Molokhia Soup, also known as Mouloukhieh or Mulukhiyah, is a hearty Egyptian soup cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!
Jump to:
❤️ Why you'll love it
Mouloukhieh is a green leafy and nutrient-dense soup, commonly eaten in Egypt and in Middle-Eastern countries. Egyptian molokhia has been eaten since the time of the pharaohs in Ancient Egypt and has been enjoyed for centuries around the world.
What is molokhia?
This soup is made with Jute leaves, which is also called Egyptian Spinach, or Jews Mallow, among other names. Jute mallow leaves are native to Africa, parts of Asia, the Middle East, and the Caribbean.
This leafy green vegetable has a host of health benefits including improving gut health, and reducing inflammation. It's also known for its anti-aging properties and is packed with nutrients like beta carotene, B vitamins, and calcium. There's a good reason why this plant is called "the king of vegetables!"
Jute leaves are an acquired taste. Fresh molokhia leaves have a somewhat bitter taste. When cooked in this soup, the leafy greens soak up the flavor of the spices and have a mucilaginous texture (slimy texture), similar to how okra thickens a gumbo.
🥘 Equipment Used
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
To make this molokhia greens soup, you'll need a strainer, a blender or food processor, a cutting board, a sharp knife, a large pot or Dutch oven, and a stirring spoon.
🧾 Ingredients Used
- Jute leaves: Jute leaves are the star of this dish. In the U.S., you can get packages of frozen molokhia from African, Asian, or Middle Eastern markets. Using frozen molokhia 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: Chicken stock is used as a liquid base, though you can add hot water or vegetable stock if you don't have any. You can make homemade chicken broth by simmering bone-in chicken in water with salt for several hours.
- Spices: cayenne pepper, black pepper, bouillon powder, and salt.
🔪 How To Make Molokhia
- 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.
- Blend until pureed and pour into a large bowl.
- Chop the onions and garlic and sauté in olive oil till fragrant.
- Pour in the 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.
🥫 Storing and Reheating
Store leftover molokhia in an airtight container in the refrigerator for 3-5 days. To reheat, add it to a small sauce pan or microwave for 3-4 minutes. If you'd like to freeze your recipe for later, simply store it in freezer-safe containers.
Chill completely in the fridge before moving to the freezer. Thaw overnight in the fridge before reheating.
💭 Tips and Variations
- You really don't need a lot of spices when preparing this dish. The fewer, the better.
- Enjoy this dish without any protein for a vegan option, or you can serve it with chicken breast if you wish.
- Molokhia tastes great served with lemon wedges.
🍽️ What can I eat this recipe with?
Mouloukhieh is usually served with a side of rice or pita bread. For a low carb version, eat it with cauliflower rice.
👩🍳 Frequently asked questions
The scientific name for molokhia is Corchorus olitorius, but its common names include Jute, Jew's Mallow, or Nalta Jute.
Often called Egyptian spinach, molokhia is technically not a type of spinach at all. Instead, the molokhia plant is in the Mallow family, similar to okra and hibiscus. However, it can be cooked down like spinach, and spinach is a great substitute if you can't find any molokhia in your area.
Some of the key differences between molokhia and spinach are that molokhia is mucilaginous, so it will naturally thicken whatever it is in, similar to okra. Plus, molokhia is a nutritional powerhouse. It has nearly 5 times as much beta carotene as spinach and is also high in calcium and B vitamins.
📚 Related Recipes
Check out these other delicious African soups!
📖 Recipe
Molokhia Soup - Egyptian Mulukhiyah Recipe
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
- 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.
halved this recipe, used 2 pounds of spinach that I steamed then used an immersion blender on first so did not cook 5 minutes the first time with broth and aromatics, doubled the garlic, quadruped the onion and turned out delicious with rice but even half the recipe is at least 8 large bowls. a feast.
That sounds amazing, Gina! Love the tweaks you made. So glad it turned out delicious and made a feast! 😊