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Egyptian Molokhia Soup
Molokhia soup uses finely chopped jute leaves for a distinctive silky, slightly mucilaginous texture. Garlic and coriander cooked in ghee provide the aromatic finish. That characteristic leaf texture is part of the dish rather than a problem to remove.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use correctly identified frozen chopped molokhia from a food supplier and follow its preparation instructions. Chicken stock makes this particular version non-vegetarian. Ground coriander should be fresh and measured.
Heat the stock and prepare the frozen leaves as directed, stirring gently to disperse them. Cook the garlic-coriander tempering carefully and add it at the planned stage. Avoid unnecessary prolonged boiling after the leaves are cooked.
Burnt garlic makes the finish bitter. If the soup is too dense for the intended service, loosen with stock rather than blending away its character. Do not replace molokhia with an unidentified leafy plant.
About This Recipe
Molokhia soup uses finely chopped jute leaves for a distinctive silky, slightly mucilaginous texture. Garlic and coriander cooked in ghee provide the aromatic finish. That characteristic leaf texture is part of the dish rather than a problem to remove.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Bring well-seasoned chicken stock to a gentle simmer and lower the heat.
- Flavour base: Add frozen molokhia in portions, stirring until thawed and evenly dispersed.
- Main cook: Cook for the time and temperature specified on the frozen-leaf package until thoroughly cooked, typically at a gentle simmer; use the package instructions even if they require longer than 8–10 minutes.
- Simmer and check: Fry garlic and ground coriander in ghee until golden and fragrant to make taqliya.
- Texture and balance: Pour hot taqliya into the molokhia, stir once and simmer gently for 1 minute.
- Finish and serve: Balance with lemon and serve hot, optionally alongside rice and chicken.
Chef Notes & Tips
Molokhia should be cohesive and lightly viscous, never boiled until dull.
Ingredient choices: Use correctly identified frozen chopped molokhia from a food supplier and follow its preparation instructions. Chicken stock makes this particular version non-vegetarian. Ground coriander should be fresh and measured.
Cooking control: Heat the stock and prepare the frozen leaves as directed, stirring gently to disperse them. Cook the garlic-coriander tempering carefully and add it at the planned stage. Avoid unnecessary prolonged boiling after the leaves are cooked.
If something goes wrong: Burnt garlic makes the finish bitter. If the soup is too dense for the intended service, loosen with stock rather than blending away its character. Do not replace molokhia with an unidentified leafy plant.
Ingredient Substitutions
- ↔ Use vegetable stock and olive oil for a vegan version.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.
Serving & Plating
Serve hot with lemon adjusted to taste. Rice or bread may be offered separately according to the intended meal.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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