Molokhia (Egyptian Jute Soup)
A silky, herbaceous soup made from finely chopped molokhia leaves, simmered with garlic and coriander, served with a wedge of lemon and optional brown rice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a large pot over medium heat and sauté the garlic until fragrant and just golden, about 1 minute.
-
Step 2 of 5
Stir in the ground coriander and cook for another 30 seconds to release its aroma.
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Step 3 of 5
Pour in the chicken broth and bring to a gentle boil, then reduce to a low simmer.
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Step 4 of 5
Add the chopped molokhia leaves, stirring continuously to prevent clumping; simmer for 10–12 minutes until the leaves are tender and the soup is thickened.
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Step 5 of 5
Season with salt and pepper, then ladle into bowls and serve with a lemon wedge and a side of steamed brown rice if desired.
Notes from the kitchen
If fresh molokhia is unavailable, frozen chopped molokhia works well; thaw before use. The soup keeps refrigerated for 2 days and reheats gently to avoid over‑cooking the leaves.
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