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    Home » All Recipes » Mouloukhieh (Molokhia) Soup Recipe

    Aug 21, 2020

    Mouloukhieh (Molokhia) Soup Recipe

    Published on Aug 21, 2020. Updated on Jan 14, 2021. By Tayo. This post may contain affiliate links. See Disclosure. Leave a Comment

    Jump to Recipe
    pinterest image of Egyptian Mulukhia recipe

    Mouloukhieh, also known as Molokhia or Jew's Mallow Soup, is a hearty Egyptian soup, cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!

    plate of cauliflower rice served with jute leaves molokhia
    Jump to:
    • What is Mouloukhieh/Molokhia?
    • Ingredients used
    • How to make Mouloukhieh
    • What can I eat it with?
    • Tips and variations
    • 📖 Recipe

    What is Mouloukhieh/Molokhia?

    Mouloukhieh is a green leafy and nutrient-dense soup, commonly eaten in Egypt and in the Middle East.

    This soup is made with Jute leaves, which is also called Egyptian Spinach, or Jews Mallow, among other names. Jute leaves are native to Africa, parts of Asia, the Middle East, and the Caribbean. They come with a host of benefits and help improve gut health, reduce inflammation, and are known for their anti-aging properties.

    Jute leaves have a somewhat bitter taste when raw. But when cooked, they soak up the flavor of the spices and become mucilaginous (slimy) in texture.

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    Ingredients used

    Ingredients showing jute leaves, broth, olive oil and spices
    • Jute leaves: Jute leaves are the star of this dish. In the U.S, you can get them frozen from an African, Asian, or Middle Eastern grocery store. Using frozen leaves tastes just as good as the fresh leaves!
    • Onions and garlic. The flavor is much more powerful with these aromatics, so don't omit them.
    • Olive oil: Used to sauté the onions and garlic.
    • Chicken broth: This is used as a liquid base, though you can add water if you don't have any. You might need to add more spices if you substitute with water.
    • Spices: cayenne pepper, black pepper, bouillon powder, and salt.

    How to make Mouloukhieh

    1. If using fresh jute leaves, wash them and drain them in a colander. Place the leaves in a blender and add about a cup of water.
    2. Blend till pureed and pour into a bowl.
    3. Chop the onions and garlic and sauté in olive oil till fragrant.
    4. Pour in the chicken broth, and bring to a boil.
    5. Add in the jute leaves and cook for about 5 minutes. If using frozen, let it melt first, then simmer for 5 minutes.
    6. Add bouillon, cayenne pepper, black pepper, and salt and bring to a boil. Simmer for 5 more minutes and serve.

    This mouloukhieh recipe serves 4 and contains 7 net carbs per serving.

    blending jute leaves, then frying onions in a pan
    pouring jute leaves into a broth to make molokhia

    What can I eat it with?

    Mouloukhieh is usually served over rice or eaten with pita bread. For a low carb version, eat it with cauliflower rice.

    Tips and variations

    • You can store this Egyptian soup in the fridge for 3-5 days and can freeze it for longer.
    • You really don't need a lot of spices when preparing this dish. The fewer, the better.
    • You can eat this without any protein for a vegan option, or you can serve it with chicken if you wish.

    Check out these other delicious African soups!

    Ewedu Soup

    Okro (Okra) Soup

    Egusi Soup

    Ogbono Soup

    bowl of Molokhia -Egyptian Mulukhia

    📖 Recipe

    plate of cauliflower rice served with jute leaves molokhia

    Mouloukhieh /Molokhia Soup Recipe

    Mouloukhieh, also known as Molokhia or Jew's Mallow Soup, is a hearty Egyptian soup, cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!
    5 from 10 votes
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    Course: Main Course
    Cuisine: African
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 110kcal
    Author: Tayo Oredola
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    Ingredients

    • 400 g frozen jute leaves 1 pack
    • 3 garlic cloves crushed
    • ½ onion
    • 2 tablespoon olive oil
    • 2 cups broth
    • 1 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 1 teaspoon bouillon
    • ½ teaspoon salt or to taste

    Instructions

    • If using fresh jute leaves, wash them and drain in a colander.
    • Place the leaves in a blender and add about a cup of water. Blend till pureed and pour into a bowl.
    • Chop the onions and garlic and sauté in olive oil till fragrant.
    • Pour in chicken broth, and bring to a boil.
    • Add in the jute leaves and cook for about 5 minutes. If using frozen, let it melt first, then simmer for 5 minutes.
    • Add bouillon, cayenne pepper, black pepper, and salt and bring to a boil.
    • Simmer for 5 more minutes and serve.

    Notes

    This recipe serves 4 and contains 7 net carbs per serving.
    • You can store this Egyptian soup in the fridge for 3-5 days and can freeze it for longer.
    • You really don't need a lot of spices when preparing this dish. The fewer, the better.
    • You can eat this without any protein for a vegan option, or you can serve it with chicken if you wish.

    Nutrition

    Calories: 110kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 9mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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