Molokhia

Molokhia (Egyptian Jute Leaf Stew)

A beloved Egyptian comfort dish: finely chopped jute leaves simmered into a thick, gently slippery green soup, finished with a sizzling garlic and coriander ghee 'taklia' and served over rice with chicken.

Prep

25 min

Cook

75 min

Total

100 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1.5 kg (3¼ lb) whole chicken, cut into pieces, skin on
• •500 g (1 lb 2 oz) jute mallow leaves (molokhia), fresh or frozen, finely chopped; substitute okra leaves if unavailable
• •2.5 L (10½ cups) water or chicken stock, enough to cover the chicken
• •1 medium onion, quartered
• •2 bay leaves bay leaf
• •6 g (2 tsp) salt, adjust to taste
• •1 tsp ground coriander, for the broth
• •6 cloves garlic, for the taklia, finely minced
• •1 tsp ground coriander, for the taklia
• •3 tbsp ghee, or clarified butter
• •1 tbsp white vinegar or lemon juice, optional, for serving
• •400 g (14 oz) Egyptian or Calrose rice, rinsed; for serving

Steps

1. 1 Place chicken pieces in a large pot with onion, bay leaves, 1 tsp salt, and 1 tsp ground coriander. Cover with water or stock by about 2 cm (¾ inch). Bring to a boil, skimming foam, then reduce to a gentle simmer and cook covered for 45–55 minutes, until the chicken reaches an internal temperature of 75 °C / 165 °F at the thickest part and the meat pulls easily from the bone.
2. 2 Remove the chicken and strain the broth. Skim excess fat from the surface but reserve 2–3 tbsp for the taklia. Keep the broth warm.
3. 3 If using fresh jute leaves, strip the tender leaves and small stems from the fibrous stalks (the stalks are tough and not traditionally eaten). Finely chop the leaves; for the classic 'hair-like' texture, use a mezzaluna, sharp knife, or run them briefly through a food processor.
4. 4 Bring the strained broth back to a boil. Stir in the chopped molokhia and an additional 1 tsp salt. Reduce to a simmer and cook uncovered for 8–10 minutes, just until the leaves are tender and the soup has thickened slightly from the mucilage. Do not cover, or the molokhia will darken.
5. 5 Meanwhile, prepare the taklia: melt the ghee in a small skillet over medium heat. Add the minced garlic and 1 tsp ground coriander. Cook, swirling, for 1–2 minutes until fragrant and just turning pale gold; do not let the garlic brown or it will turn bitter.
6. 6 Stir the hot taklia into the pot of molokhia off the heat — you should hear a satisfying sizzle and smell toasted garlic. Taste and adjust salt.
7. 7 Cook the rice: combine rinsed rice with 600 ml water and 1 tsp salt in a saucepan. Bring to a boil, cover tightly, reduce to the lowest heat, and steam 18–20 minutes until tender. Rest 10 minutes before fluffing.
8. 8 To serve, mound rice on a plate, ladle the molokhia generously over and around it, and place a piece of chicken on the side. Drizzle with a little of the skimmed chicken fat if desired, and offer vinegar or lemon juice at the table for those who like it brighter. Serve immediately.