Molokhia

• Prep time: 25 minutes

• Cook time: 25 minutes

• Total time: 50 minutes

• Servings: 4 servings

• Country of Origin: Egypt

• Description: Finely minced jute leaves cooked in garlic-infused chicken broth and finished with Takleya (sautéed garlic and crushed coriander bloom).

• Presentation & How It's Eaten: Served hot in soup bowls alongside roasted chicken, Egyptian white rice with vermicelli, or dipped directly with pita bread.

• Ingredients:

  • 500g fresh or frozen jute leaves (Molokhia), finely minced

  • 4 cups rich chicken stock

  • 6 cloves garlic, finely minced

  • 1 tbsp ground dry coriander

  • 2 tbsp ghee or butter

  • 1/2 tsp red chili powder

  • 1 tsp salt

• Step-by-Step Directions:

  • Heat Broth: Bring chicken stock to boil in a medium pot; reduce heat to medium-low.

  • Add Molokhia: Whisk finely minced jute leaves into hot broth until completely dissolved; simmer gently for 5 minutes without boiling over.

  • Prepare Takleya: Melt ghee in a small skillet over medium heat; add minced garlic and ground coriander, frying for 2 minutes until brilliant golden brown and fragrant.

  • Combine (The Sizzling Step): Pour hot sizzling Takleya mixture directly into simmering Molokhia pot; stir immediately and remove from heat.

  • Serve: Season with salt and serve hot.

• Optional:

  • Rabbit Broth: Use traditional rabbit stock instead of chicken stock for authentic historical flavor.

• Cooking Tips:

  • Do Not Cover: Never cover pot after adding jute leaves, as covering causes leaves to sink to bottom and separate from liquid.

• Nutrition Facts:

  • Calories: ~160 kcal

  • Total Fat: 10g

  • Saturated Fat: 5g

  • Cholesterol: 20mg

  • Sodium: 520mg

  • Total Carbohydrates: 12g

  • Dietary Fiber: 4g

  • Sugars: 1g

  • Protein: 6g