Molokhia is one of the most popular and comforting green soups in the Middle East. It is made from minced molokhia leaves, also known as jute leaves.
Every family has its own way of cooking Molokhia, but this version is very special to me because it is the one I grew up eating. It is simple, comforting, and full of flavor.
Molokhia
I love this soup so much, and it is also my family’s favorite. It is easy to make and flavored with a delicious mixture of coriander and garlic, which gives it the most amazing aroma and taste.
Today, I will show you how to make Molokhia, the way I learned it from my mother.
Why Does This Recipe Work?
- It’s simple and hassle-free dish.
- It is full of flavor.
- Perfect to serve with chicken, meat or white rice.
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?
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.
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.
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.
How To Serve
This recipe is best served warm. I like to serve it with white rice, vermicelli rice or basmati rice.
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.
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.
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Recipe
Egyptian Molokhia Soup
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.
Hanna says
I have tried both the Lebanese and Egyptian versions of this dish. So good!