until the leaves are tender.

Add the remaining tomatoes, stir a couple of times, cover, and turn off the heat.