Egyptian Molokhia: Popular Soup Prepare With Minced Jute Leaves
Image Credit: Molokhia/ Instagram- cookingwith_maha

Reaching a saturation point with soups is always a possibility. Molokhia Soup is just what you need. Molokhia Soup is a delicious Mediterranean meal cooked by simmering minced jute leaves in liquid. There are several methods for making molochia. Today, we are bringing you the most well-known, which is the Egyptian method that calls for handmade chicken broth. Simply combine the finely minced Molokhia plant leaves with chicken or beef broth, and then sprinkle some fried garlic and dried coriander on top. Jute leaves/Jews mallow, also known as Molokhia, Mulukhiyah, or Molokheyya, is a green leaf that resembles baby spinach. This Egyptian-born vegetable is typically made into a soup; however, it is considerably thicker than a typical soup. Typically, it is consumed cooked, not raw. Middle Eastern and North African nations like Egypt and Lebanon are big fans of molokhia. With white rice or pita bread, Molokhia is typically prepared with chicken, rabbit, or meat cubes.



  • 1 chicken
  • 1 medium onion
  • 4 cloves of garlic
  • 5 cardamom pods
  • 2 pieces of mastic
  • 1 tsp black peppercorns
  • 2 tsp of salt
  • 2 bay leaves
  • 1 tbsp butter/ghee
  • 200g chopped tomatoes or half a can (optional but gives a very nice hint of acidity in the molokheya)

Tomato Sauce (Dimaa):

  • 200g chopped tomatoes (half a can) crushed in blender.
  • 1/2 cup water
  • 1/2 tbsp butter/ghee
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 400g of minced Molokheya
  • 2 cloves garlic
  • 1/2 tsp ground coriander
  • 2-3 cups stock
  • 1/2 tbsp butter


  • 1 tbsp butter/ghee
  • 4 cloves minced garlic
  • 1 1/2 tsp ground coriander


  • Separate a big onion into 4-6 pieces
  • Trim the cardamom pods' tips
  • Crush and peel your garlic
  • In a saucepan over medium heat, melt the butter and mastic
  • Add whole spices and stir until aromatic
  • Add the chicken and cook it until it is browned all over
  • Add chopped tomatoes, onion, and garlic.
  • Add enough room temperature water to cover the chicken, then raise the heat to high.
  • Once the water is boiling, reduce the heat.
  • Allow the mixture to simmer for 30 minutes at low flame, skimming off any scum that rises to the surface.
  • Garlic should be minced, then fried in butter until aromatic.
  • Next, tomatoes and water should be added then the garlic browns
  • Boil, add the pepper, and simmer for 15 minutes
  • Add salt and take the mixture off the stove until it resembles marinara
  • Wash the saucepan after straining the stock, then add the butter and crushed garlic. Cook the garlic for 30 seconds before adding the powdered coriander
  • Add 2.5 cups of stock to the pan and heat to a boil.
  • Add your frozen molokhia to the saucepan and reduce the heat to medium-low
  • After a few minutes, let the mixture boil, then stir with a ladle until the stew comes together
  • Transfer to a serving bowl to chill.
  • In a little pan, melt the butter. Add minced garlic and freshly ground coriander
  • When bubbling and golden, quickly pour over your molokhia.
  • Tada! Your delicious Molokhia Soup is ready to be slurped!