National Dishes of the World

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Molokhia
Photo: Habib M'henni, CC BY-SA 3.0, Wikimedia Commons

soup

Molokhia

ملوخية (molokhiya)

A thick green soup of chopped jute leaves in broth with garlic fried with coriander, served with rice and bread.

Eaten in: Egypt

Prep
15 min
Cooking
1 h 10 min
Total
1 h 25 min
Servings
4

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About the dish

Molokhia is finely chopped jute mallow leaves cooked briefly in a broth of chicken, rabbit or beef. The soup is a deep green and has a slightly slippery, silky texture that Egyptians love. Its soul is the ta'leya – garlic fried in ghee with ground coriander and poured into the pot at the very end. It is served with white rice, bread and the meat used to make the broth. It is a home-cooked dish eaten all year, though it is best in summer with fresh leaves.

Main ingredients

  • jute mallow leaves (molokhia)
  • chicken broth
  • garlic
  • ground coriander
  • ghee
  • rice

More: Wikipedia (en)

Recipe

Molokhia

https://foodmap.ominuvo.com/dish/molokhia

Ingredients

4 servings

4 servings

Method

  1. Cover the chicken with 1.5 l water, add the peeled onion, bay leaves and cardamom, season with salt and simmer covered for 50 minutes.

  2. Lift out the meat and strain the broth; you can brown the chicken in the oven to serve.

  3. Bring 1 l of the broth to the boil, add the frozen molokhia and stir until it thaws and spreads through.

  4. Cook uncovered over low heat for 5–7 minutes until hot – do not let it boil hard or the leaves will sink.

  5. Crush the garlic and fry it in the ghee with the coriander until golden and fragrant.

  6. Pour the sizzling ta'leya into the soup, stir, season with pepper and serve at once with rice, bread and the chicken.

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