• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
menu icon
go to homepage
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
subscribe
search icon
Homepage link
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
×

Home » Soups

Best Molokhia; Egyptian Mulukhia

Published: Sep 20, 2019 · Modified: Sep 20, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

  • Share
  • Tweet
  • Yummly
A popular in Middle Easters green soup that can be made in many different ways but the most famous is the Egyptian Molokhia. Join me and I will show you all the tips and tricks for making the best Egyptian Molokhia ever.
Total time 30 minutes
Jump to Recipe

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.

A ladle scooping molokhia from a clay pot on a white table with some pita bread on the side.

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.

A photo showing Mulukhia cooking by a fan

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.

mulukhia served in a clay pot with pita bread and chicken on the back

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.
step by step images for how to make Egyptian molokhia
  1. In a deep pot over medium-high heat melt ghee.
  2. Sauté garlic for 15-30 seconds.
  3. Until lightly golden and fragrant as shown in picture 3.
  4. Add coriander and keep stirring for another 30 seconds.
  5. The coriander will give its fragrance and turn a little more dark brown.
  6. Pour in some of the broth keeping the rest after we check consistency at the end.
  7. Sprinkle the bouillon cube. Stir until it is dissolved.
  8. Add the baking soda if you chose to, notice that the broth will foam.
  9. Add the Molokhia, and turn down the heat to medium low, keep stirring every now and then.
  10. Molokhia will slowly melt in the broth. Wait until it has completely melted.
  11. Pour in the tomato sauce and stir well.
  12. Check consistency: if it is too thick for your liking add more broth.
  13. Check the seasoning and sweetness: if you need salt or more tomato sauce.
  14. 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.

A hand scooping some molokhia soup with a piece of pita bread

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.


A photo showing Molokhia product in a bag

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.

Egyptian Molokhia Recipe

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.

A bowl filled with Mulukhia

Molokhia

A popular in Middle Easters green soup that can be made in many different ways but the most famous is the Egyptian Molokhia. Join me and I will show you all the tips and tricks for making the best Egyptian Molokhia ever.
4.88 from 40 votes
Print Pin Rate
Prevent your screen from going dark
Course: Soup
Cuisine: Egyptian, Middle East
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 106.6kcal
Author: Amira

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

Note1: I love using ghee when making Molokhia. You can use butter or  oil as well.
Note2: For a complete vegan Molokhia, use olive oil, vegetable broth and bouillon. Boillion is added for more flavor, if you do not have it or do not feel like using it feel free to skip.
Note3: Do not add the baking soda if you usually do not have leftovers, there is no need to.
Note4: 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 plates then you know they like eating their molokhia with tomato in it .
Note5: I usually add 2 cups of broth total and 2 tablespoons of tomato sauce for us.
For leftovers: when reheating molokhia make sure it does not rapidly boil.
Serve with:
Traditionally served with vermicelli rice, pita bread and chicken.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 106.6kcal | Carbohydrates: 10.4g | Protein: 3.6g | Fat: 5.9g | Cholesterol: 11.8mg | Potassium: 215.5mg | Sugar: 0.8g | Vitamin A: 68.8IU | Calcium: 20.8mg | Iron: 28.3mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

First Published: May 2013 Last Updated: September 2019

More Soups

  • Cream of chicken soup in a measuring cup with a spoon.
    Cream of Chicken Soup Substitute
  • A bowl with seafood soup and a spoon in it.
    Creamy Seafood Soup
  • Lebanese brown lentil soup in a white plate with a blue rim placed on another blue dish with a spoon on the side.
    Lebanese Lentil soup recipe
  • A hand holding a spoon and scooping some harira soup of a grey bowl.
    Harira (Moroccan Lentil and Chickpea Soup)
  • Share
  • Tweet
  • Yummly

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Tanya

    March 11, 2023 at 3:12 pm

    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!

    Reply
  2. Liza

    April 09, 2022 at 9:27 pm

    5 stars
    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.

    Reply
    • Amira

      April 11, 2022 at 3:22 am

      Thank you so much Liza for your feedback, glad your husband liked it.

      Reply
  3. Trina

    February 26, 2022 at 9:05 am

    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

    Reply
  4. Vivi

    January 31, 2022 at 4:12 am

    5 stars
    Great recipe- i use the traditional one, no tomato sauce, no baking soda!

    Reply
    • Amira

      January 31, 2022 at 2:51 pm

      Thank you Vivi, happy you liked it.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amira Photo

Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
More About Me…

Low Carb Chicken Recipes

Low Carb Chicken Recipes

Popular Now

  • A stack of unleavened flat bead.
    Unleavened Bread Recipe; Yeast Free
  • Top view of a big bowl of chickpea salad.
    Mediterranean Chickpea Salad Recipe
  • A close up of food on a plate, with Apple Strudel
    Apple Strudel with Phyllo Dough
  • A top view pf a white bowl of potato soup.
    Instant Pot Chicken and Potato Soup

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for our latest recipes

Contact

  • Contact Us

Copyright © 2023 - Amira's Pantry

As an Amazon Associate I earn from qualifying purchases.