Name: Molokhia
Yield: 6
Cuisine: Egypt
Ingredients: 1 lb fresh or frozen chopped molokhia leaves; 6 cups chicken broth; 1 chicken (about 3 lb), simmered; 8 cloves garlic, crushed; 2 tbsp ground coriander; 3 tbsp ghee or butter; 1/2 tsp salt; 1/4 tsp cayenne (optional); Lemon juice or vinegar; Cooked rice to serve

Where it comes from

Molokhia is a classic of Egypt and is also cooked across the Levant and North Africa. Egyptians chop the leaves finely, giving a slippery, velvety texture, and serve it with rice and crusty bread.

Explore the cuisine of Egypt.

Recipe

Make Molokhia at home

Serves 6Time 1 hour 15 minutes

Ingredients

1 lb fresh or frozen chopped molokhia leaves
6 cups chicken broth
1 chicken (about 3 lb), simmered
8 cloves garlic, crushed
2 tbsp ground coriander
3 tbsp ghee or butter
1/2 tsp salt
1/4 tsp cayenne (optional)
Lemon juice or vinegar
Cooked rice to serve

How it's made

Simmer the chicken in water with an onion and bay leaf until tender, about 45 minutes; strain the broth.
Heat the broth to a gentle simmer and add the molokhia leaves.
Cook for 10 minutes without boiling hard, as it can turn stringy.
Fry the garlic and ground coriander in ghee until golden and fragrant.
Stir the sizzling garlic mixture into the soup.
Season with salt and add a squeeze of lemon.
Serve over rice with the chicken and a side of vinegar and onions.