Molokhia is a beloved Egyptian soup made from finely chopped jute leaves simmered in a rich broth, typically chicken or beef, and finished with a garlic-coriander sauté called tasha. It’s served over rice or with Egyptian bread, and its slightly mucilaginous texture is part of its charm. This recipe delivers a deeply savory, garlicky soup that comes together in under an hour, using either fresh or frozen molokhia leaves for authentic results.
Ingredients
- 2 lb (900 g) chicken pieces (drumsticks, thighs, or a whole cut-up chicken), skin removed
- 2 tbsp (30 ml) olive oil, divided
- 1 large onion, quartered
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp ground coriander
- Salt, to taste
- 8 cups (1.9 L) water
- 1 lb (450 g) fresh or frozen molokhia leaves (jute leaves), finely chopped (if using fresh, about 4 cups packed)
- 10 cloves garlic, minced
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 tbsp (30 g) unsalted butter or ghee
- 1 tbsp (15 ml) fresh lemon juice (optional, for serving)
Instructions
- Make the broth: In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the chicken pieces and brown on all sides, about 5 minutes. Add the onion, bay leaves, peppercorns, 1 tsp ground coriander, and a pinch of salt. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender. Using a slotted spoon, remove the chicken and set aside. Strain the broth through a fine-mesh sieve; discard the solids. You should have about 7 cups (1.6 L) of broth. If you have more, simmer to reduce; if less, add water.
- Cook the molokhia: In a separate large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the molokhia leaves (if frozen, add directly; if fresh, add after rinsing and draining). Stir constantly for 2-3 minutes until the leaves wilt and turn bright green. Do not brown them.
- Add the broth: Pour the strained broth over the molokhia. Stir well. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes. The soup will thicken slightly and become somewhat viscous.
- Make the tasha (garlic-coriander sauté): While the soup simmers, in a small skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1 minute. Add the ground coriander and cumin, and stir for 30 seconds until aromatic. Be careful not to burn the garlic.
- Finish the soup: Pour the tasha into the soup, stirring well. Taste and adjust salt. If using the reserved chicken, you can either add it back to the soup to warm through (remove bones first) or serve it alongside.
- Serve: Ladle the hot soup into bowls. Add a squeeze of fresh lemon juice if desired. Serve immediately with rice or Egyptian bread.
Tips
- Substitutions: If fresh or frozen molokhia is unavailable, you can use dried molokhia (about 3 oz/85 g), but rehydrate it in warm water for 10 minutes before using. The texture will be slightly less silky.
- Chicken safety: Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, per USDA FSIS guidelines.
- Common mistake: Overcooking the molokhia can make it stringy and lose its vibrant color. Keep the simmer short after adding the broth.
- Storage: Molokhia soup thickens as it sits; thin it with a little water or broth when reheating.
Serving Suggestions
Serve molokhia soup over a bed of white rice (baladi rice) or with a side of warm Egyptian bread (aish baladi). It’s also common to add a dollop of plain yogurt or a sprinkle of fried onions on top. The reserved chicken can be served on the side, either as pieces or shredded over the soup.
Variations
- Beef Molokhia: Replace chicken with 1 lb (450 g) beef stew meat, browned first, then simmered in the broth for 1 hour until tender. Use the beef broth for the soup.
- Rabbit Molokhia: A traditional option in some regions; use rabbit pieces instead of chicken, cooking until tender (safe minimum 160°F/71°C).
- Seafood Molokhia: Some coastal areas use fish or shrimp; add the seafood at the end to avoid overcooking.
- Vegetarian: Use vegetable broth and omit the chicken; add extra garlic and a pinch of baking soda to mimic the slight viscosity.
Storage and Reheating
Refrigerate leftover molokhia in an airtight container for up to 3 days. The soup will thicken; add a splash of water or broth when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot (165°F/74°C for leftovers). You can also freeze molokhia for up to 3 months, but the texture may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen molokhia instead of fresh? Yes, frozen is actually preferred in many places because it’s already chopped and retains its color and texture well. Add it directly to the pot without thawing.
What does molokhia taste like? It has a mild, earthy, slightly green flavor similar to spinach but with a unique mucilaginous (slimy) texture when cooked. The garlic and coriander tasha gives it a savory, aromatic punch.
Why is my molokhia bitter? Bitterness can occur if the leaves are overcooked or if you used dried molokhia that wasn’t properly rehydrated. Also, make sure to not burn the garlic in the tasha, as burnt garlic adds a bitter taste.
Can I make molokhia without chicken? Absolutely. Use vegetable or beef broth for the base. If using beef, follow the variation above. For a vegetarian version, add more garlic and a little olive oil to enrich the flavor.
How do I thicken or thin molokhia? Molokhia naturally thickens as it sits due to the mucilage. If it’s too thick, add water or broth. If too thin, simmer longer uncovered to reduce, or add a teaspoon of cornstarch slurry.
Is molokhia healthy? Jute leaves are rich in vitamins A and C, iron, and calcium. The soup is low in calories if you remove the chicken skin, but it’s not a medical claim—just a general nutritional note.
Related
- Food Lion Garlic Knots Recipe (Easy & Buttery)
- Grapes Line Art: A Simple Drawing Guide
- Rich’s French Toast Sticks CN Label Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).