Molokhia
Jute leaves cooked to a green, silky stew with garlic and coriander fried in ghee and stirred in at the last second, served over rice with chicken.
Photograph credit: ملوخية بالدجاج by Emna Mizouni · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Method
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Simmer the chicken with the water, onion, bay, cardamom, cinnamon and salt for 45 minutes, skimming the surface at the start.
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Lift out the chicken. Strain the stock and measure 1.2 litres of it back into a clean pot.
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Roast or grill the chicken pieces at 220C fan for 15 minutes until the skin is browned, and keep warm.
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Bring the stock to a simmer, then lower the heat so it is barely moving.
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Add the molokhia leaves and stir gently. Keep the pot below a simmer for 8 minutes — you should see the surface tremble, never bubble.
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For the taqliya, heat the ghee in a small pan and fry the garlic paste with the salt for 90 seconds until it turns pale gold and smells sweet.
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Add the ground coriander and chilli and fry 20 seconds more. It should sizzle furiously.
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Take the molokhia off the heat and pour the taqliya in — it will hiss loudly. Cover the pot immediately and leave 5 minutes.
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Stir once and serve over rice with the roast chicken, lemon and vinegared onion.
Chef’s Tips
- Never boil the leaves. Below a simmer, always.
- The taqliya goes in off the heat, and the lid goes straight on.
- Do not stir it much once the leaves are in — it breaks the texture.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairing Suggestions
- Egyptian rice
- Roast or grilled chicken
- Lemon and vinegared onion
Storage & Reheating
Refrigerate up to 2 days. Reheat below a simmer only; boiling ruins it permanently.
Common questions
How long does Molokhia take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making Molokhia?
Never boil the leaves. Below a simmer, always. The taqliya goes in off the heat, and the lid goes straight on. Do not stir it much once the leaves are in — it breaks the texture.
What should I serve with Molokhia?
Egyptian rice; Roast or grilled chicken; Lemon and vinegared onion.
How should Molokhia be stored?
Refrigerate up to 2 days. Reheat below a simmer only; boiling ruins it permanently.
Is Molokhia suitable for a special diet?
This recipe is gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Molokhia?
About 538 kcal per serving, with 26 g protein, 32 g carbohydrate and 34 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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