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    Home » Recipes » Dinner

    Egyptian Molokhia Soup

    Published: Apr 12, 2023 by Radwa ·

    Jump to Recipe

    Super delicious and incredibly easy-to-make Egyptian Molokhia soup that is so popular in the Middle East.

    Cooked Egyptian Molokhia soup in a bowl.

    What Is Molokhia?

    Molokhia is a kind of leaf. It is often spelled differently depending on what Middle Eastern country you are referring to, but it is agreed to translate to “Jews mallows”. It comes from Jute Leaves, and the dish has a distinct green color.

    This green soup is a popular Middle Eastern dish which can be cooked in different ways; today, I will show you how to make a simple Molokhia without chicken or beef.

    Why Does This Recipe Work?

    • It’s simple and hassle-free dish.
    • It is full of flavor.
    • Did you know that the term Molokhia means “dish for the king”? Yes, so if you want to eat something grand and teeming with culture this recipe has it all for you.
    Pour Egyptian Molokhia soup from the pot to the bowl.

    Ingredients

    See the recipe card for full information on ingredients and quantities.

    Molokhia: I buy it frozen from Mediterranean or Middle Eastern stores. Make sure you buy minced Molokhia leaves NOT whole leaves.

    Vegetable oil: Vegetable oil is a good oil to saute the garlic. It has neutral flavors for a simple recipe.

    Garlic: Garlic brings out the aroma of the dish as well as adds flavor to the recipe.

    Ground coriander: Ground coriander is a spice that packs lots of flavors.

    Chicken stock: I use chicken stock; however, you can use vegetable or beef stock instead.

    Salt and ground black pepper: They are mainly used for tasing.

    Tomato paste: I use just 1 tablespoon of tomato paste to add a tangy flavor to the dish.

    How to Make Egyptian Molokhia Soup Recipe?

    Heat the oil over medium heat, add garlic and ground coriander, and sauté.

    One: If you have a frozen Molokhia, let it defrost at room temperature.

    Two: In a frying pan, heat the oil over medium heat, add garlic and ground coriander, and sauté for about 30 seconds until fragrant, then take off the heat and set aside.

    Add the Molokhia to the hot chicken stock.

    Three: In a large saucepan, add the chicken stock over medium-high heat and bring it to a boil; add the Molokhia and lower the heat to low.

    Tip: If the consistency of the soup is too thick, add more chicken broth to counter it. The Molokhia soup is best when the soup is at medium consistency.

    Add the garlic mixture and tomato paste.

    Four: Cook until you see bubbles on the sides, then add the garlic mixture and tomato paste, cook for one more minute,

    Tip: Do not cook in high heat, always cook in medium to low heat to avoid burning it.

    Five: Then turn off the heat. Serve warm.

    Tip: Do not cover the Molokhia when it is hot; otherwise, it will separate from the soup base if it is covered while hot, wait for it to cool down.

    Eating Molokhia with rice.

    How To Serve

    This recipe is best served warm. I like to serve it with white rice, vermicelli rice or basmati rice. Sometimes, I add chicken strips or meat strips to add more protein to the soup.

    You can also serve it with a side of Zucchini Pancakes, Cabbage Patties, naan or pita bread.

    How To Store

    Store the Molokhia inside the fridge in an airtight container. This will make it last for about 3 to 5 days.

    I don't recommend freezing it as this dish is best eaten the day it is made or the day after. Freezing can affect the taste and texture of the Molokhia.

    A bowl of Molokhia.

    Can I Replace Molokhia With Spinach?

    Spinach and Molokhia are very different, even if they might look alike. A Molokhia soup will not be the same as Spinach. You can combine the two if you’re running low on any of them.

    More Soup Recipes

    • Gypsy Soup
    • Caribbean Seafood Stew
    • Spicy Korean-Chinese Seafood Soup (Jjampong)

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    Recipe

    Molokhia in a bowl.
    Print Pin
    5 from 5 votes

    Egyptian Molokhia Soup

    Egyptian Molokhia soup is made with minced Jute leaves cooked in broth.
    Course Dinner
    Cuisine Egyptian, Middle Eastern
    Diet Vegetarian
    Freezer friendly No
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 5 Servings
    Calories 146kcal
    Author Radwa

    Equipment

    • Pot
    • Garlic press
    • Skillet

    Ingredients

    • 1 bag Molokhia , frozen
    • 10 cloves garlic , minced
    • 1 tablespoon ground coriander
    • 2 tablespoon oil
    • 4 cups chicken stock
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon tomato paste

    Instructions

    • Let the Molokhia defrost at room temperature.
    • In a skillet, heat the oil over medium heat, add garlic and ground coriander and sauté for about 30 seconds until fragrant, then take off the heat and set aside.
      10 cloves garlic, 1 tablespoon ground coriander, 2 tablespoon oil
    • In a pot, add the chicken stock over medium-high heat and bring to a boil; add the Molokhia, salt and pepper and lower the heat to low.
      1 bag Molokhia, 4 cups chicken stock, ½ teaspoon salt, ¼ teaspoon ground black pepper
    • Cook until you see bubbles on the sides, then add the garlic mixture and tomato paste, cook for one more minute, then turn off the heat. Serve warm.
      1 tablespoon tomato paste

    Notes

    • If the consistency of the soup is too thick, add more chicken broth to counter it. This recipe is best when the soup is at medium consistency.
    • Do not cover the pot when it is hot. The Molokhia will separate from the soup base if it is covered while hot, wait for it to cool down.

    Nutrition

    Serving: 1serving | Calories: 146kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 346mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5382IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 2mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

    Comments

    1. Hanna says

      April 12, 2023 at 2:24 am

      5 stars
      I have tried both the Lebanese and Egyptian versions of this dish. So good!

      Reply
    5 from 5 votes (4 ratings without comment)

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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