Homemade Egyptian Molokhia Soup

Molokhia soup


  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • Yield: 6 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Egyptian


  • 2tablespoons ghee (a class of clarified butter that originated in ancient India)
  • 1/2 teaspooncrushed garlic
  • 2-3 big garlic cloves
  • 1 1/2 tablespoons dried coriander
  • 1cube chicken broth
  • 2-3 cups divided chicken broth
  • 1/4 teaspoonbaking soda
  • 2tablespoons tomato sauce (optional)
  • 400grams Molokhia frozen
  • salt for the flavor

In fact, Molokhia soup is one of the most romantic dishes in Egypt when it’s served to Egyptians! Even the kids enjoy the green Molokhia soup! Molokhia soup is said to have originated from Egypt and then spread to the rest of the Middle East, North Africa, and East Mediterranean countries.

Molokhia is a dark, green leaf that tastes somewhat like spinach and looks like mint. Vitamins A and C, fiber, and iron are all present in it, and it is generally considered to aid in digestion. It can be found in varied forms from fresh leaves, dry or frozen.

The broth is made with a variety of ingredients in Egypt, including chicken, rabbit, tomato, and sometimes shrimp. Here, we’re going to teach you a new way to make a Molokhia soup recipe!


Step 1

In a deep pot over medium-high heat, sauté the garlic and melt the ghee for 15-30 seconds until it is softly golden and fragrant.

Add coriander and stir for the next 30 seconds. Pour the one and a half cups of broth and sprinkle with the cube of the bouillon.

Step 2

Stir all together until the stock is dissolved. If you use, stir in the baking soda. Add the Molokhia and turn the heat down to medium level.

Using a whisk, stir until the Molokhia has dissolved completely in the broth. Add the tomato sauce and stay still.

Test the texture of the Molokhia, it is going to be thick.

If you want it that way, do not add any more broth, but if you like it thinner, then add the broth before you achieve the consistency you want.

Step 3

Now, Test it to find your preferred taste; if you like extra sugar and tartness, add more tomato sauce. Add salt to the food if you like it saltier.

Continue cooking Molokhia until the leaves are cooked and no longer taste raw. It is expected to be done when it’s boiling over low heat.

Do not cover Molokhia instantly, let it cool down properly before covering or serving directly with rice, chicken, and pita bread.

Cooking Notes

Butter or oil can be used instead of ghee.

Use olive oil, vegetable broth, and bouillon for the full vegan Molokhia.

Bouillion is added for more taste, whether you don’t have it or don’t feel like using it, feel free to skip it.

If you don’t normally have leftovers, you don’t need to add the baking soda.

For leftovers: make sure the molokhia does not boil quickly while reheating.


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