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Jan 5, 2009 08:51 AM

Moloukhia (sp?)

I am looking for a recipe for the Egyptian stew/soup made with greens and typically served with rice and chicken. I can figure out the chicken and rice, but I'd really love a good recipe for the greens. Thanks.

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  1. I think it is spelled Molakhia or sometimes molokhia. In English, the vegetable is known as Jew's Mallow, which I don't think I have ever seen here, though obviously it is everywhere in Egypt. It's an acquired taste, I think, but here is a recipe I found:

    Molokhia is simply the most Egyptian food there is, it’s a type of a stew that is very commonly eaten here in Egypt, so what is it really?

    Well Molokhia, known in English as Jew's Mallow, Jute Mallow or Nalta is a green leafy plant similar to spinach, the only parts that are eaten are the leaves, which are picked from the stems and are minced using a vegetable grinder into very small pieces and are then set aside. Molokhia can be made using a variety of techniques, it can be vegetarian based or it can be made using rabbit, duck, beef, lamb, chicken, and even seafood. Some people prefer adding chunks of beef, chicken, or any of the above mentioned items to the stew, others just prefer using the broth in making this very tasty dish, though, and I have to be honest, Molokhia doesn’t look appealing at all!

    It has an extremely slimy texture and pieces of meat floating inside don’t really help, but the taste is fantastic, at least I think so.

    You can also make Molokhia using stock cubes.


    The preparation involves bringing the seasoned stock to a boiling temperature and then adding the minced Molokhia to it, it is then left to simmer for not more than 10 minutes. While it simmers, crush a healthy amount of garlic into a fine paste, and when I say healthy I mean about a head of garlic to every 500 grams of Molokhia. After the garlic is crushed melt some butter or if you are trying to manage your weight, you can use sunflower or corn oil instead, heat the oil or melt the butter and add the garlic with a some ground coriander seeds, you would also need about a tablespoon to every head of garlic and 500gm of Molokhia, let the garlic fry gently for about 30 seconds and then add to the simmering Molokhia, you can control the consistency of the Molokhia by adding more or less broth, I personally prefer it thick, its a lot easier to eat it that way.

    Some people add a thick tomato sauce made only with tomatoes garlic and vinegar to the Molokhia, this sauce is called either salsa or dima'aa, it is used as a condiment or a topping and is optional.

    1 Reply
    1. re: roxlet

      I currently live in Jerusalem - and while they may have the exact plant here - I've had the dish and think the traditional leaves taste a whole lot like kale/collard greens. I really enjoyed it, but then I like those kinds of greens in general. I guess now it's just a matter of figuring out exactly how much garlic and coriander.

    2. the recipe above seems right. we simmer the greens with some fresh cilantro and garlic and serve the final dish with onions soaked in vinegar which i think adds a great deal.

      we find the greens frozen at a lebonese grocery store - amazing for omaha, nebraska!