Mouloukhieh/Molokhia Soup Recipe (2024)

❤️ Why you'll love it

Mouloukhieh is a green leafy and nutrient-dense soup, commonly eaten in Egypt and in Middle-Eastern countries. Egyptian molokhia has been eaten since the time of the pharaohs in Ancient Egypt and has been enjoyed for centuries around the world.

What is molokhia?

This soup is made withJute leaves, which is also called Egyptian Spinach, or Jews Mallow, among other names.Jute mallow leavesare native to Africa, parts of Asia, the Middle East, and the Caribbean.

This leafy green vegetable has a host of health benefits including improving gut health, and reducing inflammation. It's also known for its anti-aging properties and is packed with nutrients like beta carotene, B vitamins, and calcium. There's a good reason why this plant is called "the king of vegetables!"

Jute leaves are an acquired taste. Fresh molokhia leaves have a somewhat bitter taste. When cooked in this soup, the leafy greens soak up the flavor of the spices and have a mucilaginous texture (slimy texture), similar to how okra thickens a gumbo.

🥘 Equipment Used

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To make this molokhia greens soup, you'll need a strainer, a blender or food processor, a cutting board, a sharp knife, a large pot or Dutch oven, and a stirring spoon.

🧾 Ingredients Used

• Jute leaves:Jute leaves are the star of this dish. In the U.S., you can get packages of frozen molokhia from African, Asian, or Middle Eastern markets. Using frozen molokhia leaves tastes just as good as the fresh leaves!
• Onions and garlic.The flavor is much more powerful with these aromatics, so don't omit them.
• Olive oil:Used to sauté the onions and garlic.
• Chicken broth: Chicken stock is used as a liquid base, though you can add hot water or vegetable stock if you don't have any. You can make homemade chicken broth by simmering bone-in chicken in water with salt for several hours.
• Spices:cayenne pepper,black pepper,bouillon powder, and salt.

🔪 How To Make Molokhia

1. If using fresh jute leaves, wash them and drain them in a colander. Place the leaves in a blender and add about a cup of water.
2. Blend until pureed and pour into a large bowl.
3. Chop the onions and garlic and sauté in olive oil till fragrant.
4. Pour in the chicken broth, and bring to a boil.
5. Add in the jute leaves and cook for about 5 minutes. If using frozen, let it melt first, then simmer for 5 minutes.
6. Add bouillon, cayenne pepper, black pepper, and salt, and bring to a boil. Simmer for 5 more minutes and serve.

🥫 Storing and Reheating

Store leftover molokhia in an airtight container in the refrigerator for 3-5 days. To reheat, add it to a small sauce pan or microwave for 3-4 minutes. If you'd like to freeze your recipe for later, simply store it in freezer-safe containers.

Chill completely in the fridge before moving to the freezer. Thaw overnight in the fridge before reheating.

💭 Tips and Variations

• You really don't need a lot of spices when preparing this dish. The fewer, the better.
• Enjoy this dish without any protein for a vegan option, or you can serve it with chicken breast if you wish.
• Molokhia tastes great served with lemon wedges.

🍽️ What can I eat this recipe with?

Mouloukhieh is usually served with a side of rice or pita bread. For a low carb version, eat it withcauliflower rice.

👩‍🍳 Frequently asked questions

📖 Recipe

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