🇪🇬 Egypt · Food
Molokhia with Tashah
By eatmundo · August 4, 2026
🇪🇬 EGA velvety Egyptian green stew made from finely chopped molokhia leaves, finished with the essential golden garlic and coriander 'tashah' sizzle.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 1 liter of rich chicken stock to a rolling boil in a large pot.
- 2
Add 500g of finely minced molokhia leaves to the stock, stirring continuously to prevent clumping.
- 3
Cook for 3–5 minutes until the stew turns a vibrant green and thickens slightly.
- 4
In a separate small skillet, heat 2 tbsp ghee over medium heat.
- 5
Add 8 cloves of smashed garlic and 2 tbsp coriander powder, frying until deep golden brown.
- 6
Pour the sizzling garlic and coriander mixture (the 'tashah') directly into the molokhia pot.
- 7
Immediately cover the pot for 1 minute to capture the fragrant steam, then uncover and stir.
- 8
Season with 1 tsp salt to taste and serve piping hot over steamed rice.
Frequently Asked Questions
How finely should the leaves be chopped?+
They should be minced finely, traditionally using a curved blade called a 'makhrata', to achieve a smooth consistency.
Why does my molokhia get thin?+
Using too much stock or overboiling can cause it to lose its characteristic silky thickness.
What if I can't find fresh molokhia?+
Frozen, chopped molokhia is widely used and provides an excellent result if thawed properly.
Is the 'tashah' necessary?+
Absolutely, the 'tashah' provides the defining flavor and aroma that makes this dish authentic.
🇪🇬 EGMundo Match
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