Molokhia (Jute Mallow Soup) is a traditional Egyptian recipe for a classic thick soup of jute mallow leaves (molokhia) in a lightly-spiced chicken stock base with tomato purée. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Jute Mallow Soup (Molokhia).
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This is a popular in Middle Easters green soup prepared with jute mallow (molokhia) greens (the leaves of Corchorus olitorius). This Egyptian Molokhia version is probably the most famous, however.
Ingredients:
2 tbsp ghee
2-3 large garlic cloves, crushed
1 ½ tbsp ground coriander seeds
1 chicken bouillon cube, crushed
500–750ml chicken stock, divided (usage depends on how thick you like your soup)
¼ tsp baking soda (this helps keep the bright colour of the greens)
2–4 tbsp tomato purée
400g package of frozen Molokhia (or 500g fresh jute mallow leaves, chopped)
Salt, to taste
Method:
Set a stockpot over meidum-high heat. When hot add in the ghee. Wait until fully melted then use to fry the garlic for about 40 seconds, or until golden brown and fragrant.
Add the ground coriander seeds and stir fry for 30 seconds then immediately pour in 375ml of the chicken stock. Sprinkle over the crushed stock cube, stirring until dissolved. Add the baking soda and stir until dissolved.
Add the chopped molohia (jute mallow) and stir to combine then reduce the heat to medium low. Use a whisk to stir the molokhia until fully melted if frozen and wilted if fresh.
The molohia will be very thick at this point. Add more chicken stock to thin it down to your preferred consistency.
Return to a simmer and cook for about 10 minutes, or until the greens are no longer raw.
Molokhia is usually ready when, still on low heat, it just starts boiling all over.
Take off the heat and allow to cool completely before covering the pan.
You can serve cold or warm accompanied by rice, chicken and pita bread.
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