Molokhia

Name: Egyptian Molokhia (Green Soup Recipe)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 2 Tablespoons ghee. (Note1); 1/2 Tablespoon crushed garlic. (2-3 lardge garlic cloves.); 1 1/2 Tablespoon dry coriander.; 1 cube chicken bouillon. (Note2); 2-3 cups chicken broth (divided. Note2); 1/4 teaspoon baking soda. (Note 3); 2 Tablespoons to 1/4 cup tomato sauce. (optional. Note4); 1 (400g) package of frozen Molokhia.; Salt to taste

Egyptian molokhia is a traditional Middle Eastern green soup made from jute leaves, garlic, and chicken broth, prized for its silky texture and subtle herb-forward flavor. The key to authentic molokhia is blooming crushed garlic and coriander in ghee before building the broth.

🌍Egyptian 🌍Middle East 🏷️Green soup 🏷️Molokhia recipe 🏷️Mulukhia 🏷️Year round soup

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Amiraspantry

Ingredients

2 Tablespoons ghee. (Note1)
1/2 Tablespoon crushed garlic. (2-3 lardge garlic cloves.)
1 1/2 Tablespoon dry coriander.
1 cube chicken bouillon. (Note2)
2-3 cups chicken broth (divided. Note2)
1/4 teaspoon baking soda. (Note 3)
2 Tablespoons to 1/4 cup tomato sauce. (optional. Note4)optional
1 (400g) package of frozen Molokhia.
Salt to taste

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Instructions

1
In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.
2
Add coriander and keep stirring for another 30 seconds.
3
Pour in one and half cups broth and sprinkle the bouillon cube.
4
Stir everything together until bouillon is dissolved. Stir in the baking soda if using.
5
Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth.
6
Pour in the tomato sauce and still well.
7
Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.
8
Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking. Note5
9
Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.
10
Molokhia is usually done when it just starts boiling all over on low heat.
11
Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita bread.

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Tips & Notes

Pro tips

Crush the garlic finely before blooming in ghee—this ensures even flavor distribution and prevents bitter burnt pieces.
Add baking soda right before the molokhia leaves; it will bubble slightly and that reaction is what creates the soup's silky texture.
Stir the molokhia continuously for the first 2–3 minutes after adding it to the broth to prevent clumping and ensure an even, slippery consistency.
Use chicken bouillon + broth together for maximum umami; do not skip either, as broth alone may taste thin.

Substitutions

Ghee → butter or olive oil (butter will be slightly less rich; oil changes the mouthfeel)
Chicken broth → vegetable broth (results in a lighter, less savory soup)
Dry coriander → ground cumin (1 teaspoon; shifts the spice profile but still works)
Frozen molokhia → fresh molokhia (blanch and chop finely first, increases cooking time by 5–10 minutes)

Storage & make-ahead

Refrigerate molokhia in an airtight container for up to 2 days. Reheat on low heat with extra broth to restore silky texture; do not freeze as the leaves break down further and the soup becomes grainy.

Common Questions

What are molokhia leaves and can I use fresh instead of frozen?

Molokhia are jute leaves (also called mallow), sold fresh or frozen. Frozen works best for this recipe. Fresh leaves require more prep and may affect the silky texture molokhia is known for.

Why do you add baking soda to molokhia?

Baking soda enhances the green color and helps break down the leaves slightly for that signature silky, almost slippery texture characteristic of Egyptian molokhia.

Can I make molokhia ahead of time?

Yes. Molokhia tastes best fresh but can be refrigerated for up to 2 days. Reheat gently over low heat, adding a splash of broth if it thickens too much.

What's the purpose of the garlic and coriander tempering step?

Blooming crushed garlic and dry coriander in hot ghee releases their oils and builds a flavorful base that infuses the entire soup, preventing raw garlic taste.