🇪🇬 Egypt · Food
Classic Molokhia
By eatmundo · August 4, 2026
🇪🇬 EGA 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.
Ingredients
check them off as you prepareHow 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
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; always keep it on a low flame.
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.
🇪🇬 EGMundo Match
Dishes across the world that share Classic Molokhia's core ingredients.
