Authentic Molokhia (Mulukhiya)

If you’ve never tried Molokhia, you’re in for a comforting and flavorful Middle Eastern classic. This beloved green stew is made with finely chopped jute leaves simmered in a garlicky, lemony broth—usually served over rice with juicy chicken or tender beef. It’s a staple across many Arab households, and every family has their own version. My recipe is a simple and authentic take that brings out the rich flavor of the leaves without being overly heavy.

Delicious And Nostalgic or Too Slimey?

I feel like molokhia is loved by many many of us Arabs, but also absolutely despised by some who just can’t get over its slimey texture. I’m a fan because for me – anything cooked in a flavorful chicken broth with plenty of garlic is an automatic yes. But the stew does create an almost gooey liquid that clings to the spoon as you pour it, and has a slightly slimy texture. My husband doesn’t eat it. I can’t get enough of it.

Each region has its own specific method for cooking molokhia. Some countries like Egypt use minced molokhia leaves, and some countries like Lebanon use whole molokhia leaves.

This recipe is the Egyptian version, which uses a whole chicken to make an incredibly flavourful broth with whole spices. The chicken is then served alongside the molokhia, either shredded into the molokhia stew itself or served alongside. I highly recommend serving this specifically with Egyptian rice.

Although growing up in an Iraqi household meant that there was no molokhia in sight for us, and instead our comforting stew was fasolia yabsa or okra… but as an adult living in the greater Toronto area, I am quite addicted to molokhia, especially from my favourite local Egyptian restaurant.

Where to buy Molokhia

Fresh molokhia leaves are not easy to find outside the Middle East, though they have been spotted at farmers’ markets in the US, so it’s worth looking out for them! I’ve seen them sold at some local Middle Eastern stores as well. They are more labour intensive to prepare (pick off stems, wash, dry, wash again, slice to a mince).

Luckily, it is sold in frozen form in most Middle Eastern grocery stores. The brand below is the one I typically use with great results. You can find frozen molokhia in both minced and whole leaf versions.

Three Main Components

There are three main parts to this recipe:

• The chicken broth,
• the molokhia and;
• the ‘tasha’ which is the fried garlic and coriander.

For the chicken broth, either use a whole chicken that you cut into quarters, or 4 full chicken legs. I recommend using bone-in chicken for extra flavourful broth.

If you already have homemade chicken broth, you can skip making the broth from scratch. I do recommend homemade broth as opposed to store bought since the broth is the main flavour base.

Step By Step Instructions

Start with making the broth by heating up the olive oil in a large pot and toasting the whole spices for a few minutes. Next, sear the chicken for a few minutes on all sides until lightly golden. Next, add in the water and the onion and allow it all to get to a rolling boil.

TIP: Searing the chicken for broth ensures that there is less build up of “foam” on the surface, resulted in a very clear broth. It also enhances the broth flavour.

Simmer the broth at a steady rolling boil for at least 45 minutes, or for as long as 2-3 hours if you have the time. The longer the broth simmers, the more flavour will develop. Once it’s done, remove the chicken pieces and set aside. Strain the broth from the spices to reveal a clear broth.

At this point you will need to taste your clear broth and see if any additional salt or pepper is needed. Always taste along the way at each step!

Next, place the clear broth back into the same pot. Start with only half the quantity of broth and add more as needed to the consistency that you like. Some people prefer a thick molokhia and some a thinner one.

Add the frozen molokhia into the broth. There is no need to defrost it. The broth will be simmering over low heat so the molokhia will defrost and combine with the broth.

Avoid boiling it rapidly and allow it to slowly simmer while you prepare the tasha.

The tasha is a flavour explosion and my favourite part! To make it, combine the whole peeled garlic cloves and the ground coriander in a food processor and blitz until a fine mixture forms. You can also do this in a mortar and pestle.

Then, lightly toast the garlic and coriander mixture in olive oil, butter or ghee. Cook until you notice the garlic is lightly golden and starts to become very fragrant. This should take about 3-4 minutes.

Add the garlic and coriander mixture back into the molokhia pot and bring it to a boil. Once its at your preferred consistency, turn the heat off.

For the chicken, you can lightly fry the whole pieces to serve alongside the molokhia and rice. Or you can shred the chicken and add it right into the molokhia stew. This is up to your preference.

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