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Jews mallow soup in a bowl alongside leg quarters, vermicelli rice, and lemon wedges.

Molokhia Soup

Fatimah
Did you meet the popular Middle Eastern Molokhia soup? It is a hearty soup cooked with lots of garlic, broth, and chicken pieces.
5 from 2 Ratings
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mediterranean, Palestinian

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.
Keyword Molokhia, Molokhia Soup, Mulukhia Soup
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