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Molokhia

The Quirky Foodster Team

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20 min
Prep
35 min
Cook

Ingredients

  • 500 g (1.1 lb) Fresh or frozen molokhia leaves, finely chopped
  • 1 liter (4 cups) Chicken stock
  • 6 cloves Garlic cloves, minced
  • 1 tbsp Ground coriander
  • 3 tbsp Ghee or clarified butter
  • 500 g (1.1 lb) Bone-in chicken pieces, cooked and shredded
  • 1 tsp Salt
  • 600 g (3 cups) Cooked white rice, to serve

Method

  1. Bring the chicken stock to a simmer in a large pot and add the shredded chicken.
  2. Stir in the finely chopped molokhia leaves and simmer gently for 15 minutes, stirring often so it doesn't stick.
  3. In a small pan, melt the ghee and fry the minced garlic with the ground coriander for 1 minute until fragrant
  4. (this is the 'tarha').
  5. Pour the sizzling garlic tarha into the pot of molokhia and stir through immediately.
  6. Season with salt and simmer for a further 5 minutes.
  7. Serve hot ladled over white rice.

Introduction: Molokhia is one of Egypt's oldest and most cherished dishes, made from finely chopped jute leaves simmered into a garlicky green stew.

Cultural Background: Molokhia is one of Egypt's oldest and most cherished dishes, made from finely chopped jute leaves simmered into a garlicky green stew. Its name and preparation trace back thousands of years and it remains a fixture of Egyptian family lunch tables.

Tips: – Never let molokhia boil hard and unstirred — it can become stringy; a gentle simmer keeps it silky. Adding the garlic tarha at the very end, sizzling, is what gives molokhia its signature aroma.

Variations: – Rabbit is a traditional alternative to chicken in Upper Egypt. A vegetarian version uses vegetable stock and omits the chicken, finished with extra garlic and lemon. Omit the chicken and use vegetable stock for a fully vegan version.

Storage: Refrigerate for up to 3 days in an airtight container.

Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of stock if too thick.

Nutrition: Calories: 340 kcal | Protein: 24 g | Carbs: 28 g | Fat: 14 g | Fiber: 4 g

FAQs:

Q: Can I use frozen molokhia?

A: Yes, frozen chopped molokhia is common and works very well; add it straight from frozen.

Q: Why is my molokhia slimy?

A: Overcooking or boiling too vigorously breaks down the leaves; simmer gently and stir regularly instead.

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