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    Home » Recipes » Mediterranean Recipes

    Molokhia Soup - Egyptian Recipe

    Modified: Mar 31, 2022 · Published: Mar 31, 2021 by Radwa ·

    Jump to Recipe

    Molokhia Soup Recipe, or the Green Soup, is an amazing Mediterranean dish made by cooking minced Jute leaves in broth.

    Molokhia Stew (The Green Soup)

    Molokhia Recipe

    There are various ways to prepare Molokhia; today, I will prepare the most famous one, which is the Egyptian way using a homemade chicken broth. My mother shared this easy Molokhia recipe with me, which I love so much, and I am sure you will love it too!

    What do I like the most about Molokhia? It is delicious, simple to make and low calorie meal. Just mix the finely minced leaves of the Molokhia plant with chicken or beef broth, then top it with a mix of sauteed garlic and dried coriander.

    In countries like Egypt, you can buy fresh Molokhia leaves. To cook them, you must remove the leaves from the stalks, wash them very well and chop them very finely. Some people even leave Molokhia leaves out in the sun to dry.

    Molokhia Stew and a bowl of rice

    Where To Buy Molokhia?

    It is hard to find fresh Molokhia leaves outside the Middle-Eastern countries. However, you can find frozen Molokhia at Middle-Eastern and Turkish grocers; frozen Molokhia is as good as fresh.

    When you buy frozen Molokhia, make sure you buy minced Molokhia leaves, not whole leaves, which will not work in this recipe.

    Showing the Molokhia consistency.

    Ingredients

    Let's talk about the ingredients you need to make Molokhia:

    • Molokhia: I used frozen Molokhia for this recipe.
    • Broth: Use any broth of your choice; chicken, meat or rabbit; homemade or store-bought.
    • Cooking oil: You can substitute it with butter.
    • Garlic: I use lots of minced garlic in this recipe, about 10 cloves.
    • Dried coriander: It gives an amazing fragrance to Molokhia.
    • Tomato paste: I like to add it to give the Molokhia a bit of sweetness.

    Ingredients For Making Homemade Chicken Broth

    • 1 whole chicken
    • 1 onion, minced
    • Salt
    • Pepper
    • 2 bay leaves
    • 2 cardamom pods
    The green soup (Molokhia) in a bowl and a spoon is in the background.

    How To Make Molokhia Soup?

    Making The Broth

    Fill a large pot with water and add the chicken.

    One: I will use chicken in making the broth. Wash a whole chicken well, then cut it into 4 pieces.

    Two: Fill a large pot with 1.5 litres of water and place it over medium heat and bring it to the boil. 

    Add the chicken, minced onion, salt, pepper, cardamom, and bay leaves.

    Three: Add the chicken, minced onion, salt, pepper, cardamom, and bay leaves.

    Four: Cover the pot with the lid and simmer until the chicken is fully cooked (about 20-25 minutes).

    Five: Strain out the chicken, bay leaves and cardamom pods; now you have a delicious homemade chicken broth.

    Making The Molokhia

    heat the oil over medium heat, then add the minced garlic.

    Befre starting, let the Molokhia defrost at room temperature.

    Six: In a skillet, heat the oil over medium heat, then add the minced garlic, stir until it has a  golden colour. Add the dry coriander and sauté with the garlic for 30 seconds.

    Seven: Add the Molokhia to the simmering stock over medium to low heat, stir, then add the garlic mixture and tomato paste.

    Eight: Leave it for a few seconds, then turn off the heat. Never let the Molokhia boil. Once you see bubbles on the sides, it's done. Serve warm.

    Expert Tips!

    • Adjust the liquid to your taste. I add just 4 cups of chicken broth, which will give it a medium thickness. If you want it a bit thicker, use less broth.
    • Try to make your own broth instead of using store-bought stock. The homemade broth will definitely make Molokhia taste better.
    • You can use any broth to make Molokhia, such as chicken or meat. For me, I love to make Molokhia with chicken broth.
    • I don't add salt to Molokhia because I already added salt in the broth. However, I recommend tasting it and adjusting the seasoning according to your personal preference.
    • Adding the tomato paste is optional, and it doesn't affect the colour of Molokhia (it will not make it red), but it gives it a bit of sweetness. You can replace it with 1 teaspoon of sugar if you like.
    • It is best not to cover Molokhia while it is hot; let it cool down first, then cover it; otherwise, it may separate from the broth.

    My Mother's trick to maintain a fresh, bright green look for the Molokhia is to add ½ teaspoon of baking soda to the broth before using.

    Close shot to Molokhia in a white bowl.

    Recipe FAQs

    Is Molokhia soup eaten cold or warm?

    You can eat it both ways. If you reheat it, do not let it boil. If it boils, it will separate from the broth and sink to the bottom of the pot.

    Can I make this Molokhia soup vegetarian?

    Yes, you can. To make the soup vegetarian, use vegetable stock instead of beef or chicken stock.

    How to store Molokhia?

    To store it, just put it in a well-sealed container in the fridge. It will last for 3-4 days.

    Can I freeze it?

    It is better and tastier to eat Molokhia on the same day or the next day. Freezing it will affect its taste and texture badly. So, I don't recommend freezing it.

    A spoonful of Molokhia.

    Serving Suggestions

    For me, I usually serve Molokhia with white rice or with some pitta bread. You can also serve it with chicken or meat. Below are some suggestions.

    • Creamy mushroom chicken
    • Roasted chicken with herbs and butter
    • Steak with garlic, butter and rosemary

    More Soup Recipes

    • Lamb stew recipe
    • Pasta e fagioli soup
    • Chicken stew with veggies
    • Beef and cabbage soup
    • Chicken and rice soup

    More Mediterranean Recipes

    • One Pan Chicken And Potatoes Recipe
      One Pan Chicken Thighs And Potatoes
    • Roasted Chicken With Herbs And Butter
      Lemon And Herb Roasted Chicken
    • Chicken and potato casserole topped with fresh thyme.
      Chicken Potato Bake
    • best steak recipe
      Rib Eye Steak With Garlic Butter

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    Molokhia Stew (The Green Soup)
    Print Pin
    5 from 8 votes

    Molokhia Soup Recipe - Egyptian Recipe

    Molokhia is a popular dish in the Middle East, and there are many ways to cook it. Today, I am sharing my Egyptian-style Molokhia Soup Recipe.
    Course Dinner
    Cuisine Egyptian, Mediterranean
    Prep Time 5 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 10 minutes minutes
    Servings 4 servings
    Calories 167kcal
    Author Radwa

    Equipment

    • Pot
    • Skillet
    • Garlic press
    • Measuring spoons

    Ingredients

    • 1 frozen bag of Molokhia
    • 2 tablespoon oil
    • 10 cloves garlic , minced
    • 1 tablespoon ground coriander
    • 4 cups chicken stock
    • 1 tablespoon tomato paste

    Instructions

    • Let the Molokhia defrost at room temperature. Never let the Molokhia boil. Once you see bubbles on the sides, it's done. Serve warm
      1 frozen bag of Molokhia
    • In a skillet, heat the oil over medium heat, then add the minced garlic, stir until it has a  golden colour. Add the dry coriander and sauté with the garlic for 30 seconds.
      2 tablespoon oil, 10 cloves garlic, 1 tablespoon ground coriander
    • Add the Molokhia to the simmering stock over medium to low heat, stir, then add the garlic mixture and tomato paste. Leave it for a few seconds, then turn off the heat.
      4 cups chicken stock, 1 tablespoon tomato paste
    • serve warm.

    Notes

    • Adjust the liquid to your taste. I add just 4 cups of chicken broth, which will give it a medium thickness. If you want it a bit thicker, use less broth.
    • Try to make your own broth instead of using store-bought stock. The homemade broth will definitely make this Egyptian soup taste better.
    • You can use any broth to make this recipe, such as chicken or meat. For me, I love chicken broth.
    • I don't add salt to Molokhia because I already added salt in the broth. However, I recommend tasting it and adjusting the seasoning according to your personal preference.
    • You can add ½ teaspoon of baking soda to the Molokhia while cooking. It helps maintain a fresh, bright green look for this dish.
    • Adding the tomato paste is optional, and it doesn't affect the colour of Molokhia (it will not make it red), but it gives it a bit of sweetness. You can replace it with 1 teaspoon of sugar if you like.
    • It is best not to cover Molokhia while it is hot; let it cool down first, then cover it; otherwise, it may separate from the broth.

    Nutrition

    Serving: 1serving | Calories: 167kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 667mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
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    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. KJ says

      May 10, 2022 at 10:56 am

      5 stars
      Lovely recipe, thank you!

      Reply
    2. Aby says

      April 01, 2021 at 11:48 am

      5 stars
      It is fantastic; this was my first time ever making Molokhia, and it turned out amazing. I served it with white rice and fried chicken. Thanks!

      Reply
    3. Hana says

      April 01, 2021 at 11:47 am

      5 stars
      Can I use dried Molokhia instead of frozen? Because I can't find frozen anywhere, I think it is out of stock.

      Reply
    5 from 8 votes (5 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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