By eatmundo · August 4, 2026
🇪🇬AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Classic Molokhia. The percentage is the share of ingredients the two recipes have in common.
Same technique: Soup84 recipes from 22 countries
A traditional Egyptian green soup made from finely minced jute mallow leaves. It is finished with a fragrant garlic and coriander 'tasha' that defines its iconic flavor.
According to eatmundo's ingredient comparison, the closest dish to Classic Molokhia from another cuisine is Chicken Korma (India): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely mince the fresh jute mallow leaves using a traditional curved knife called a makhrata until they form a smooth paste.
- 2
Bring the chicken broth to a gentle simmer in a medium pot over medium heat.
- 3
Add the minced leaves to the simmering broth and stir well to combine.
- 4
Simmer the soup uncovered for about 5 minutes; if froth appears on top, gently skim it off with a spoon.
- 5
In a small skillet, melt the ghee over medium heat and add the crushed garlic and ground coriander.
- 6
Sauté the garlic mixture until golden brown and intensely fragrant—this is the secret 'tasha' technique.
- 7
Immediately pour the sizzling garlic mixture into the main pot of soup, creating a loud, aromatic sizzle.
- 8
Turn off the heat and stir once; do not boil further, or the leaves may separate from the liquid.
Frequently Asked Questions
What is Molokhia?
Molokhia is a traditional Egyptian green soup made from finely chopped jute mallow leaves simmered in chicken broth with a garlic and coriander ghee infusion. It is typically served as a staple meal alongside rice and chicken.
Can I use frozen molokhia?
Yes, frozen molokhia is a great time-saver; just ensure it is thawed and any excess water is drained before adding to the broth.
What should I serve with this?
Molokhia is traditionally served with white rice and either boiled or roasted chicken.
Why does my molokhia separate?
Separation often occurs if it is boiled too long after adding the tasha or if it is reheated improperly; turn off the heat once the tasha is added and do not boil further.
Is the makhrata essential?
While a food processor works, the makhrata gives the signature fine texture that traditionalists believe changes the viscosity of the soup.
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