Egyptian Molokheya Green Spinach Like Soup
Discover the heartwarming flavors of Egypt with this traditional Molokheya Green Spinach-Like Soup, a dish that’s celebrated for its silky texture and rich, garlicky aroma. Made with finely chopped molokhia leaves—often referred to as jute mallow—and simmered in a fragrant broth infused with toasted coriander and garlic, this comforting soup is as nutritious as it is delicious. Perfectly balanced with a hint of fresh lemon juice, it’s traditionally served alongside fluffy rice or warm flatbread, making it a versatile meal for any occasion. Ready in just 40 minutes, this easy-to-follow recipe brings the authentic taste of Egyptian cuisine to your table, blending bold flavors with a wholesome, vibrant green base. Ideal for vegetarians and meat lovers alike, this dish is a must-try for fans of global soups and stews.
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Recipe Information
Ingredients
- 400 grams Fresh molokhia leaves (or frozen finely chopped molokhia)
- 1 liter Chicken or vegetable stock
- 2 tablespoons Butter or ghee
- 6 cloves Garlic cloves, minced
- 1 tablespoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- as needed Cooked rice or flatbread (optional, for serving)
Instructions
If using fresh molokhia leaves, rinse them thoroughly, remove the stems, and finely chop the leaves until they resemble a paste-like texture. If using frozen molokhia, defrost it according to package instructions.
In a large pot, bring the chicken or vegetable stock to a gentle simmer over medium heat.
In a separate small skillet, melt the butter or ghee over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Add the ground coriander to the skillet with the garlic and stir for another 30 seconds to combine and release the aroma.
Carefully pour the garlic and coriander mixture into the simmering stock and stir well.
Reduce the heat to low and slowly add the chopped molokhia into the pot, stirring continuously to prevent clumping.
Let the soup simmer gently for 10-15 minutes, stirring occasionally. Avoid boiling the soup to preserve the fresh green color and flavor of the molokhia.
Season with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Remove the soup from heat and serve hot with cooked rice or warm flatbread on the side.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 909 mg | 70% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2610 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
