Molukhia Jews Mallow Soup
Experience the comforting and authentic flavors of the Middle East with this Molukhia Jews Mallow Soup recipe, a traditional dish brimming with earthy, herbaceous notes. Made with tender Molokhia leaves—either fresh or frozen—simmered in a rich chicken or beef broth, this hearty soup is infused with aromatic garlic and coriander for a burst of flavor in every bite. Optional chicken pieces add depth and protein to the dish, while a finishing touch of fresh lemon juice provides a bright, tangy balance. Perfectly paired with fluffy rice or warm pita bread, this iconic soup is a wholesome, satisfying meal that’s both soul-warming and nutrient-packed. Ideal for cozy family dinners or to impress guests with a taste of Middle Eastern cuisine, this recipe is easy to prepare and full of nourishing goodness.
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Recipe Information
Ingredients
- 500 grams Fresh Molokhia (Jews Mallow) leaves or frozen Molokhia
- 6 cups Chicken or beef broth
- 4 pieces Chicken thighs or drumsticks (optional, for added flavor)
- 5 cloves Fresh garlic cloves, minced
- 1 tablespoon Coriander powder
- 2 tablespoons Vegetable oil or ghee
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cooked rice (optional, for serving)
- 2 pieces Pita bread (optional, for serving)
Instructions
1. If using fresh Molokhia leaves, wash them thoroughly, remove the thick stems, and finely chop the leaves using a sharp knife or food processor. If using frozen Molokhia, let it thaw before use.
2. In a large pot, bring the chicken or beef broth to a gentle boil. If using chicken pieces, add them to the pot and simmer for 20–25 minutes until cooked through. Skim off any foam or impurities from the surface.
3. In a small skillet, heat the vegetable oil or ghee over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1–2 minutes. Stir in the coriander powder and cook for another 30 seconds.
4. Add the garlic and coriander mixture to the broth. Stir well to distribute the flavors.
5. Reduce the heat to low and gently stir in the Molokhia leaves. Simmer for 15–20 minutes, stirring occasionally, until the leaves are tender and the soup has thickened slightly.
6. Season the soup with salt, black pepper, and lemon juice. Taste and adjust the seasonings as needed.
7. To serve, ladle the Molokhia soup into bowls. Serve as-is or with a side of cooked rice or pita bread for dipping. Optionally, you may shred the chicken pieces and serve them on top of the soup or alongside it.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8609 mg | 374% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.7 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1251 mg | 96% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4355 mg | 93% | |
*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.
