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A bowl filled with Mulukhia
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4.88 from 33 votes


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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Egyptian, Middle East
Servings: 6 people
Calories: 106.6kcal
Author: Amira


  • 2 Tablespoons ghee. Note1
  • 1/2 Tablespoon crushed garlic. 2-3 lardge garlic cloves.
  • 1 1/2 Tablespoon dry coriander.
  • 1 cube chicken bouillon. Note2
  • 2-3 cups chicken broth divided. Note2
  • 1/4 teaspoon baking soda. Note 3
  • 2 Tablespoons to 1/4 cup tomato sauce. optional. Note4
  • 1 (400g) package of frozen Molokhia.
  • Salt to taste


  • 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.


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.


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