soupEgyptian

Molokhia

Name: Molokhia
Prep time: 20 min
Cook time: 70 min
Total time: 45 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 500 g Molokhia leaves (fresh or frozen); 1.2 kg Chicken; 10 cloves Garlic; 2 tbsp Ground coriander; 80 g Ghee; 4 pieces Cardamom pods; 2 pieces Bay leaves; 1 piece Onion; 400 g Rice (to serve); 2 pieces Lemon (to serve); To taste Salt and pepper

Molokhia is a classic Egyptian soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Molokhia leaves (fresh or frozen), Chicken, Garlic, Ground coriander, Ghee, Cardamom pods, Bay leaves, Onion, Rice (to serve), Lemon (to serve) and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Egyptian cooking, be sure to also explore our recipe for Egyptian Fatteh.

Difficulty: easyPrep: 20 minCook: 70 minServes 5

Rate this recipe

Be the first to rate

0 likes

Ingredients

Molokhia leaves (fresh or frozen)500 g
Chicken1.2 kg
Garlic10 cloves
Ground coriander2 tbsp
Ghee80 g
Cardamom pods4 pieces
Bay leaves2 pieces
Onion1 piece
Rice (to serve)400 g
Lemon (to serve)2 pieces
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer

Simmer the chicken with the onion, cardamom and bay for forty-five minutes and strain the broth.

Step 2🔪 Prep

Chop the molokhia leaves finely with a mezzaluna or blitz them to an even green mass.

Step 3♨️ Boil

Bring the broth to the boil, add the leaves and immediately drop the heat to its lowest.

Step 4🍲 Simmer

Hold the soup just below a simmer for ten minutes, stirring; it thickens and turns slippery.

Step 5🍳 Fry

Crush the garlic with salt into a paste and fry it in ghee with the coriander until deep gold.

Step 6

Pour the tempering into the soup — it will hiss — and cover the pot immediately for a minute.

Step 7✨ Serve

Serve with boiled rice, the chicken and lemon, each in its own dish.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Molokhia carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown molokhia leaves (fresh or frozen) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!