North Africa · Soup

Molokhia (Jute Leaf Stew with Garlicky Ta'sheya)

Name: Molokhia (Jute Leaf Stew with Garlicky Ta'sheya)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Egypt
Ingredients: 500 g fresh molokhia leaves (finely minced with a makhrata) or frozen minced molokhia; 900 ml rich, seasoned poultry broth (chicken or rabbit); 10 clove garlic, crushed to a smooth paste; 2 tbsp samna baladi (Egyptian clarified butter) or ghee; 1.5 tbsp ground dried coriander; 0.25 tsp baking soda (optional, preserves vibrant green color); 0.5 tsp crushed dried red chili flakes; 0.5 tsp salt, to taste

Silky, emerald minced jute leaves cooked in poultry broth and finished with a sizzling, fragrant coriander and garlic temper.

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souptraditionalgluten-freecomfort-food

The story

Known as 'mulukhiyah' (food of the kings) from the Pharaonic era when it was reserved for royalty, this leafy green was briefly banned by the 11th-century Fatimid Caliph Al-Hakim. Traditional cooks still perform the theatrical gasp ('shah'et el molokhia') when pouring the sizzling ta'sheya.

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