Name: Best Molokhia (Egyptian Mulukhia) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Egyptian
Ingredients: 1–2 tbsp ghee (or butter/oil); 2–3 cloves garlic, crushed; 1 tsp ground coriander; 1½–2 cups chicken or vegetable broth; 1 chicken bouillon cube (optional for extra depth); Pinch of baking soda (optional for vibrant color); 1 package frozen Molokhia leaves; 1–2 tbsp tomato sauce (optional for brightness); Salt, to taste

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Molokhia, also known as Mulukhia, is a traditional Egyptian green soup made from finely minced jute mallow leaves. Cooked in a flavorful broth with garlic and coriander, this dish is a staple in many Egyptian households—and for good reason. The smooth, slightly viscous texture paired with its rich, aromatic flavor makes it both comforting and addictive. Whether I’m serving it with vermicelli rice, pita bread, or chicken, Molokhia always brings everyone to the table.

Best Molokhia (Egyptian Mulukhia) Recipe

Why You’ll Love This Recipe

I love this Molokhia recipe because it’s deeply nostalgic, simple to prepare, and packed with flavor. Everything is done in one pot, which makes cleanup easy, and the use of tomato sauce adds a delightful balance of tartness and sweetness. It’s one of those meals I can make in under 30 minutes and still have everyone licking their plates clean. Plus, it’s incredibly versatile—I can make it vegan, add chicken, or leave it plain depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ghee (or butter or oil)
crushed garlic
dry coriander
chicken bouillon cube (optional but adds depth)
chicken broth (or vegetable broth for a vegan option)
baking soda (optional, for maintaining a vibrant green color)
tomato sauce (optional, adds tang and sweetness)
frozen Molokhia
salt to taste

Directions

In a deep pot over medium-high heat, I melt the ghee.
I sauté the crushed garlic for 15–30 seconds until golden and fragrant.
I stir in the coriander for another 30 seconds until darker and aromatic.
I pour in 1½ cups of broth and add the bouillon cube, stirring until dissolved.
If I’m using it, I stir in the baking soda—this helps the soup stay green longer.
I add the frozen Molokhia and reduce the heat to medium-low, whisking until it melts completely.
I stir in the tomato sauce, adjusting the quantity to balance tartness and sweetness.
If the soup is too thick, I gradually add more broth until I reach the desired consistency.
I taste and adjust for salt or more tomato sauce if needed.
I simmer it on low until the Molokhia just starts to bubble all over and no longer tastes raw.
I let it cool before covering or serve immediately with rice, pita bread, and chicken.

Servings and Timing

This recipe makes 6 servings and takes about 30 minutes total (5 minutes prep, 25 minutes cook time).

Variations

Traditional method: I sometimes sauté garlic and coriander separately in ghee, then pour it over the finished soup for that nostalgic touch.
Vegan version: I swap the ghee for olive oil, use vegetable broth, and skip the bouillon cube or use a plant-based one.
With meat: I love pairing this with boiled chicken or rabbit cooked in the broth used for the Molokhia.
Without tomato: For guests who prefer it traditional, I skip the tomato sauce entirely.
Fresh leaves: When I have fresh Molokhia, I finely mince it and use about 400g in place of frozen.

Storage/Reheating

I store leftover Molokhia in an airtight container in the refrigerator for up to 3 days. I make sure not to cover it immediately after cooking—letting it cool completely prevents it from separating.
To reheat, I warm it gently over low heat and avoid bringing it to a rapid boil, as this can ruin the texture.

FAQs

What is Molokhia made of?

Molokhia is made from minced jute mallow leaves cooked in broth with garlic and coriander. The leaves are naturally mucilaginous, giving the soup its unique texture.

Can I use dried Molokhia instead of frozen?

Yes, I can use dried Molokhia. I usually rehydrate about 1 cup of dried leaves with 1½ to 2 cups of broth, then follow the same steps. The texture may vary slightly, but it still turns out delicious.

Why is Molokhia slimy?

Molokhia has a naturally slippery, viscous texture—similar to okra. I find that pairing it with rice helps balance this texture and makes it more palatable for those unfamiliar with it.

Can I freeze leftovers?

Yes, Molokhia freezes well. I let it cool completely, portion it out, and freeze in airtight containers for up to 2 months. When ready to eat, I thaw it in the fridge overnight and reheat gently.

Can I make it without garlic or coriander?

Technically yes, but I don’t recommend it. Garlic and coriander are what give Egyptian Molokhia its signature flavor. If I leave them out, the dish won’t have that classic aroma and taste.

Conclusion

Egyptian Molokhia is a deeply comforting and flavorful dish that brings people together around the dinner table. Whether I’m making it the modern way or sticking to tradition, it’s always a hit in my household. With a bowl of vermicelli rice and a piece of warm pita bread, this green soup is pure comfort—Egyptian style.