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Egyptian Molokhia

Yields6 ServingsPrep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

Velvety jute mallow soup with chicken broth and garlic-coriander tasha.

Egyptian molokhia with chicken and rice

Chicken and broth
 1.50 kg whole chicken, cut into 8 pieces
 8 ⅓ cups water
 1 large onion, quartered
 2 bay leaves
 6 cardamom pods, lightly crushed
 1.50 tsp fine salt, divided
 0.50 tsp black pepper
Molokhia and tasha
 800 g frozen finely chopped molokhia, thawed
 30 g fresh cilantro, finely chopped
 8 cloves garlic, minced
 2 tsp ground coriander
 30 g ghee
 1 tbsp fresh lemon juice
 900 g cooked Egyptian rice, for serving
 2 lemons, cut into wedges
Directions
1

Place the chicken, water, onion, bay leaves, cardamom, 1 teaspoon salt and black pepper in a large pot. Bring to a boil, skim the foam, then cover and simmer over medium-low heat for 40 to 45 minutes until the chicken is cooked through.

2

Transfer the chicken to a tray and strain the broth. Measure 5 1/4 cups of broth into a clean pot, reserving any extra for another use.

3

Bring the broth to a gentle simmer over medium-low heat. Whisk in the thawed molokhia a little at a time until smooth, then stir in the chopped cilantro.

4

Cook gently for 8 to 10 minutes, stirring often. Do not let the soup boil vigorously; it should become velvety while the leaves remain suspended.

5

Meanwhile, melt the ghee in a small skillet over medium heat. Add the garlic and cook for 30 to 45 seconds until pale golden and aromatic.

6

Stir the ground coriander into the garlic and cook for another 30 seconds. Immediately pour the sizzling tasha into the molokhia and stir well.

7

Return the chicken pieces to the soup for 5 minutes to warm through. Stir in the lemon juice, taste and add the remaining salt as needed.

8

Ladle the molokhia over rice, add a piece of chicken to each serving and offer lemon wedges alongside.

Notes

Frozen finely chopped molokhia is the easiest substitute for freshly chopped jute mallow. Keep the soup below a hard boil after adding the leaves so it stays bright and evenly suspended.

Nutrition Facts

6 servings

Serving size

1 bowl

Amount per serving
Calories505
% Daily Value *
Total Fat 22g29%

Saturated Fat 7g35%
Trans Fat 0g
Monounsaturated Fat 8g
Polyunsaturated Fat 4g
Cholesterol 125mg42%
Sodium 690mg30%
Total Carbohydrate 38g14%

Dietary Fiber 5g18%
Total Sugars 3g
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.