When it comes to soup, Molokhia Soup or Jute Mallow Soup is the perfect hearty and cozy bowl to enjoy at any time of the day. It is the star of the dining table that your family will fall in love with. When someone finishes the first bowl, the next immediate action is to ask for a second one.
It is a fan favorite among Arab households, especially kids. My toddler could eat the molokhia soup every day of the week, for 3 meals a day. He LOVES it!
Cozy Soup for You
What is Molokhia?
Molokhia known as Jews Mallow or Jute Mallow in English is a popular dish in Middle Eastern countries and African countries.
In Ancient Egypt, Molokhia soup was the Pharaoh’s favorite recipe. A few years later, this soup spread to the rest of the Arab and North African countries to become a very common, delicious bowl among all ages in every home.
Jews Mallow is cooked with garlic, broth, and small pieces of meat of the broth. Mulukhiyah can also be spicy by adding chili pepper to the pot.
The serving method varies from one country to another and from one culture to another.
Impress Your Loved Ones
Variations of Molokhia Recipe
As I said before, Mulukhiyah is a popular Mediterranean recipe. Hence, it can be made in different ways and versions.
Since it is an old royal Egyptian recipe, so let’s go deep into this version. Egyptian people used to cook the soup version with minced mlokhiyeh leaves and chicken, or meat stock. But wait, they also have another good variation. They make a hearty soup by using rabbit broth! Pita bread and vermicelli white rice are the way to serve this soup bowl.
When it comes to Palestinians, they cook in both versions: leafy and soupy. However, they love to cook the soupy version more than the leafy one. Palestinians love to serve Molokhia with Vermicelli Rice (Ruz Bil Shi’iriya), broiled and crispy chicken, green olives, and lemon cutlets. If you love to make the stew version, then you should try my Mulukhiyah Stew (Jute Mallow Stew) recipe.
As for the Lebanese people, they make the stew version. They use fresh or dried molokhia leaves; fresh green leaves bring a unique taste. Lebanese people enrich their stew with a lot of sautéed chopped garlic, fresh coriander, and ground coriander. When it comes to serving, they serve this stew with Vermicelli Rice (Ruz Bil Shi’iriya), pita bread, and lemon wedges.
Expert Tips
Are you a fan of spicy flavors? Add chili pepper, cayenne pepper, or crushed red peppers to the soup.
You can make the soup a bit thicker by reducing the amount of water used.
Adding ½ teaspoon of baking soda to the Mulukhia soup while cooking will help maintain a bright green look.
Cooked to Perfection
Frequently Asked Questions (FAQs)
To store the mlokhiyeh soup leftover, keep it cool at room temperature, after that store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat Mulukhia soup, deforest it before at room temperature for about 15 minutes, then reheat it on the stovetop or in the microwave.
Yes, you can. Yet, it is better to consume Mulukhiyah on the same day or the next day since freezing may affect its flavor and texture.
In the freezer, Molokhia lasts for up to 3 months.
Yes, it can. To make the Mulukhia soup vegan, all you have to do is to substitute chicken bouillon powder with vegetable bouillon powder.
What A Yummy Soup
What You Will Need
To make chicken molokhia soup, you will need the following ingredients:
Frozen fine minced mlokhiyeh
Oil of choice
Large yellow onion
Cinnamon sticks
Bay leaf
Cardamom pods
Garlic powder
Onion powder
7 spice
Black pepper
Coriander powder
Water
Leg quarters or 1 whole chicken
Small Roma tomato
Cloves of garlic
Olive oil
Chicken bouillon powder
Salt
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Instructions
How to Make the Chicken?
First, sauté the onion in the oil and add the chicken pieces.
Then, add the spices and mix, letting the chicken get a little bit of color.
Now, add the hot water to cover, and let it boil for 5 minutes before simmering on medium low heat for 40 minutes.
After that, remove the chicken and place it into a baking sheet, or airfryer basket.
Finally, add your favorite chicken seasoning and broil until crispy.
How to Make the Mlokhiyeh?
First, strain the broth and return 3 cups of it to the pot.
Second, add two bags of mlokhiyeh, either frozen or thawed, and mix. If frozen, stir it around to try and make it melt faster.
After that, add the tomato halves and sauté.
Once mlokhiyeh is fully thawed into the broth, add the chicken bouillon powder and salt to taste.
Next, let it simmer for 10 minutes on medium heat before removing the tomato.
Now, in a separate pan, fry the minced garlic in olive oil until golden.
Last but not least, add the fried garlic to the mlokhiyeh and mix.
Finally, serve with some vermicelli rice and crisped-up chicken. Make sure to squeeze some lemon for optimal flavor. Enjoy!
Let’s Start
Must-Try Recipes:
Restaurant Style Butter Chicken (cheat version)
Easy Buffalo Chicken Quesadillas
Dawood Basha (Kufta and Potato Stew)
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Molokhia Soup
Ingredients
- 2 packets frozen fine minced mlokhiyeh
- 2 tablespoons oil of choice
- ½ large yellow onion
- 1 cinnamon stick
- 1 bay leaf
- 4 cardamom pods
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 1 teaspoon coriander powder
- 6 cups water (or to cover)
- 4 leg quarters or 1 whole chicken cut
- 1 small Roma tomato cut in half
- 8 cloves of garlic
- 2 tablespoons olive oil extra virgin
- 1 tablespoon chicken bullion powder
- salt to taste
Instructions
How to Make the Chicken?
- Sauté the onion in the oil and add the chicken pieces.
- Add the spices and mix letting the chicken get a little bit of color.
- Add the hot water to the cover and let it boil for 5 minutes before simmering on medium low heat for 40 minutes.
- Remove the chicken and place it into a baking sheet, or airfryer basket.
- Add your favorite chicken seasoning and broil until crispy.
How to Make the Mlokhiyeh?
- Strain the broth and return 3 cups of it to the pot.
- Add two bags of mlokhiyeh, either frozen or thawed, to the broth and mix. If frozen, stir it around to try and make it melt faster.
- Add the tomato halves and sauté.
- Once mlokhiyeh is fully thawed into the broth, add the chicken bouillon powder and salt to taste.
- Let it simmer for 10 minutes on medium heat before removing the tomato.
- Fry the minced garlic in olive oil until golden in a separate pan.
- Add the fried garlic to the mlokhiyeh and mix.
- Serve with some vermicelli rice and crisped-up chicken. Make sure to squeeze some lemon for optimal flavor. Enjoy!
Notes
- Add chili, cayenne, or crushed red peppers to the soup if you are a fan of spicy food.
- You can make the soup a bit thicker by reducing the amount of water you use.
- Adding ½ teaspoon of baking soda to the Mulukhia soup while cooking will help maintain a bright green look.
2 Responses
Absolutely delicious recipe !!! So comforting and delicious… my picky toddlers loved it and ate more !!!
I’ve always been intimidated to make molokhia and this was my first time making it for my husband! It was delicious! The flavor is out of this world! A great hearty meal to have in the cold weather!