Egyptian Mulukhiyah Soup

About This Recipe

Mulukhiyah (jute mallow) soup is Egypt's national dish and one of the oldest recorded recipes in human history — it was eaten by the pharaohs. The chopped jute leaves cook in a rich broth to create a uniquely slimy, silky texture that Egyptians love and newcomers need to warm up to. The finishing touch — a sizzling 'ta'liya' of fried garlic and coriander poured over the top — is what makes it great.

Ingredients

Serves 4

• 500 gfresh mulukhiyah (jute leaves), finely chopped (or 200g frozen)
• 4 cupsrich chicken or rabbit broth
• 4 clovesgarlic, minced
• 2 tspground coriander
• 3 tbspbutter or ghee
• 1 tspsalt
• 1/4 tspwhite pepper
• steamed riceto serve

Instructions

1. 1

   Heat the broth

   Bring chicken or rabbit broth to a boil in a pot.

2. 2

   Add the mulukhiyah

   Add finely chopped mulukhiyah. Stir and cook for 5 minutes until the leaves soften and the soup becomes thick and slightly viscous.

3. 3

   Season

   Add salt and white pepper. Reduce heat to very low.

4. 4

   Make the ta'liya

   In a small pan, melt butter until foaming. Add minced garlic and coriander. Fry over high heat for 30 seconds until fragrant (not brown). Pour immediately into the soup.

5. 5

   Serve

   Stir the ta'liya in and serve immediately over white rice, with vinegar-pickled onions on the side.

Variations

• •

  Make with shrimp instead of chicken/rabbit

• •

  Add rabbit pieces to the soup for a heartier version

• •

  Use dried mulukhiyah leaves if fresh or frozen are unavailable

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days. The soup thickens as it cools — add a little water when reheating.

Frequently Asked Questions