egyptiansoup
Egyptian Mulukhiyah Soup
Silky, garlicky jute leaf soup — Egypt's national dish, fragrant with coriander and served over rice or with rabbit.
Prep
20 min
Cook
30 min
Servings
4
Difficulty
Medium
★★★★★
4.7(312 ratings)#egyptian#soup#mulukhiyah#jute#national-dish
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
Heat the broth
Bring chicken or rabbit broth to a boil in a pot.
- 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
Season
Add salt and white pepper. Reduce heat to very low.
- 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
Serve
Stir the ta'liya in and serve immediately over white rice, with vinegar-pickled onions on the side.
Pro Tips
- →
Chop the leaves very finely — this creates the characteristic viscous texture.
- →
The ta'liya must be added at the very end and the soup served immediately.
- →
Use rabbit broth for the most authentic Egyptian flavor.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
History & Origin
Mulukhiyah has been cultivated along the Nile for over 5,000 years. It was reportedly banned by the Fatimid Caliph Al-Hakim in the 11th century for its popularity (to force people away from indulgence), which only increased Egyptians' love for it.
Frequently Asked Questions
Why is the texture slimy?
Jute leaves are naturally mucilaginous, similar to okra. This texture is the point — Egyptians consider it the mark of well-made mulukhiyah.
Can I use dried mulukhiyah?
Yes. Soak briefly in warm water, then drain and add to the broth. The flavor is good but the texture differs.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Calories180kcal
Protein8g
Carbohydrates20g
Fat8g
Fiber5g
Protein8g
Carbs20g
Fat8g
Time Summary
Prep time20 min
Cook time30 min
Total time50 min
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