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Molokhia (Egyptian Jute Leaf Soup)

Molokhia (Egyptian Jute Leaf Soup) – Forkwise recipe card (illustration, no photo yet)
LunchEgyptian⏱ 70 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDiabetic-friendlyNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 4 chicken thighs on the bone
  • 6 cups water
  • 1 onion, halved
  • 1 tsp salt

…and 5 more ingredients.

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Ingredients

  • 4 chicken thighs on the bone
  • 6 cups water
  • 1 onion, halved
  • 1 tsp salt
  • 400 g frozen chopped molokhia
  • 2 tbsp butter or ghee
  • 6 cloves garlic, crushed
  • 2 tsp ground coriander
  • 1 lemon

Method

  1. Simmer the chicken with the water, onion and salt for 45 minutes. Lift out the chicken and keep the cooking liquid.
  2. Bring 4 cups of the liquid to a simmer and stir in the molokhia. Heat until just bubbling; do not boil hard.
  3. Fry the garlic and coriander in the butter until golden and fragrant, then stir into the soup.
  4. Serve with the chicken, rice and lemon wedges.

Gluten-free check: Buy plain frozen molokhia with no added seasoning.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.