Molokhia
“A traditional Egyptian soup made from finely chopped jute leaves, often served with chicken or rabbit.”
Molokhia Leaves
Broth
Garlic
Cilantro
salt
JuteWhere it comes from
Molokhia is believed to have originated in ancient Egypt and remains a beloved dish, symbolizing health and prosperity.
On the Palate
How it's made
4 steps · Show ↓20 min active
How it's made
4 steps · Show ↓- 15 min
Rinse the molokhia leaves thoroughly under cold water, then finely chop them. In a large pot, bring the broth to a gentle simmer over medium heat.
- 22 min
In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add minced garlic and chopped cilantro, stirring until the garlic is golden and aromatic, about 2 minutes.
- 310 min
Add the chopped molokhia leaves to the simmering broth. Stir gently and allow the leaves to cook until they soften and the broth becomes thick and mucilaginous, about 10 minutes.
Watch outStir frequently to prevent the leaves from sticking to the bottom of the pot and burning.
- 43 min
Add the sautéed garlic and cilantro mixture to the pot. Season with salt to taste, stirring well to combine all flavors.
