THETASTEJOURNAL.COM
Newsletter Subscribe
Enter your email address below and subscribe to our newsletter
Molokhia
Molokhia, derived from the leaves of the jute mallow, has a distinctive flavour and powerful nutritional benefits. It is a popular staple in the Middle East and North Africa.
It has an earthy taste and can be considered slightly gelatinous, which gives the soup a distinctive texture. The flavor of Molokhia is enhanced with the use of 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.’ The English word is Jew’s mallow.
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. The Fresh leaves can be used as well. However, it is quite a chore to clean the leaves of the jute mallow. Frozen molokhia is an easy and convenient option for individuals wanting a quick meal.
Chicken stock cubes form the foundation of the soup, and finely chopped onions and minced garlic cloves will build the flavour of the molokhia. Tomato paste, bay leaves, and cinnamon stick add sweetness. Spices such as coriander powder, cardamom powder, paprika powder, salt, and black pepper ensure an aromatic soup.
Instructions
Sauté the Onions: 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.
Add the Spices: Finely mince garlic and add it to the pot. Add the coriander powder, cardamom powder, paprika powder, salt, and pepper to the pot. Cook the spices for two minutes, which will 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 is important to release the natural flavours of the leaves.
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.
Lebanese-Style Molokhia
Lebanese enjoy Molokhia with meat during family gatherings; adding chicken and rabbit to the soup is standard. In Lebanese cuisine, caramelized onions add a sweet and savoury taste to the soup. Interestingly, this soup is a delicious starter for a meal of Fried Chicken and Chips.
Did you know that molokhia is cooked in Lebanon with a unique assortment of spices, including cumin and allspice? The spices give the soup a unique herbaceous flavour.
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, which will make 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 accessible and convenient for cooking fast meals. Avoid overcooking the molokhia. If it becomes extra mucilaginous in texture, add a fresh squeeze of lemon juice. Consider adding chicken thighs during the cooking process to add protein. A vegetarian version of this dish can be made by using a vegetarian stock cube.
Molokhia is a delicious soup that is enjoyed throughout the Middle East. It is easy to make and comes together in a short amount of time.
Ingredients
Wet ingredients
- 400 grams Frozen Molokhia
- 75 grams Tomato paste
- 4 cup Water
- 3 Tbsp Olive oil
Dry ingredients
- 6 Garlic cloves finely minced
- 1 medium Onion thinly sliced
- 1 Cinnamon stick
- 1 Chicken stock cube
- 3 Bay leaves
Spices
- 1 tsp Coriander powder
- 1/2 tsp Cardamom powder
- 1/2 tsp Paprika powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Preheat the pot: Preheat the pot on medium low heat. Drizzle the olive oil and sauté the onion for 3 minutes or until clear and slightly browned.
- Add the spices: When the onions are cooked, add garlic, coriander powder, cardamom powder, paprika powder, salt and pepper into the pot. Cook the spices for 1 minute. If the spices are looking dry, add 1 tablespoon of olive oil and stir to mix.
- Add water: Add tomato paste, chicken stock cube, 3 cup water, bay leaves, cinnamon stick and molokhia (no need to defrost). Bring the soup to boil, and then reduce the temperature to low and simmer for 30 minutes with the lid closed.
- Garnish: Garnish with sliced onions and serve with white rice and chicken.
Did you make this recipe?Follow us on Instagram!
