Molokhia Soup, also known as Mouloukhieh or Mulukhiyah, is a hearty Egyptian soup cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!
Mouloukhieh is a green leafy and nutrient-dense soup, commonly eaten in Egypt and in Middle-Eastern countries. Egyptian molokhia has been eaten since the time of the pharaohs in Ancient Egypt and has been enjoyed for centuries around the world.
What is molokhia?
This soup is made with Jute leaves, which is also called Egyptian Spinach, or Jews Mallow, among other names. Jute mallow leaves are native to Africa, parts of Asia, the Middle East, and the Caribbean.
This leafy green vegetable has a host of health benefits including improving gut health, and reducing inflammation. It’s also known for its anti-aging properties and is packed with nutrients like beta carotene, B vitamins, and calcium. There’s a good reason why this plant is called “the king of vegetables!”
Jute leaves are an acquired taste. Fresh molokhia leaves have a somewhat bitter taste. When cooked in this soup, the leafy greens soak up the flavor of the spices and have a mucilaginous texture (slimy texture), similar to how okra thickens a gumbo.
🥘 Equipment Used
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Jute leaves: Jute leaves are the star of this dish. In the U.S., you can get packages of frozen molokhia from African, Asian, or Middle Eastern markets. Using frozen molokhia leaves tastes just as good as the fresh leaves!
Onions and garlic. The flavor is much more powerful with these aromatics, so don’t omit them.
Olive oil: Used to sauté the onions and garlic.
Chicken broth: Chicken stock is used as a liquid base, though you can add hot water or vegetable stock if you don’t have any. You can make homemade chicken broth by simmering bone-in chicken in water with salt for several hours.
If using fresh jute leaves, wash them and drain them in a colander. Place the leaves in a blender and add about a cup of water.
Blend until pureed and pour into a large bowl.
Chop the onions and garlic and sauté in olive oil till fragrant.
Pour in the chicken broth, and bring to a boil.
Add in the jute leaves and cook for about 5 minutes. If using frozen, let it melt first, then simmer for 5 minutes.
Add bouillon, cayenne pepper, black pepper, and salt, and bring to a boil. Simmer for 5 more minutes and serve.
🥫 Storing and Reheating
Store leftover molokhia in an airtight container in the refrigerator for 3-5 days. To reheat, add it to a small sauce pan or microwave for 3-4 minutes. If you’d like to freeze your recipe for later, simply store it in freezer-safe containers.
Chill completely in the fridge before moving to the freezer. Thaw overnight in the fridge before reheating.
💭 Tips and Variations
You really don’t need a lot of spices when preparing this dish. The fewer, the better.
Enjoy this dish without any protein for a vegan option, or you can serve it with chicken breast if you wish.
Molokhia tastes great served with lemon wedges.
🍽️ What can I eat this recipe with?
Mouloukhieh is usually served with a side of rice or pita bread. For a low carb version, eat it with cauliflower rice.
👩🍳 Frequently asked questions
What is molokhia called in English?
The scientific name for molokhia is Corchorus olitorius, but its common names include Jute, Jew’s Mallow, or Nalta Jute.
Is molokhia similar to spinach?
Often called Egyptian spinach, molokhia is technically not a type of spinach at all. Instead, the molokhia plant is in the Mallow family, similar to okra and hibiscus. However, it can be cooked down like spinach, and spinach is a great substitute if you can’t find any molokhia in your area.
Some of the key differences between molokhia and spinach are that molokhia is mucilaginous, so it will naturally thicken whatever it is in, similar to okra. Plus, molokhia is a nutritional powerhouse. It has nearly 5 times as much beta carotene as spinach and is also high in calcium and B vitamins.
📖 Recipe
Molokhia Soup – Egyptian Mulukhiyah Recipe
Molokhia Soup, also known as Mouloukhieh or Mulukhiyah, is a hearty Egyptian soup cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
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Jeannie notes.. Above is curated for evaluation and recommendation from lowcarbafrica.com
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