Molokhia (Egyptian Jute Mallow Soup)
Molokhia is a popular Egyptian soup made from the leaves of the jute mallow plant. It is a comforting and flavorful dish that is often enjoyed with rice or bread. Molokhia has a unique texture and a distinct earthy taste, making it a beloved staple in Egyptian cuisine.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Molokhia is traditionally served with rice or bread. It can be enjoyed as a standalone soup or as part of a larger meal with additional side dishes. Some variations of molokhia include the addition of meat or poultry for added protein.
Adapted from the source recipe's notes.Method
- 01
If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
- 02
In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- 03
Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
- 04
Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
- 05
Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
- 06
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
- 07
Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
- 08
Serve the molokhia hot, accompanied by cooked rice or bread.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Aseel zm; view original image record .
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