Molokhia is a classic Egyptian soup made from finely chopped jute leaves. Its silky texture and fragrant garlic-coriander topping make it a comforting dish often served with chicken and rice.
Frozen chopped molokhia makes this version practical while preserving the soup’s distinctive texture. The leaves simmer gently in broth, then a quick sizzling tasha of garlic, coriander, and butter is stirred in at the end.
Do not boil molokhia aggressively after adding the greens. A gentle simmer keeps the soup glossy rather than stringy.
Serving Suggestions
Serve with chicken, white rice, lemon wedges, and toasted pita. Add a little chile vinegar or extra garlic topping for a sharper finish.
Recipe Notes
Molokhia is best served fresh but keeps refrigerated for 3 days. Reheat gently and avoid boiling; the soup thickens slightly as it rests.
Egyptian Molokhia with Chicken
Ingredients
Equipment
Method
- Place the chicken, broth, onion, and salt in a saucepan. Bring to a simmer and cook for 30 to 35 minutes until tender.
- Transfer the chicken to a plate. Strain the broth and return it to the saucepan.
- Add the molokhia to the hot broth and simmer gently for 8 to 10 minutes, stirring occasionally.
- Melt the butter in a small skillet. Add garlic and coriander and cook for 1 to 2 minutes until fragrant.
- Stir the garlic-coriander topping into the soup. Taste and adjust the salt.
- Serve the molokhia with the chicken, cooked rice, and lemon wedges.
Nutrition
Notes
- Keep the soup at a gentle simmer after adding the molokhia.
- Use fresh molokhia when available, adjusting the amount to taste.
- The garlic-coriander topping is called tasha and should be added just before serving.
