Molokhia, also Mulukhia is a green soup made from minced Jews/Jute mallow leaves and cooked in broth. This is the Egyptian Molokhia with all its tips and tricks from my grandma's kitchen.
Molokhia
In our home Molokhia is indeed a love story when it is there on the table everyone gets excited about dinner. I make Molokhia almost weekly, it is my kids' favorite thing to eat with rice.
Almost everyone I know loves Molokhia and it is a mother's secret in Egypt to feed little kids other vegetables too. You see when kids pass their first year, and some people even do it earlier, we introduce the famous rice and Molokhia combo to them. 99.9% of the kids love it, after they get used to it Egyptian moms start their tricks. Put a pile of rice with Molokhia and hide anything in there. Broccoli, peas, carrots, beans.... and so on. Just make sure to cut them into small pieces and the kids will gladly lick their plates. Of course when they get older they will start to object, but at least they got something and you'll feel good about their dinners :).
Mulukhiyah is cooked with lots of garlic and coriander and that's probably why I do not like to give it to my kiddos before they reach 13-14 months old as it might give them gases.
In Egypt we usually buy fresh green Molokhia leaves that looks like mint leaves but bigger, then we use a special curved sort of knife to mince it manually until it is very very fine like this one below.
What is Molokhia?
Molokhia is a type of leafy plant called Corchorus, Jews mallow, Jute mallow or Nalta. It is said that Molokhia started from Egypt and then spread to the rest of the Middle East, North Africa and East Mediterranean regions. It can be found in different forms from fresh leaves, dried or frozen variety.
Hence making its uses very versatile as well in soups, curries, salads and many other uses. The most common use in Egypt is the green soup which I will show you shortly how to prepare. Read more about the plant here.
Where can I buy Molokhia?
Although it is very hectic and time consuming to mince fresh Molokhia leaves, many people still prefer this method. Others would use their food processor to mince the leaves.
Here in Colorado, I could only get a hold of the frozen Molokhia that can be found in any Middle Eastern stores. You can also find Molokhia online and I will give you a link at the end of the post.
How to cook Egyptian Molokhia?
Almost every Middle Eastern and their mother have their own taste for Molokhia. I was surprised to find that some people do not use coriander at all. Some like to make it with onions, some add cumin, others like it leafy without mincing it.
In Egypt alone some like making it with chicken broth others with rabbit broth and in some areas it is made with tomato sauce and others make it with shrimps. I am going to show you a new way for Molokhia recipe and why I love it more than the old way.
You will need:
- Cooking liquid: usually chicken broth or rabbit broth is used. You can use any broth of your choice.
- Frozen Molokhia: in this recipe I've used frozen Molokhia.
- Dry coriander: preferably freshly roasted and ground coriander, the smell is more heavenly.
- Garlic: lots and lots of garlic. Some people like to mince a whole head of garlic.
- Ghee: I love using ghee in many recipes, butter is ok as well use oil if you prefer to.
- Bullion cube: this is to add more flavor to the molokhia, you can skip it if you have none.
- Tomato sauce: This is one of the new things I've added to my recipe. It adds a hint of both tartness and sweetness. Some people add sugar some or tomato paste. if you are not used to adding tomatoes to your molokhia feel free to skip this ingredient.
- Baking soda: this one is to maintain a fresh green look for your Molokhia. This is very helpful if you will be making a big batch of molokhia or you intend to keep it the the fridge for 3 days or so. Feel free to skip.
- In a deep pot over medium-high heat melt ghee.
- Sauté garlic for 15-30 seconds.
- Until lightly golden and fragrant as shown in picture 3.
- Add coriander and keep stirring for another 30 seconds.
- The coriander will give its fragrance and turn a little more dark brown.
- Pour in some of the broth keeping the rest after we check consistency at the end.
- Sprinkle the bouillon cube. Stir until it is dissolved.
- Add the baking soda if you chose to, notice that the broth will foam.
- Add the Molokhia, and turn down the heat to medium low, keep stirring every now and then.
- Molokhia will slowly melt in the broth. Wait until it has completely melted.
- Pour in the tomato sauce and stir well.
- Check consistency: if it is too thick for your liking add more broth.
- Check the seasoning and sweetness: if you need salt or more tomato sauce.
- Serve with rice and pita bread.
Traditional method of making Molokhia:
Here is how my mom, her mom and I used to make Molokhia in the past: First you heat up the broth with some of the garlic and dry coriander. When the broth is boiling reduce heat and add the frozen Molokhia until is melts. In another skillet melt the ghee, saute the rest of the garlic and coriander. Pour the mix into the lightly boiling Molokhia on the other pot and let it cook for 5 more minutes.
Why I like this new way of cooking Molokhia?
First of all one less pan to clean, everything is done in one pot and that's it. Second: I am used to cook something with tomato sauce when I make Molokhia, then eat them together. This is a tradition I got from my sweet mother. By adding some tomato sauce to the Molokhia I stopped doing that, so few items to cook :).
I have tried adding the whole half cup of tomato sauce but really it was too much for us, so this is something you need to check for yourself. I have also tried adding sugar as recommended by many online recipes but my kiddos did not like it. SO a little tomato sauce was just the right thing for us.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
If you want to buy frozen Molokhia online try the Ziyad brand . It is a reputable brand and their products are high quality.
Tips:
- Eating Mulukhia with tomato sauce is something not all Egyptians are doing. So if you have some Egyptian guests coming over it is safer to make it without the tomato sauce or the baking soda. You might want to make something like this okra stew or black eyed peas on the side. If your guests puts them together in their plate then you know they like eating their molokhia with tomato in it :).
- Do not add the baking soda if you usually do not have leftovers, there is no need to.
- If you like cooking Mulukhia the traditional way feel free to do so. It is just my preference to cook it that way to make my life easier.
- Do not cover Molokhia right after making it, let it cool down first. Covering it might make it separate.
- When reheating molokhia make sure it does not rapidly boil.
Serve with:
Mulukhia is usually served with vermicelli rice, pita bread and chicken.
Related Recipes
- Make this Frozen Okra Recipe for a vegan main dish or a delightful side dish to any meal. Well seasoned okra in rich, tangy tomato sauce with cilantro, this recipe will have you savoring the unique flavors of this popular vegetable.
- Egyptian Phyllo Meat Pie aka goulash is a delicious, buttery meat phyllo pie that is a stunning side dish for parties and holidays.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Molokhia
Ingredients
- 2 Tablespoons ghee. Note1
- ½ Tablespoon crushed garlic. 2-3 lardge garlic cloves.
- 1 ½ Tablespoon dry coriander.
- 1 cube chicken bouillon. Note2
- 2-3 cups chicken broth divided. Note2
- ¼ teaspoon baking soda. Note 3
- 2 Tablespoons to ¼ cup tomato sauce. optional. Note4
- 1 (400g) package of frozen Molokhia.
- Salt to taste
Instructions
- In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.
- Add coriander and keep stirring for another 30 seconds.
- Pour in one and half cups broth and sprinkle the bouillon cube.
- Stir everything together until bouillon is dissolved. Stir in the baking soda if using.
- Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth.
- Pour in the tomato sauce and still well.
- Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.
- Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking. Note5
- Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.
- Molokhia is usually done when it just starts boiling all over on low heat.
- Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita bread.
Notes
Nutrition
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Stephanie Hafez
Your recipes are the best and this one included! Always popping by to find something new to make and they definitely satisfy Egyptian tastebuds around here. Shukran Awe!
Sandra
What if I only have dry molokheya, what’s the quantity conversion do you recommend and same prep? Thank you!
Amira
Sandra, I haven't yet tried the dry molokhia. I hope someone can chime in and let us know.
Paul
Hi Amira,
I’m soooo glad to have found this recipe. I have had a packet of dried Molokai leaves in my cupboard for ages. I bought them without knowing how to use them. I am assuming that the entire bag would be sufficient for the recipe.
I know from reading other comments that you have no experience of using dried leaves so I will let you know when I’ve made it
Paul:-)
P.S. I will have a look in the freezer section next time I go to the local Halal shop.
Naurael
Dear Amira,
many, many, many thanks for this recipe! My father is quite ill and has been craving dishes from Egypt - and this was my mom and my first try at molokhia, and came out perfectly (with the tomato sauce on the side), and was most enjoyed by my dad! Thank you so much once more - and having found your website, I will make some (or a lot ^^) of your other recipes as well for sure!
Love,
Naurael
Amira
Thank you so much Naurael for your comment, I am so sorry that your dad is sick I hope he will get better soon. Glad that he liked the recipe.
Anne Smith
I found some of these leaves in a local shop and asked what they were. They gave me rough directions, so I came home and found your recipe online.
I made the vegan version and we had it with a quinoa, spinach and pounded yam burger that I'd made. It was utterly delicious and I've printed off this recipe to make it again. I added tomato puree and the juice of half a lemon.
I read online that the leaves were bitter, but I didn't get any bitterness at all.
I also used coconut oil and A LOT of garlic .
Great recipe. Thank you.
Nancy
https://www.gardeningknowhow.com/edible/vegetables/molokhia/growing-egyptian-spinach.htm
Grow your own Molokhia
Barb Duff
Hi
I’m used to having chicken drumsticks in the molokhia. Is this something that you’ve done?
My question is…when would I add the drumsticks? I was planning on partially cooking the de skinned drumsticks and then finish cooking them in the molokhia.
Any suggestions?
Amira
You can do that or you can fully cook the drumstick and keep them in a little broth so they won't dry out until you are done making the molokhia then drop the drumsticks in at the last couple of minutes.
Shelly
Excellent recipe! I’ll pass it along to my kids and their spouses. It’s just like we remembered it.
Amira
Thanks Shelly, glad you liked it.
Julia Fournier
Hello! can i use dry molokhia ?
Amira
I haven't tried using it personally but I think other in the comments say they used it and it works.
Margaret
Amira, All I can get is the dried leaves. I know I can use them but I don't know what the exchange is If using the dry leaves rather than the frozen.
Tanya
Great recipe! I make the traditional Molokhia with the red sauce/ meat on the side. I have used several of your recipes and they never fail me.
Thank you, thank you!
Liza
Made this soup for the first time. I wanted to make something special for Ramadan and I surprised my husband. He was SHOCKED! He pronounced this recipe “amazing”. Thank you so much for making me a Molokhia enthusiast.
Amira
Thank you so much Liza for your feedback, glad your husband liked it.
Trina
I have ordered Palestinian Molokhia seeds to grow. I am excited to be introduced to this new to me Egyptian foods. Thank you for publishing your recipes. Although I am eating a vegan diet, I do try your vegetable dishes.
Trina
Vivi
Great recipe- i use the traditional one, no tomato sauce, no baking soda!
Amira
Thank you Vivi, happy you liked it.
Liz T
I always come back to this recipe when I’m homesick. Egyptian living in Houston. Only thing I add to this recipe is chopped onion soaked in white vinegar as a finishing touch. Thank you, Amira!
Amira
Thanks Liz for your comment, happy you find this recipe helpful. I will try your finishing touch, sounds interesting.
Chaher Soliman
Yes, Liz, chopped onion in vinegar is a typical Egyptian way of eating Molokhia, like a spoonful over one's own bowl of rice and Molokhia and it's optional, of course. Remember to add a little sprinkle of salt, not to flavour but to let the onion "sweat" out its essence. I am a chemist and think like one when I cook. Bon appétit. Oh, yeah, I am Egyptian-Canadian from Montreal (52 years + in the country).
Tacoyia
I make this dish quite often, but I made in a pot that is too big and I misjudged the broth amount. Now it’s too watery! How do I fix this?
Amira
Tacoyia, add more molokhia like another frozen pack.
Candi
My mother in Law passed last year but this is something my husband and 7 year old son LOVE. When she passed we found a bunch of frozen jute plant in her freezer so I found your recipe and make it for them. They absolutely LOVE and remind them of her. Thank you.
Amira
I am so sorry Candi for your loss and I am glad that this recipe reminded you of her and her delicious cooking. Thank you for your feedback.
Chanell G
Looks delicious! I grew molokhia for the first time this year (in Louisiana) and was looking for information on seed saving when I found your recipe. Do you also have a recipe for the traditional way? Perhaps your mother's method? I'd like to compare and see which I prefer.
Amira
Oh this is interesting Chanell, I wish I could grow my own as well. For the my mom's way of cooking it, it is written up there in the post under the title " Traditional method of making Molokhia".
Erin
A farmer friend in Houston gave me some fresh molokhia, so I decided to give this recipe a try and loved it! I decided to add about a tablespoon of tomato paste and it added a nice richness and helped thicken it. The end result was very mild, so I added a little more coriander and some cumin, then paired it with rice and spicy chicken, which balanced it out nicely. Will definitely make it again!
Amira
This is great Erin, one of my sons has started sprinkling some cumin over his plate of molokhia and he has invited me to try it but still I'm hesitant as I was not brought up to molokhia with cumin :). Now you've encouraged me to, thanks.
Andrew
I’m making this right now, because I’ve never eaten it before I am not sure what tasting raw or cooked tastes like, so I am unsure how long to cook the Molokhia. Can you give an approximate time for this specific recipe?
Amira
Andrew, if Molokhia is raw, it smells more like freshly cut grass if you know what I mean. When cooked you do not smell it that way. I hope this helps and I hope you enjoyed your Molokhia.I keep it on very low flame for around 20 minutes.
Jim Harris
Amira,
Where can I get Molokhia here in USA?
I live in New Jersey.
I see no link for it in your post...
Amira
Jim, unfortunately since the pandemic started I cannot find the frozen ones at amazon. If you have a nearby Middle East store, it should be there. Many people though stated that they had great results with dried molokhia, which is available at Amazon, I haven't tried it personally but I thought I should give you the option.
Diana
Amira,
Thank you so much for the recipe. I’m looking forward to try it.
Jim, I live in Philly and just bought the frozen leaves at Cousin’s Supermarket at 1900 N 5th St. Really close to Center City. Hopefully you’re on this side of Jersey!
Mary S
Jim, there are plenty of Middle Eastern groceries in NJ (East Brunswick has Afandina for example). Where in NJ?
Mahmoud G.
I love Molokhia! My dad taught me to make it same way as you; put in garlic, butter, and onion in same pot before adding in other ingredients.
Shokran, Amira!!
Amira
Dads and moms are the best! Thanks Mahmoud for your comment.
Dahlia Salem
Great recipe.....while I didn’t put tomato sauce, the chicken bouillon cube was a good addition because it evened out the salt content. Thanks for sharing. I love all your recipes, Amira!
Amira
Thank you so much Dahlia, happy you tweaked it to your liking.
Angela Gagauf
Amira, I've been dying to make molokhia for way over a year. Unfortunately, it is STILL not available online. I've tried all your links - present and past . Where else have you been purchasing this?
Amanda Gawadi
Hello Amira I have something silly to share with you. I love molokhia but hated the fact that I had to designate a certain small skillet for it because no matter how hard I tried to wash it the garlic smell always stuck to the skillet and I could always smell it when I use it. Silly right? But your recipe simply solved this problem by making it in one pot. Why haven't I think of this before?!. I shared you recipe with all my friends and they all love it. I do not use tomato sauce nor baking soda because this is just my taste. Thank you so much Amira.
Amira
Oh this is not silly at all Amanda but I am so happy that my recipe solved your problem. Thankful that you shared it with friends.
Angela Gagauf
The frozen molokhia has been out of stock for quite some time and Amazon doesn't know when or if it will be back in. However, they do have dried molokhia. Any comments about using this? Would it be used the same way?
Amira
I am so sorry I haven't tried it before.
Cameron Su Buster
My Anne (I was an exchange student to Cyprus in 1971) used dried Molokhia. We would spread sheets out on the living room floor and dry it there. She cooked it in a pressure cooker with lamb. It was one of my favorite things!
foofo
You can use dried, fresh or frozen. Doesn't matter. I made Mulokiya today with dried, just because my sister sent me some. Usually I'd use frozen. Growing up we always used fresh because my parents grew it in our yard. I'm really surprised at this recipe though. tomato paste? Baking soda? Only 1 1/2 cups of broth. Very interesting.
Aby
Made this yesterday and it was the best molokhia I've ever made. I did not add the baking soda as we usually do not have leftovers to worry about :). Thank you so much for the wonderful recipe.
Amira
Thank you Aby, I am glad you liked it.
Sam
I haven’t had this in years .. want to have it agian .. one question you don’t have to thaw the frozen package prior ? And you never actually boil it once introduced into stock ?ty
Amira
Sam, I make molokhia weekly as my kids love it so much. Yes I do not thaw the block of molokhia I just drop it in, lower the heat and let it melt. It is a common warning to not boil the molokhia as it will separate.
Sumintra
Hi Amira I am Caribbean living in NY and my husband is Egyptian. And it's month of Ramadan, my step children and husband is fasting so I wanted to make some Egyptian food. I tried your Hawawshi, Koshari, Mashi want to thank you so much my family was so surprised and they love it. My husband love Molokhia so I am going to try it. Thanks again Sumintra
Amira
Thank you so much Sumintra you just made my day:). I am so happy that your family liked these recipes.. I am really beyond thrilled.
Angela
Amira, unfortunately, the molokhia you recommended is no longer available from Amazon. Do you know of any other place this can be ordered? Also, do you think spinach can be substituted for the molokhia? I read that spinach with a few chopped up okra pods will give a similar consistency. I'm dying for molokhia. I grew up on this soup and since moving to Naples, Florida, it's impossible to find here.
Amira
Oh this is weird, I did not know they stopped shipping it, maybe this is a temporary situation regarding what is happening. I have not tried spinach with okra before though the combination seems so interesting but I bet the difference will be very different. I will try to look up online if someone is selling it. Sorry for that.
Angela
I haven't had luck finding any but if you do, please let me know!
Manal
In any middle eastern grocery store, you will find it in the frozen section. There is a very good Egyptian brand called Montana that also makes other frozen vegetables especially artichokes bottoms, another very special Egyptian favorite. Be sure to buy the minced Molokhia and preferably that says Egyptian as there are other types that are not minced and that won’t work for the recipe. I live in Clevrland and I find it in all middle eastern grocery stores. Good luck!
Amira
Thank you Manal for chiming in, I thought she cannot find it in the Middle Eastern store in Florida. But ya Angela, Manal is right you should find it in the frozen section and Montana brand is one of the best.
Cheryl
Finally after 7 year of marriage I managed to make molokhia in a way that my Egyptian husband would approve. Your step by step pictures really made it easy for me to follow through. I love all your recipes and since I started making them my husband is very pleased. Thank you so much.
Amira
Oh Bianca, I am so happy I was of help to you. Please let me know if you want to know about any recipe that is not on the blog. I am glad to help.
Emanuele
Hi! I'm Emanuel from Italy. Nice recipe. How much dried molokhia have I to use instead 400 grams of frozen one?
Amira
Emanuele, I have no experience with dry molokhia to be honest. I consulted the experts though :), so she said to make a cup of dry Molokhia with one and a half cup of soup and check the consistency if you need more. I hope this will help.
Nagat
Hi, I love Molokhya and I have found the fresh leaves in a nearby store. DO you have an idea how can I store them? Thanks
Amira
Nagi, do you mean freezing minced leaves or do you want to freeze whole leaves?
Laila
Nagi, I wash the leaves then dry them in a cotton sac ( like pillow case) close it tight from the open end and place then for just 5 minutes in the dryer, I know this sounds weird lol. When they are dry I place them in a freezer bag and place them immediately in freezer. It works like a charm every time. I place the frozen leaves in a food processor when I want to make mulukhia then proceed with the recipe as is.
Amira
Oh Laila, this is really creative :). Thank you for your reply.
Soha
Love love Molokhia. Me too came from a family who is used to eating something red with Molokhia :).
Amira
Seems that it is something common and I thought my mother's family are the only ones doing that :).
hala
Just had this for dinner yesterday ☺️ It’s a family favourite here as well. Everyone loves molkhia!!! ❤️
Amira
This shows up weekly if not twice a week, my boys get crazy when they see it and I like it. They will swallow any meat I make with a bowl of rice and molokhia :).
Charles
What a lovely looking dish - I've never heard of mulukhia before, certainly never tried it. It looks so nourishing and tasty. By the way, I was wondering, when you say "coriander", do you mean that in the way Americans use the word, as in the dried spice powder, or do you mean as in the fresh stuff which Americans call cilantro?
Amira
Yes I mean the American term of coriander the dried powder I buy it in bulk, roast it and then grind them fresh... it gives my kitchen a very welcoming smell. Thanks Charles, you should try it one day.
Denise Browning@From Brazil To You
Amira: What a healthy, gorgeous green soup/dip...I would love to have a bowl of it with that pita bread.
Amira
It is very very good I give to to my kids starting 18 months and it is addicting 🙂