Egyptian Molokhia – Traditional Jute Mallow Soup

Molokhia is a beloved Egyptian green soup made by gently simmering minced jute mallow leaves in aromatic broth and finishing with a sizzling garlic-coriander tasha. Served alongside rice vermicelli and roast chicken, it’s a unique, deeply flavorful comfort dish perfect for family gatherings and celebrations. Rich in vitamins and fiber, it is both nutritious and delicious.

Ingredients

• 2 packages (400g each) frozen minced molokhia (jute mallow leaves)
• 2 ½ cups chicken, beef, or vegetable broth
• ¼ cup fresh cilantro, minced (optional)
• 1 garlic clove, crushed
• Salt and pepper to taste
• Tasha (Garlic-Coriander Sizzle)
• 5 whole garlic cloves
• 1 tablespoon coriander seeds
• 2 tablespoons ghee or butter
• ¼ teaspoon salt
• Black pepper to taste

Directions

1. Defrost molokhia in the refrigerator overnight or according to package instructions.
2. Warm broth in a medium saucepan over low heat until just warm, not boiling.
3. Add defrosted molokhia to the broth, whisking well to fully incorporate. Add cilantro and crushed garlic if using. Let gently simmer uncovered, never allow to boil.
4. Prepare tasha: Pound garlic, coriander seeds, salt, and pepper into a fine paste using a mortar and pestle.
5. Heat ghee or butter in a skillet over medium heat. Add garlic-coriander paste, stirring for 1-2 minutes, until fragrant and just orange-tinted (do not overbrown).
6. Immediately stir the tasha into the hot molokhia. To catch all the flavor, swirl a ladle of soup in your skillet and return to the main pot.
7. Adjust seasoning, serve immediately in bowls, optionally with pickled onion, vermicelli rice, roasted chicken, or kabab Hala.