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Molokhia — Egyptian Jew's Mallow Soup
Finely chopped dried or fresh molokhia leaves cooked in rich chicken broth with a fragrant garlic and coriander tafaya, served over rice — Egypt's national soup.
⏱ 55 min🔥 420 kcalEasy
★4.7(1,987)
5 recipes using chicken — Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
These 5 egyptian chicken recipes are ready in about 61 minutes on average, with 280–480 kcal per serving, and 40% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Egyptian cuisine — Koshari, ful medames, molokhia — ancient recipes from the Nile valley — brings its own distinctive techniques and seasonings to every ingredient it touches. When Egyptian cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and roasting.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with garlic, ground coriander, butter or ghee, onion halved and cinnamon. The dishes here span egyptian classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Molokhia (Egyptian Jute-Leaf Chicken Soup) is the highest-rated dish in this collection at 4.9★ from 680 ratings.
Finely chopped dried or fresh molokhia leaves cooked in rich chicken broth with a fragrant garlic and coriander tafaya, served over rice — Egypt's national soup.
Egypt's ancient green soup — a silky, slightly viscous stew made from finely chopped jute leaves, simmered in chicken broth with a spectacular fried garlic and coriander tarka.
Egyptian jute leaf soup — vivid green, slimy and deeply savoury — served over rice or with chicken.
Egypt's most beloved green soup — finely chopped jute leaves in golden chicken broth, finished with garlic-cilantro takleya and served over rice.
Egyptian jute leaf soup with garlic, coriander, and chicken — emerald green, deeply savory, ancient.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 5 Egyptian chicken recipes are ready in around 61 minutes from start to finish. The quickest, Molokhia, takes about 50 minutes, while the slower-cooked dishes run up to 75 minutes.
Across this collection they range from about 280 to 480 kcal per serving, averaging 376 kcal — Molokhia is the lightest option at 280 kcal.
Molokhia — Egyptian Jew's Mallow Soup is a great place to start — it's rated easy and comes together in about 55 minutes. 40% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with garlic, ground coriander, butter or ghee, onion halved and cinnamon. Egyptian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.