Molokhia, also known as Mulukhiyah, is more than just a dish for me—it’s a cherished part of my childhood and one of my top five favorite foods.
This traditional Egyptian dish is a rich, green soup made from the leaves of the Molokhia plant, and it’s typically served with chicken or beef and Arabic rice. Whether you love it or hate it, there is no in-between when it comes to Molokhia.
Growing up, my mom often made Molokhia, filling our home with its distinct aroma. The preparation was a family affair, with everyone gathering in the kitchen to help. The best part was always sitting down together to enjoy the meal. For me, Molokhia is the ultimate comfort food, bringing back fond memories of family dinners and laughter. Everyone in my family loved it—except my grandfather, who hated Molokhia so much that he would leave the house as soon as he heard us mention we were making it! We used to joke that it was the fastest way to get him out of the house.
Health Benefits of Molokhia
Molokhia is not just delicious but also incredibly nutritious. It’s packed with vitamins and minerals, making it a great addition to any diet. Here are some of the key health benefits:
- Rich in Vitamins: Molokhia is a great source of vitamins A, C, and E, which are essential for maintaining good vision, a strong immune system, and healthy skin.
- High in Fiber: This leafy green is high in dietary fiber, which aids in digestion and helps maintain a healthy weight.
- Packed with Antioxidants: It contains antioxidants that can help protect your body from damage caused by free radicals.
- Iron and Calcium: It’s also a good source of iron and calcium, which are crucial for strong bones and preventing anemia.
Different Forms of Molokhia
If you can’t find fresh molokhia leaves, don’t worry! There are other options available:
Frozen: This is a convenient and popular alternative. You can find frozen minced Molokhia in most Egyptian or Arabic food stores. I prefer frozen Molokhia because it’s easier and quicker to cook than fresh. With fresh Molokhia, you need to clean and mince the leaves, which can be time-consuming. But with the frozen variety, you don’t even have to defrost it; you just add the block into the broth and let it melt in there.
Dried: Although some people use dried Molokhia, I personally didn’t like it as much. The texture and flavor just don’t compare to the fresh or frozen versions.
My Family Recipe
You can use either chicken or beef in this recipe. I made this one with beef. Here’s how to make it:
Prepare the Beef
I used stew beef, which I usually tenderize with kiwi—the fastest and best way for me to tenderize beef. Smash a kiwi and rub it on the beef. Leave it for 10 minutes, then wash it off with water. Pat dry the beef with a paper towel.
- Brown the Beef: In a casserole, add olive oil and brown the beef cubes.
- Prepare the Broth: Add a carrot, a bouillon stock cube, pepper, cayenne pepper, allspice, bay leaf, and water. Let it boil for 1 hour or until the meat shreds. Remove the beef and strain the broth. Using a fine mesh strainer, mash the carrot into the broth.
- Add the Molokhia: Add the frozen Molokhia to the broth. On low heat, stir until it melts. Turn off the heat.
- Prepare the Garlic and Spices: In a pestle, grind the dry coriander. You can also mix it with coriander powder. Heat 2 tablespoons of butter in a frying pan, add the pressed garlic, and sauté until fragrant and golden, being careful not to burn it. Add the coriander powder and cumin. Sauté the spices with the garlic for 30 seconds to 1 minute.
- Combine: Take a cup from the Molochia soup and add it to the spice/garlic mix in the pan, then mix well. Pour this mixture back into the soup and immediately cover with a lid. Let it sit for a few minutes.
- Final Adjustments: Taste the soup and add extra salt if needed. If you feel it needs more spices, repeat the procedure with the frying pan to add more coriander, cumin, and garlic to the soup.
- Serve Molokhia with Arabic rice and the meat.
Molokhia is more than a meal—it’s a connection to my roots and a source of comfort. Whether you’re new to this dish or revisiting it, I hope my family recipe brings a bit of my home into yours. Enjoy!
If you liked Molockhia, you may also like:
Molokhia
Equipment
- 1 Pot large
- 1 Frying pan
- 1 Pestle optional
Ingredients
Beef soup
- 800 g Beef diced (1.7lb)
- 1 Kiwi to tenderize the meat Optional
- 3 tbsp Olive oil
- 2 Bay leafs
- 5 All spice / Pimenta
- ½ Cayenne pepper
- 1 tsp Pepper
- 1 tsp Salt
- 2 Beef Stock cubes
- 2 liter Water (67 fl.oz)
- 2 packets Molokhia frozen 800 g (1.7lb)
- 2 tbsp Butter
- 5-6 Garlic cloves
- 5 tbsp Coriander dry / powder
- 1 tbsp Cumin powder
Instructions
Beef
- Tenderize the meat with kiwi (optional). See note.
- Brown the Beef: In a casserole, add olive oil and brown the beef cubes.
- Add a carrot, a bouillon stock cube, pepper, cayenne pepper, allspice, bay leaf, and water. Let it boil for 1 hour or until the meat almost shreds.
- While the meat is cooking, prepare the Arabic rice and set it aside.
- Remove the beef and strain the broth.
- Using a fine mesh strainer, mash the carrot into the broth.
- Add the frozen Molokhia to the broth. On low heat, stir until it melts. Turn off the heat.
Prepare the Garlic and Spices:
- In a pestle, grind the dry coriander. You can also mix it with coriander powder.
- Heat 2 tablespoons of butter in a frying pan, add the pressed garlic, and sauté until fragrant and golden, being careful not to burn it.
- Add the coriander powder and cumin. Sauté the spices with the garlic for 30 seconds to 1 minute.
- Take a cup from the Molochia soup and add it to the spice/garlic mix in the pan, then mix well. Pour this mixture back into the soup and immediately cover with a lid. Let it sit for a few minutes.
Final Adjustments:
- Taste the soup and add extra salt if needed. If you feel it needs more spices, repeat the procedure with the butter in the frying pan to add more coriander, cumin, and garlic to the soup.
- Serve Molokhia with Arabic rice and meat.
Enjoy!
