Molokhia is a traditional Egyptian soup made with shredded chicken, a flavorful broth, and molokhia greens finished with garlic-coriander oil. The key to success is avoiding boiling or stirring once the molokhia is added, which prevents separation.
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Place the chicken in a large pot and cover with 10½ cups of water. Bring to a boil, then add the onion, salt, and pepper. Cover and simmer for 1 hour, skimming off any scum that rises, until the chicken is tender and the broth is flavorful. Remove the chicken, let it cool, and shred into pieces. Set aside in a bowl. Strain the stock and return it to the pot.
Heat the oil in a frying pan over medium heat, add the garlic, and cook until lightly browned. Stir in the coriander, then remove from the heat.
Just before you are ready to serve, bring the broth to a boil, add 2 packs of frozen molokhia and reduce to a light simmer for about 10-15 minutes. Remove from heat and leave the pot uncovered until the molokhia has completely thawed. Be careful not to boil or stir, as this can result in separation.
Add the garlic and coriander mix, and stir to combine. If necessary, add some water to achieve the desired consistency and adjust the seasoning to taste.
Serve in bowls with rice or pita bread. The bread can be broken into pieces and then used to scoop the molokhia, or it can be added to the bowl of soup and eaten with a spoon.
Store cooled molokhia in an airtight container for up to 3 days. Reheat gently over low heat without boiling, adding water if needed to restore consistency.
Yes, though frozen molokhia (sold in 400g packs) is the standard and works straight from the freezer. If using fresh, add it during the final 10–15 minutes of simmering and follow the same gentle technique.
Stirring or boiling the molokhia can cause it to separate and break down, resulting in a grainy texture. Keep heat at a light simmer and avoid stirring until after it has thawed and you add the garlic-coriander oil.
Yes. Simmer the chicken, onion, salt, and pepper for 1 hour, shred the chicken, and strain the broth. Store both separately in the refrigerator for up to 3 days. Reheat the broth before adding the molokhia.
Any neutral oil works—vegetable, canola, or sunflower oil are common choices. The oil is used to cook the garlic and coriander, then added to the soup for flavor.
After the molokhia thaws completely and you add the garlic-coriander mix, adjust with water if the soup is too thick. It should be brothlike but with a slight body from the greens.
