Molokhia
Molokhia is a beloved Egyptian green soup made from finely chopped jute leaves cooked in a rich chicken broth and finished with a sizzling garlic and coriander infusion. It is served over rice or with bread and is considered one of Egypts most iconic comfort dishes.
Silky Egyptian jute leaf soup with a fragrant garlic and coriander finish poured tableside.
Nutrition per serving
Ingredients
base
broth
tarka
Instructions
Prepare the Chicken Broth
Simmer chicken pieces in 6 cups of salted water with onion and bay leaf for 30 minutes until fully cooked. Remove the chicken, strain the broth, and keep it hot over low heat.
Cook the Molokhia
Bring 4 cups of strained chicken broth to a gentle simmer and stir in the frozen chopped molokhia leaves. Cook for 5 minutes stirring frequently until the leaves are fully thawed and the soup develops its characteristic slightly thick consistency.
Make the Tarka
In a small pan melt butter over high heat and fry minced garlic until golden and fragrant about 60 seconds. Quickly add ground coriander stir for 15 seconds then immediately pour the entire sizzling mixture into the molokhia soup.
Serve
Ladle molokhia over white rice and top with shredded cooked chicken. Serve with a side of toasted pita bread and a small bowl of tomato and onion salad dressed with vinegar.
Substitutions
Common mistakes
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