Molokhia, also known as Egyptian spinach or jute mallow, is a deeply savory, slightly mucilaginous green soup that has been a beloved staple in Egypt and across the Middle East for centuries. The leaves are cooked down with garlic and coriander, then served over rice with chicken or meat, creating a comforting, nutritious meal that is both simple and profoundly satisfying. This recipe delivers the authentic, silky texture and bright, herbal flavor that makes molokhia so special.
Ingredients
- 2 lb (900 g) fresh molokhia leaves (or 2 cups / 60 g dried molokhia)
- 8 cups (1.9 L) chicken or vegetable broth
- 1 whole chicken (about 3 lb / 1.4 kg), cut into pieces, or 2 lb (900 g) bone-in chicken thighs
- 1 large onion, quartered
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 6 cloves garlic, minced (about 2 tbsp / 20 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- Optional: 1 tbsp (15 ml) lemon juice for serving
- Cooked white rice, for serving
Instructions
- If using fresh molokhia, wash the leaves thoroughly and pat dry. Strip the leaves from the stems and discard the tough stems. Finely chop the leaves (a mezzaluna or food processor works well). If using dried molokhia, rehydrate it in warm water for 10 minutes, then drain and squeeze out excess liquid.
- In a large pot, combine the chicken pieces, quartered onion, bay leaves, peppercorns, and broth. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender. Using tongs, remove the chicken pieces to a plate. Strain the broth and discard the solids. Set the broth aside.
- While the chicken cooks, prepare the garlic-coriander mixture. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and ground coriander. Cook, stirring constantly, for 1-2 minutes until fragrant and the garlic is just golden. Do not burn. Remove from heat and set aside.
- Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces. Set aside.
- Return the strained broth to the pot and bring to a gentle boil. Add the molokhia leaves (fresh or rehydrated). Stir well. Reduce heat to a simmer and cook for 5 minutes (if fresh) or 10 minutes (if dried), until the molokhia is tender and has thickened the broth slightly.
- Stir in the garlic-coriander mixture, salt, and black pepper. Add the shredded chicken back to the pot. Simmer for another 5 minutes to heat through and meld the flavors. Taste and adjust seasoning.
- Serve hot over rice, with a squeeze of lemon juice if desired.
Tips
- Substitutions: If you can’t find molokhia, you can use fresh spinach, but the texture will be less silky and the flavor milder. Add 1 tsp of ground coriander extra to compensate. For a vegetarian version, use vegetable broth and omit the chicken.
- Dried vs. Fresh: Dried molokhia is more concentrated and has a deeper flavor. Use about 1/4 the amount of fresh. Rehydrating in warm water is essential to avoid a gritty texture.
- Mucilaginous texture: The signature “slimyâ€� texture is natural and desired. To reduce it slightly, cook the molokhia for a shorter time, but do not skip it entirely—it’s what makes the dish authentic.
- Common mistake: Do not boil molokhia vigorously for a long time; it can become stringy and lose its vibrant color. A gentle simmer is all it needs.
Serving Suggestions
Molokhia is traditionally served over a bed of fluffy white rice, with the chicken pieces arranged on top. It’s also common to serve it with warm pita bread, pickled vegetables, and a side of lemon wedges. A dollop of plain yogurt or a sprinkle of fried onions can add extra richness.
Variations
- Rabbit or beef: In some regions, molokhia is made with rabbit or beef instead of chicken. If using beef, use a chuck roast and simmer until tender, about 1.5 hours, before adding molokhia.
- Spicy: Add a chopped fresh chili (like serrano or bird’s eye) to the garlic-coriander mixture for a spicy kick.
- Tomato-based: Some home cooks add a can of diced tomatoes (14 oz / 400 g) along with the broth for a tangier, richer broth. This is not traditional but is a popular variation.
- Seafood: In coastal areas, molokhia is sometimes made with shrimp or fish. Use fish stock and add the seafood in the last 5 minutes of cooking.
Storage and Reheating
Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, place in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if it has thickened too much. You can also freeze molokhia (without the rice) for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines for leftovers.
Frequently Asked Questions
What does molokhia taste like? It has a unique, earthy, slightly bitter flavor similar to spinach but more robust. The texture is the most distinctive feature—silky and slightly mucilaginous, which helps it cling to rice.
Can I use frozen molokhia? Yes, frozen chopped molokhia is widely available in Middle Eastern stores and works perfectly. Thaw it in the refrigerator overnight, then add it directly to the broth without draining.
Why is my molokhia bitter? Bitterness can come from overcooking or from using old dried leaves. Make sure to cook fresh molokhia only briefly, and if using dried, check the expiration date. Adding a pinch of sugar can help balance bitterness.
Is molokhia the same as spinach? No, they are different plants, though both are leafy greens. Molokhia (Corchorus olitorius) has a more mucilaginous quality and a deeper flavor. Spinach is a good substitute in a pinch but will not replicate the texture.
Can I make this in a pressure cooker? Absolutely. Sauté the garlic and coriander in the pressure cooker, add broth and chicken, cook on high pressure for 15 minutes, then quick release. Remove chicken, shred, add molokhia, and simmer on sauté mode for 5 minutes.
How do I reduce the “sliminess�? The sliminess is natural. To lessen it, you can add a tablespoon of tomato paste or a squeeze of lemon juice at the end, or serve it with a dollop of yogurt. However, many consider the texture essential to authentic molokhia.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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