Molokhia (Egyptian Jute Mallow Soup) Recipe
Lebanon
Molokhia is a popular Egyptian soup made from the leaves of the jute mallow plant. It is a comforting and flavorful dish that is often enjoyed with rice or bread. Molokhia has a unique texture and a distinct earthy taste, making it a beloved staple in Egyptian cuisine.
Ingredients
- 2 cups fresh or frozen jute mallow (molokhia) leaves
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon (optional)
- Cooked rice or bread for serving
Procedure
- If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
- In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
- Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
- Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
- Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
- Serve the molokhia hot, accompanied by cooked rice or bread.