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Egyptian Molokhia
A vivid green soup of jute leaves, garlic and coriander — earthy, comforting and traditionally served over rice.
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10 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 400g frozen molokhia (jute leaves)
- 1.2 litres chicken or vegetable stock
- 6 garlic cloves, minced
- 1 tbsp ground coriander
- 1/2 tsp chilli flakes
- 3 tbsp oil or ghee
- Juice of 1 lemon
- Salt
Instructions
- Bring the stock to a simmer.
- Stir in the frozen molokhia and cook gently 10 minutes; do not boil hard.
- Heat the oil in a small pan with the garlic, coriander and chilli until fragrant.
- Pour the sizzling tarka into the soup.
- Season with lemon and salt.
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Tara’s tips
- The classic garlic-coriander tarka is the soul of molokhia.
- Keep the heat gentle so the leaves stay tender.
Serving suggestions
- Serve over rice with bread and pickles.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Where to find molokhia?
Frozen at Middle Eastern supermarkets — frozen works best.
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