Molokhia

About This Recipe

Molokhia (also spelled mulukhiyah, meloukhia) is one of the most ancient foods in the world, eaten in Egypt since the time of the Pharaohs. The dish is divisive — the slightly slippery texture of the jute leaves, which release natural gums when cooked, is beloved in Egypt and the Middle East but shocking to the uninitiated. The technique of adding the tarka (fried garlic and coriander poured over the simmering soup at the last moment) is one of Egyptian cooking's great finishing moves — the sizzle and aroma that fills the kitchen is dramatic and magnificent. Molokhia is served over white rice with roasted or braised chicken.

Ingredients

Serves 4

• 400 gfresh or frozen molokhia (jute leaves)(finely chopped)
• 1 litrechicken broth
• 1 wholechicken(roasted or boiled, to serve)
• 8 clovesgarlic(minced)
• 2 tbspdried coriander
• 3 tbspbutter or ghee
• 1 tspsalt

Instructions

1. 1

   Heat the broth

   Bring chicken broth to a simmer. Add finely chopped molokhia leaves. Simmer 5–7 minutes until leaves are cooked and the soup has thickened slightly.

2. 2

   Make the tarka

   Melt butter in a small pan over medium heat. Add garlic and fry until just golden. Add dried coriander and fry 30 seconds more. Work quickly — it can burn.

3. 3

   Add the tarka

   Pour the hot garlic-coriander tarka directly into the molokhia while stirring. The sizzle is part of the experience. Season with salt.

4. 4

   Serve

   Serve immediately over white rice with pieces of roasted chicken. Some serve with toasted pita croutons underneath.

Variations

• •

  Use rabbit instead of chicken for the traditional Upper Egyptian version

• •

  Add tiny pasta shapes (fidelios) to the broth

Storage

Best eaten immediately — molokhia continues to thicken as it sits. Keeps 2 days but needs more broth when reheating.

Frequently Asked Questions