🇪🇬 Egypt · Food
Molokhia Soup
By eatmundo · August 4, 2026
🇪🇬 EGAn iconic Egyptian soup made from the leaves of the jute plant (Corchorus olitorius), characterized by its unique silky texture and savory, garlicky flavor. Often served with white rice and chicken, it is a culinary treasure dating back to the Pharaohs.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop the 500g of fresh molokhia leaves until they resemble a coarse purée.
- 2
In a large pot, bring the 1l of chicken stock to a gentle simmer over medium-high heat.
- 3
Add the chopped molokhia to the stock, whisking continuously to ensure no clumps form, and simmer for 5 minutes.
- 4
In a small skillet, heat the 30g of ghee until it melts and begins to shimmer.
- 5
Add the 6 crushed garlic cloves and 10g of ground coriander seeds to the ghee, sautéing for about 1 minute until deeply golden and aromatic.
- 6
Pour this garlic-coriander mixture (the 'tasha') into the simmering molokhia pot while stirring gently.
- 7
Add salt to taste and remove from heat immediately to maintain the vibrant green color and perfect consistency.
- 8
Serve hot alongside steamed rice, ensuring you do not cover the pot completely to prevent the soup from separating.
Frequently Asked Questions
Can I use frozen molokhia?+
Yes, frozen molokhia is widely used; thaw it slightly before adding it to the warm stock.
Why does my soup separate?+
Separation happens if it boils too long or is covered while hot; keep it uncovered and serve promptly.
What is the texture supposed to be?+
The soup is naturally mucilaginous, meaning it has a silky, slightly thick consistency that is highly prized.
Can I use butter instead of ghee?+
Ghee provides the most authentic flavor and high heat tolerance, but clarified butter is the best alternative.
