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Molokhia

Name: Molokhia
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 400 grams Frozen Molokhia; 75 grams Tomato paste; 4 cup Water; 3 Tbsp Olive oil; 6 Garlic cloves ( finely minced); 1 medium Onion (thinly sliced); 1 Cinnamon stick; 1 Chicken stock cube; 3 Bay leaves; 1 tsp Coriander powder; 1/2 tsp Cardamom powder; 1/2 tsp Paprika powder; 1/2 tsp Salt; 1/2 tsp Black pepper

ByAva
Published OnOct 17, 2024
Updated OnMar 26, 2026

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Today, we are making Molokhia, a dish made from the leaves of the jute mallow plant, which offers a unique flavor and significant nutritional benefits. It is a beloved staple in the Middle East and North Africa.

This dish has an earthy taste, and it is slightly gelatinous, giving the soup a distinctive texture. The flavor of Molokhia is enhanced by garlic, tomato paste, and spices. Historical accounts show this soup was a popular dish for Egyptian royalty. Due to its health benefits, it was considered the ‘Food of the Kings.’

Ingredients

Frozen Molokhia, Chicken Stock Cube, Onion, Garlic cloves, Tomato paste, Bay Leaves and Cinnamon stick, Coriander powder, Cardamom powder, Paprika powder, Salt, Black pepper.

Frozen molokhia forms the base of this soup. Fresh leaves can also be used. Cleaning the leaves of jute mallow can be quite tedious. Frozen molokhia is an easy, convenient option for those looking for a quick meal. Chicken stock cubes form the foundation of the soup, and finely chopped onions and minced garlic cloves will build the soup’s flavour. Tomato paste, bay leaves, and cinnamon stick add sweetness. Spices such as coriander, cardamom, paprika, salt, and black pepper add aromatic depth to the soup.

Instructions

Slice the onions and add them to a preheated pot on medium-low heat. Add olive oil and sauté the onions for approximately three minutes.

Finely mince garlic and add it to the pot. Add the coriander, cardamom, paprika, salt, and pepper to the pot. Cook the spices for 2 minutes to bring out their flavors. Add the tomato paste and chicken stock cube. Add the bay leaves, cinnamon stick, and water. Mix well.

Add the frozen molokhia leaves. Simmer on low heat for 30 minutes. Simmering the soup helps release the leaves’ natural flavours.

Let it cool down and serve. This soup has a slightly slippery feel, which is rather unusual. Adding freshly squeezed lemon juice can cut through that mucilaginous texture if you prefer to avoid that sensation.

Did you know that in Lebanon, molokhia is prepared with a unique blend of spices, including cumin and allspice? These spices give the soup its distinctive herbaceous flavor. Lebanese people typically enjoy molokhia with meat during family gatherings, with chicken and rabbit commonly added to the soup. Additionally, caramelized onions contribute a sweet, savory note to the dish. Interestingly, this soup serves as a delicious starter for a meal of fried chicken and chips.

What to Serve with Molokhia?

Molokhia pairs beautifully with many side dishes, making it a versatile meal. It can be enjoyed alongside fluffy white rice, making the soup a hearty experience. Consider pairing this soup with garlic bread or a fresh baguette for extra flavor. Pickled vegetables and a simple salad will also enhance the soup.

How to Store Molokhia?

Proper storage is vital to ensure that the soup retains its flavor. Once cooked, allow the soup to cool completely, transfer the soup to an airtight container. It can be stored for two to four days, making it an excellent meal-prepping option. Store Molokhia in the freezer; use a freezer-safe container. When ready to eat the soup, remove it from the freezer and let it thaw on the countertop. Reheat the soup on the stove on medium-high heat. If the soup thickens considerably, add a water splash to restore its consistency.

Expert Tips

Fresh Molokhia is hard to find in some parts of the world. Frozen molokhia is readily available and convenient for quick meals. Avoid overcooking the molokhia. If it becomes too mucilaginous, add a fresh squeeze of lemon juice. Consider adding chicken thighs during cooking to boost protein. A vegetarian version of this dish can be made by using a vegetarian stock cube.