Molokhia (Egyptian Jute Leaf Soup with Chicken)
Local name: ملوخية
In short: Silky green soup of finely chopped jute leaves in chicken broth, finished with sizzling garlic and coriander and ladled over rice. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Molokhia is a deep green, glossy soup that appears regularly on Egyptian family tables. The leaves are chopped very fine, simmered briefly in good chicken broth, and finished with garlic and coriander sizzled in ghee and poured in at the last moment. It is ladled over rice, with the roasted chicken alongside. The texture is silky, a little like okra.
Instructions
- Put the chicken, onion, cardamom, bay leaf and salt in a large pot with the water. Bring to a boil, skim off the foam, then simmer partly covered for 45 minutes, until the chicken is tender.
- Lift the chicken onto a tray and strain the broth, keeping it hot. Roast the chicken at 220°C (425°F) for 15 minutes until golden, with juices running clear at 74°C (165°F).
- Bring 1.2 liters (5 cups) of the broth to a gentle simmer in a clean pot. Stir in the molokhia and 1/2 tsp salt and cook for 5 to 7 minutes, until the leaves are soft and the soup looks dark and glossy.
- Keep the heat low, because a hard boil makes the soup stringy and dulls the color. Stir gently now and then.
- Melt the ghee in a small pan over medium heat and fry the garlic for 1 to 2 minutes, until light golden and fragrant. Stir in the coriander for 10 seconds.
- Pour the sizzling garlic mixture into the soup; it will hiss. Stir once, cover for 1 minute, and taste for salt.
- Serve in bowls with rice and a piece of chicken, with lemon wedges on the side.
Tips
- If you use fresh leaves, strip them from the stems, wash, dry them fully, and chop as finely as you can with a very sharp knife. Wet leaves dilute the broth.
- Pour the garlic mixture in while it is still sizzling so the aroma blooms. Serve lemon on the side instead of adding it to the pot, because acid turns the green dull.
Questions and answers
What does molokhia taste like?
Mild and earthy, a little like spinach with a faint grassy note, rounded out by garlic and coriander. The texture is silky and slightly viscous, similar to okra.
Can I use dried molokhia?
Yes. Soak about 60 g (2 oz) of dried leaves in hot water for 10 minutes, squeeze out the water, and add them to the hot broth. Cook a few minutes longer than frozen leaves.
What can I use instead of chicken?
Rabbit, beef or lamb all work. Simmer the meat until tender, then follow the same steps. A good vegetable broth is possible, but the soup will be lighter in flavor.
How long does it take to make Molokhia (Egyptian Jute Leaf Soup with Chicken)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Molokhia (Egyptian Jute Leaf Soup with Chicken)?
About 510 kcal per serving, with 38 g of protein, 33 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 33 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
