Molokhiya, an ancient Egyptian dish.

Daily Cairology

Mar 27, 2023

Molokhiya, the very popular green soup, is a made of Jews mallow leaves and cooked in protein broth.

Molokhiya is a dish common in many Middle Eastern countries, including Libya, Tunisia, Lebanon, and Egypt. Each country has its own unique way of cooking Mulukhiya.

In other Middle Eastern countries such as Lebanon for example , Molokhiya is stew cooked and served over rice.

However, Egyptians prefer eating it chopped into a super comfort soup.

The History Behind Molokhiya

Many wonder where this dish originates from and what is the story behind it.

Interestingly, it has been said that Molokhiya is an ancient Egyptian dish that was eaten back in the Pharaoh era. Word has it that Mulukhiya was a dish that only Pharaoh kings could eat.

That makes sense because the word “mulukia” in Arabic means “belonging to the royals”, and it was made specially for the Pharaoh royals as a healing dish.

Health Benefits Behind The Dish

Aside from tasting delicious, Molokhiya is a superfood that contains multiple nutritional benefits and vitamins.

The leaves are rich in beta-carotene, iron, calcium, Vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E.

Molokhiya has been linked to an improved sleeping pattern and a better digestion.
Because Molokhiya leaves are high in iron, it boosts red blood cell production and improves blood circulation.
Rich in dietary fibers, Molokhiya can also lower cholesterol levels and keep them balanced.
Molokhiya has also been found effective in aids to healthier sleeping patterns since it is very rich in magnesium. In fact, magnesium triggers the release of hormones that relax the body and calm the nerves.

Today it is a primary dish in every Egyptian kitchen, and usually everyone on the table would be pleased to see Molokhiya present.

Egyptian mothers usually feed their babies Molokhiya with rice as the softnesses of this green soup makes it very easy to swallow and digest for toddlers.

Now, after a brief introduction into the dish and its history, let's learn how to prepare it!

Molokiya Recipe

PREP TIME: 30 mins

COOKING TIME: 45 mins

COURSE: Dinner

Ingredients

Cooking liquid: usually chicken broth or rabbit broth is used. You can use any broth of your choice.
Frozen / Fresh Molokhiya
Dry coriander: preferably freshly roasted and ground coriander, the smell is more heavenly.
Garlic: lots and lots of garlic. Some people like to mince a whole head of garlic.
Ghee
Bullion cube: this is to add more flavor to the molokhia, you can skip it if you have none.
Tomato sauce: It adds a hint of both tartness and sweetness. Some people add sugar some or tomato paste. if you are not used to adding tomatoes to your molokhia feel free to skip this ingredient.
Baking soda: this one is to maintain a fresh green look for your Molokhia. This is very helpful if you will be making a big batch of molokhia or you intend to keep it the the fridge for 3 days or so. Feel free to skip.

Instructions

in a deep pot over medium-high heat melt ghee.
Sauté garlic for 15-30 seconds.
Until lightly golden and fragrant as shown in picture 3.
Add coriander and keep stirring for another 30 seconds.
The coriander will give its fragrance and turn a little more dark brown.
Pour in some of the broth keeping the rest after we check consistency at the end.
Sprinkle the bouillon cube. Stir until it is dissolved.
Add the baking soda if you chose to, notice that the broth will foam.
Add the Molokhia, and turn down the heat to medium low, keep stirring every now and then.
Molokhia will slowly melt in the broth. Wait until it has completely melted.
Pour in the tomato sauce and stir well.
Check consistency: if it is too thick for your liking add more broth.
Check the seasoning and sweetness: if you need salt or more tomato sauce.
Serve with rice and pita bread.