Egyptian Molokhia Recipe
Molokhia is a traditional Egyptian soup made with molokhia leaves, flavored with garlic, cilantro, and various spices. It is typically served with a protein, such as chicken, beef, lamb, rabbit, or seafood.
Ingredients
Broth
- Olive oil – 2 tbsp
- Cardamom – 5-6 pods
- Bay leaves – 2-3
- Peppercorns – ½ tsp
- Black pepper – 1 ¼ tsp
- Salt (plus more to taste) – 1 ½ tsp
- Chicken – whole, cut into quarters or 4 full legs
- Water – 8- 10 cups
- Onion – 1
Molokhia
- Bouillon cube (optional) – 1 cube
- Molokhia leaves (frozen or fresh) – 400g
- Salt and pepper – to taste
Tasha
- Garlic – 15 cloves
- Ground coriander – 2 tsp
- Ghee – 1 tbsp
- Olive oil – 1 tbsp
Instructions
Broth
- Put the olive oil in a large pot on medium heat, add in the peppercorns, cardamom, bay leaves, salt and pepper.
- Stir together for a few minutes until fragrant before adding and searing the chicken pieces on each side for a few minutes until lightly golden.
- Add the water and the onion and bring to a boil before covering and lowering the heat.
- Add the water and the onion and bring to a boil before covering and lowering the heat.
- Discard any scum that settles to the top while it is simmering
- Take the chicken out and set aside.
- Strain the broth to remove the whole spices and onion.
- Set aside.
Molokhia
- Add the strained broth back into the pot filling it about a third of the way or using about 4-5 cups of broth.
- If using the vegetable stock cube or bouillon, dissolve in the ½ cup of water before adding it to the broth in the pot.
- Season mixture with salt and pepper if needed, bring to a boil, then reduce the heat to low and simmer.
- Add the molokhia leaves and mix completely into the broth, leaving it at a slow simmer.
- Taste again and adjust seasoning if necessary.
Tasha
- In a food processor, blend together the garlic cloves and the ground coriander.
- In a skillet, heat up the ghee and the olive oil over medium-low heat.
- Add the garlic and coriander mixture to the skillet and sauté for 3-4 minutes until the garlic turns lightly golden and fragrant, stirring frequently to avoid burning.
- Pour the sautéed garlic and coriander over the simmering molokhia.
- If you like the consistency, turn off the heat. Otherwise, simmer it longer to thicken it to the desired consistency.
- Serve hot with rice or bread
Nutrition
Calories: 122kcalCarbohydrates: 7gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 13mgSodium: 792mgFiber: 3gSugar: 1g
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