Egyptian Molokhia soup is a delicious and easy-to-make green soup. This Molokhia soup recipe has its roots in Egyptian/Lebanese culture, and while it is not necessarily common in the West, it is one of the most famous soups in the Middle East.
Molokhia is a great, all-around meal that is functional and versatile. It can serve as a hearty meal or a starter.
Need more soup recipes, check Beef Stew with Tomato Sauce and Gypsy Soup.
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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.
Molokhia (green soup) is a popular middle eastern dish which can be cooked in different ways; today, we will make the Egyptian version, and we will make it simple without chicken or beef.
Why Does This Recipe Work?
This recipe will be your go-to Molokhia soup because:
- It’s simple and hassle-free. People might read the title of the recipe and think that since this dish is unfamiliar to them that it will also be hard to make. That can’t be farther from the truth. This is a stress-free recipe that is easy and fast to make.
- This Egyptian Molokhia recipe is very healthy. So, if you’re into making that shift in your diet, then getting this recipe into your list of healthy recipes is a must.
- The Molokhia recipe here is versatile as it is functional, you can be creative with this dish as it is very variation friendly. You can enjoy it as simply as this recipe, or you can be creative as much as you like.
- While this Molokhia recipe is simple, it is also a very adventurous dish. Suffice It to say, that one cannot say that this dish is boring. It is full of flavor, but it also has a very different texture as compared to other stews. Cooked Molokhia has a gooey texture, unlike other stews.
- This Egyptian dish is very filling and can be served as a meal for an entire family.
- 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.
Ingredients
Here are the different ingredients that you can find in this simple yet delectable, Molokhia Dish.
Molokhia: Molokhia is called and spelled differently in many different countries but in the west is often called “Jew’s Mallow” or “Jute Mallow Leaves”. In middle eastern countries, Molokhia is often found fresh (green leaves), but in the West, you can buy this in Mediterranean or Middle Eastern stores in frozen or dried leaves form.
Vegetable oil: Vegetable oil is a good oil to cook Molokhia. 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. It is known to be sweet and citrusy, perfect for any refreshing soup.
Chicken stock: Chicken stock is a popular soup base because it already has a good flavor that is easy to work with. You can use vegetable stock instead.
Salt and ground black pepper: They are mainly used for tasing.
Tomato paste: Tomato paste is used to add a tangy flavor to the dish while also making the soup base a bit thicker.
How to Make Egyptian Molokhia Soup Recipe?
One: If you have a frozen Molokhia, let the Molokhia 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.
Four: 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.
Success Tips!
- For those who are unfamiliar with the Molokhia Soup, follow these top tips:
- Do not cook in high heat, always cook in medium to low heat to avoid burning the Molokhia.
- 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.
- Do not cover the Molokhia when it is hot. The Molokhia will separate from the soup base if it is covered while hot, wait for it to cool down.
- You can always adjust the salt/pepper based on your taste.
Recipe Variations
- This recipe makes use of frozen Molokhia, you can use dried Molokhia but make sure to wash and strain the leaves first.
- You can substitute the chicken broth with beef broth if you like, for vegan eaters, the vegetable broth will also do.
- If you do not have tomato paste, you can swap the tomato paste with 1 teaspoon of sugar.
- If you have a limited amount of Molokhia you can mix it with a bit of spinach, as they are similar in appearance and taste. Molokhia has a different texture when cooked. It is gooey.
- You can also add chicken strips or meat strips to add more protein to the soup.
Serving Suggestions
This recipe is best served warm. It is often served with white rice, vermicelli rice or basmati rice but can be enjoyed as is if you’re not a fan of rice.
You can also serve it with a side of Zucchini Pancakes, Cabbage Patties, naan or pita bread. Lemon wedges on the side is also most served with this recipe.
Storage
Store the Molokhia inside the fridge in an airtight container. This will make it last for about 3 to 5 days.
Freezing is not recommended because the dish is best eaten the day it is made or the day after. Freezing can affect the taste and texture of the Molokhia.
Recipe FAQs
No, it is not recommended to boil it when reheating, as it will separate from the soup base.
No, you can’t eat it raw. It has a different taste when uncooked, it is very bitter.
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
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
- Do not cook in high heat, always cook in medium to low heat to avoid burning the Molokhia.
- 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.
- You can always adjust the salt/pepper based on your taste.
Variations
- You can substitute the chicken broth with beef broth if you like, for vegan eaters, the vegetable broth will also do.
- If you do not have tomato paste, you can swap the tomato paste with 1 teaspoon of sugar.
- You can also add chicken strips or meat strips to add more protein to the soup.
Magi
Easy and healthy. I love how easy this basic recipe is.
Hanna
I have tried both the Lebanese and Egyptian versions of this dish. So good!