Learn how to make classic Egyptain mulukhiya (molokiyah) with less than ten ingredients! Savory, flavorful, and easy to make, it’s a nutritious, comfort food dish you’ll love.
Table of Contents
What Is Mulukhiyah?
Mulukhiyah, also known as mulukhiya, mulukhia, or molokhia, or in Arabic ملوخية, is a staple recipe in Middle Eastern cuisine. Translated to mean Jew’s Mallow, mulukiyah is a type of leafy green vegetable that becomes gel-like when cooked.
The dish originates from Egypt and was enjoyed by pharaohs for its health benefits. Fresh mulukhiya, the key component of this dish, is only available during the summer. So, many people purchase it in large quantities and take it back and forth from the markets in a Mezzaluna, storing it for later.
Every region and household has a different take on the dish. However, we’re sharing the recipe we grew up eating. During our visits to Egypt our grandma would make this dish for us. It’s one
Ingredients You Need
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details!
- Molokhia Leaves – Find these in Middle Eastern grocery stores or online.
- Broth – Use either chicken or vegetable broth (like we use in our Middle Eastern orzo soup) to cook the leaves and add rich flavor to the dish.
- Coriander – This flavors the broth and adds a warm, savory taste to the leaves.
- Garlic – Fresh cloves are best! Grind it with a mortar and pestle.
- Butter – We use unsalted butter to sauté the garlic, creating a savory, pungent flavor base.
- Salt and Pepper – Adjust to taste.
How to Make This Easy Mulukhiyah Recipe
- Prepare the Molokhia leaves. If you’re using fresh leaves, wash them thoroughly. Then, remove any tough stems. Or, if you’re using dry leaves, thaw them before cooking.
- Sauté. Melt the butter in a large pot over medium heat. Add the garlic and ground coriander, and sauté until soft and fragrant.
- Boil. Add the broth to the pot, and bring the mixture to a boil. Next, reduce the heat to low, and continue to simmer.
- Add the Molokhia. Stir the Molokhia leaves into the pot. Then, continue to simmer, stirring occasionally.
- Season. Adjust the seasonings to taste, adding a squeeze of lemon juice if desired.
- Serve. Once the leaves soften, remove the pot from the heat, and enjoy warm!
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Serving Suggestions
We love to serve this Molokiyah recipe over vermicelli rice with a side of pita bread for dipping! However, it’s also great with crushed beans or Middle Eastern chicken.
Common Questions About This Mulukhiyah Recipe
Molokiyah is similar to spinach or okra with a slightly different mouthfeel. When cooked with aromatics and butter, it becomes savory and tangy.
Molokhia is known as Egyptian spinach, jute mallow, and Jew’s mallow in English.
The Molokhia plant belongs to the same family as okra, but the two are different vegetables.
More of Our Favorite Egyptian Recipes
- Egyptian Eggs with Agwa
- Egyptian Cucumber & Tomato Salad
- Egyptian Lentil Soup
- Sanyet El Batates (Egyptian Baked Potatoes)
Easy Mulukhiya Recipe (Molokiyah)
Ingredients
- 1 pound molokhia leaves fresh or frozen
- 3 Tablespoons butter
- 5 cloves garlic minced with mortar and pestle
- 1 teaspoons ground coriander
- 3 cups chicken or vegetable broth + 1/2 teaspoon coriander
- Salt to taste
- Black pepper to taste
- Cooked rice or bread, for serving
Instructions
- If using fresh molokhia leaves, wash them thoroughly and remove any tough stems. If using frozen molokhia, thaw it out before cooking for a few minutes.1 pound molokhia leaves
- In a large pot, melt the butter over medium heat. Add the minced garlic and ground coriander, and sauté until they’re soft and fragrant.5 cloves garlic, 3 Tablespoons butter, 1 teaspoons ground coriander
- Pour in the chicken or vegetable broth (like we use in our orzo soup but without the noodles), and bring the mixture to a boil. Once it's boiling, reduce the heat to low and let it simmer for about 10-15 minutes.3 cups chicken or vegetable broth + 1/2 teaspoon coriander
- Add the molokhia leaves to the pot, and stir them into the broth. Let the mixture simmer for another 10-15 minutes, stirring occasionally.
- Season the Molokhia with salt and pepper to taste. If desired, add a squeeze of lemon juice for extra flavor.Salt to taste, Black pepper to taste
- Once the Molokhia is cooked and the leaves have softened, remove the pot from the heat.
- Serve the Molokhia hot, with cooked rice or bread on the side for dipping or scooping. Enjoy the delicious and nutritious Molokhia stew!Cooked rice or bread, for serving
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple, delicious and comforting! We use to eat it with oignon marinated in vinegar, rice, pita bread and roasted chicken.
Thank you, Nadine! We’re so glad you enjoy it!
Xo,
Alia & Radwa