Egypt | Soup

Molokhia

A vibrant green soup made from finely chopped jute leaves simmered in chicken broth, finished with a sizzling garlic and coriander dressing. Egypt's most iconic home-cooked meal.

Country
Egypt
Region
North Africa
Time
60 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Everyday family dinner. Plan on a medium cook and about 60 minutes total.

What to serve alongside it

White rice, vermicelli rice, roasted chicken, lemon, and bread

Regional lane

Egypt national table. A structured Egypt dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

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Molokhia recipe from Egypt
Molokhia finished dish
Chef board

Build the table around Molokhia

White rice, vermicelli rice, roasted chicken, lemon, and bread

Best route from here

Egypt national table

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Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Egypt
5 steps 20 min prep 40 min cook 60 min total medium
1
Make the broth
Poach chicken with onion, bay leaves, cardamom, salt, and pepper until cooked. Remove the chicken and strain the broth.
Broth 40:00
2
Cook the molokhia
Bring broth to a simmer, add chopped molokhia, and cook gently until the soup is silky. Do not boil hard.
Molokhia 10:00
3
Make the tash-a
Heat ghee, add garlic until golden, then stir in coriander for a few seconds until fragrant.
Kitchen noteGarlic moves from golden to burnt quickly, so stay close.
Tash-a 01:00
4
Finish the pot
Pour the sizzling garlic-coriander mixture into the molokhia and stir.
5
Serve
Serve with rice, chicken, lemon wedges, and bread.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

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