Molokhia, also Mulukia, is mainly made from mallow leaves or minced Jews/Jute, then let it cook and sink in broth. It’s a recipe when you want to eat like a Pharaoh. However, there is no explicit evidence that this dish dates back to Ancient Egypt food families; we promise you to enjoy this fantastic Mediterranean dish more than you might expect.
Why Do Egyptians Love Molokhia?
This green soup is a leafy green soup that is one of the most popular foods in Egypt. It has a slightly sweet taste with a gummy texture.
Molokhia is often cooked with chicken or lamb and served over rice.
The dish is believed to have originated in the Mediterranean region and is thought to be one of the oldest cultivated vegetables.
The soup is rich in vitamins A and C, iron, and calcium. It is also an excellent source of fibre. It is traditionally prepared by simmering the leaves in broth until they are tender. The cooked leaves are then pureed and served with meat and rice.
Today, Molokhia is also commonly made into soup or stew. There are many recipes for it, but all of them are delicious! Today we will let you know how to prepare the typical Egyptian Molokhia.
What Does Molokhia Mean?
The word “Molokhia” comes from Arabic and means kingly status. Nowadays, it’s common to see this soup in Turkish and Levant kitchens, and everyone has their own spin. But if you try an Egyptian recipe, you will get stuck with it.
As we said, it’s made by cooking ground Jute leaves in broth, and you’d love to create your homemade broth by boiling chicken and then roasting it for a couple of minutes. After that, it would be a staple in your home.
Egyptian Molokhia Recipe
Be ready because you’re about to learn about the most delicious food in existence.
Here are the ingredients:
- 2 teaspoons ghee
- 1 package of frozen molokhia
- ½ teaspoon garlic, minced
- 1 ½ dry coriander
- 1 cup chicken bouillon *optional
- 2 – 3 cups chicken broth
- ¼ teaspoon baking soda
- ¼ cup tomato sauce *optional
- 2 to 3 cardamom pods
- Salt to taste
- Saute the garlic over for 10 minutes until slightly golden.
- Tip coriander and continue stirring
- Pour the broth without stopping stirring, and spread the bouillon if you’d use it.
- Add baking soda, if desired, and cardamon pods, and keep stirring until the bouillon dissolve.
- Add the molokhia and turn down the heat and keep stirring to make it dissolve.
- If you’d like to use tomato sauce, it’s time to add it. Then check the consistency of your soup. Add extra broth or bouillon-melted water if you want the thinner molokhia.
- Continue stirring, and once it starts to boil, turn off the heat and let it rest for at least 10 minutes. Don’t forget to uncover the pot.
Easy, mouthwatering, and cheap, there is no reason not to prepare this dish this week!
- Getting fresh molokhia can be challenging if you’re outside the Middle East. So, use frozen ones from any Arab grocery store and enjoy cooking without worrying about the taste. It’s incredible as well. (Honestly, in Egypt, we often use the frozen package to make this done)
- Using ghee will enhance your molokhia taste, but you’re welcome to use oil or any butter you have a hand on.
- If you want to preheat the remaining molokhia, make sure not to reach the boiling point.