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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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Egyptian
Servings 8
Calories 122 kcal

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
Keyword Egyptian Molokhia Recipe
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