Egyptian Molokhia Recipe – A National Treasure in a Bowl

If you’ve never had Egyptian Molokhia before, you’re in for a garlicky, green, and gorgeously silky surprise. This dish isn’t just a recipe—it’s a cultural experience. From ancient Pharaohs to modern family dinners, molokhia (also spelled mulukhiyah or molokia) is a beloved staple in every Egyptian home.

📖 What is Molokhia?

Molokhia is a stew made from finely chopped Jew’s mallow leaves, simmered in a rich garlic-coriander sauce and served hot with rice or flatbread. Its name may vary across the Middle East, but in Egypt, it’s iconic.

The texture is unique—silky, earthy, and savory with a garlicky punch. Typically paired with roasted chicken, beef, or even rabbit, molokhia transforms a humble leaf into royal comfort food.

🛒 Malzemeler

🌿 For the Molokhia Base:

• 400g fresh or frozen molokhia leaves (Jew’s mallow)
• 4 cups tavuk suyu (or beef/rabbit broth)
• Salt, to taste

🧄 For the Tasha (Garlic-Coriander Sizzle):

• 2 yemek kaşığı ghee veya tereyağı (you can mix with a bit of olive oil)
• 8 cloves sarımsak, kıyılmış
• 1 yemek kaşığı ground coriander

🍗 Optional for Broth:

• 1 whole tavuk or 500g beef/rabbit
• 1 soğan, peeled and quartered
• Salt & black pepper

🍚 For Serving:

• Egyptian white rice or baladi bread
• Lemon wedges

🔥 Step-by-Step Cooking Instructions

1. Prepare the Broth (if not using store-bought)

Place your chicken or meat in a large pot. Cover with water. Add one onion, salt, and pepper. Bring to a boil, skimming foam. Then simmer on low heat for 45–60 minutes.

Profesyonel İpucu: The better the broth, the better the molokhia. Homemade is worth it.

2. Thaw and Prepare the Molokhia

• If using frozen molokhia, let it thaw completely at room temperature.
• If using fresh, strip leaves from stems, rinse thoroughly, and finely mince them using a mezzaluna or sharp knife until a green paste forms.

Never blend molokhia in a blender—it loses its texture and feels too slimy.

3. Simmer the Molokhia

• In a saucepan, bring 4 cups of hot broth to a gentle simmer (not boil!).
• Slowly add the molokhia while stirring gently.
• Keep heat low; simmer for 5–7 minutes.

Don’t overcook. Boiling ruins the consistency and color.

4. Make the Famous Egyptian Tasha (Taqleya)

• In a separate frying pan, melt 2 tbsp ghee or butter.
• Eklemek minced garlic Ve ground coriander.
• Sauté until garlic is golden and aromatic (not burned).
• Immediately pour the mixture into the molokhia pot. Stir to combine.

The tasha gives molokhia its unforgettable aroma and kick.

5. Serve It Up

• Ladle molokhia into bowls.
• Serve with Egyptian white rice, or scoop it up with warm baladi bread.
• Eklemek roasted chicken or beef on the side.
• Don’t forget the lemon wedges—they cut through the richness beautifully.

🧠 Pro Tips & Variations

• 🐇 Rabbit Molokhia is a true Egyptian classic, especially in rural towns. It has a stronger flavor and is incredibly traditional.
• 🌶️ Add a dried red chili to the tasha for extra heat.
• ❄️ Molokhia freezes beautifully. Store leftovers in airtight containers up to 1 month.
• 🥄 Some Egyptians eat it like soup, others pour it over rice. Both ways are right.

🌍 Cultural Fun Fact

Molokhia is said to have been a pharaonic food, once banned during certain caliphates for being “too lustful.” Today, it’s a food of love—made for family, holidays, or even special Fridays.

Molokhia isn’t just dinner—it’s comfort in a bowl, a flavor bomb of garlic and greens, and a meal that brings families together. Once you master the tasha and that delicate simmer, you’ll have a recipe that stays with you forever.