Molokhia

Name: Molokhia
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 kg Bone-In Chicken Pieces, thighs/drumsticks; 1 large Onion, quartered; 1 Carrots, cut in chunks; 1 stalk of Celery, cut in chunks; 2 Bay Leaves; 8 Black Peppercorns; 1.5 l Water; 1 1/2 tsp Salt, to taste; 400g Molokhia Leaves, Frozen, Chopped, jute mallow; or 4 cups finely chopped fresh leaves; 1.2 l Chicken Broth, strained; from the broth above; 8 cloves of Garlic, finely minced; 1 tbsp Ground Coriander; 3 tbsp Ghee, for the garlic-coriander ta'leya; 1/2 tsp Ground Black Pepper; 1 tsp Salt, to taste; 2 cups Cooked Shredded Chicken, from the broth; for serving with the dish; 2 cups Egyptian Short-Grain Rice, well rinsed; 1/2 cups Vermicelli, broken; 2 tbsp Ghee, or neutral oil; 3 cups Water, or light chicken broth; 1 tsp Salt; Some Lemon Wedges

Molokhia is a silky, aromatic Egyptian stew of finely chopped jute leaves simmered in a rich chicken broth and brightened with a garlicky, coriander-infused oil. Served over buttery rice with toasted vermicelli and shredded chicken, it’s comforting, deeply savory, and finished at the table with lemon for a fresh lift.

Molokhia is a silky, aromatic Egyptian stew of finely chopped jute leaves simmered in a rich chicken broth and brightened with a g... Show more

Traditional Egyptian Recipe

Health Grade

B+ · Healthy

Time

1 hr30 min

Price

2,61 €

Calories

1133 kcal

meal prep

high protein

low carb

low fat

Method

Prep ingredients

Rinse the Egyptian short-grain rice in cold water until the water runs mostly clear, then drain it well. Break the Vermicelli into short pieces, peel and quarter the Onion, cut the Carrots and Celery into chunks, and mince the Garlic very finely. Keep everything ready by the stove so the broth step moves smoothly.

Simmer broth

Put the Bone-In Chicken Pieces, onion, carrots, celery, Bay Leaf, Black Peppercorns, Water, and Salt in a large stockpot. Bring it to a boil, skim off any foam, then lower to a gentle simmer and cook for 45 minutes until the chicken is tender and the broth tastes rich.

Cook the rice

If you have a second burner, make the rice while the broth simmers. Heat 2 tbsp of the Ghee in a medium saucepan over medium heat. Add the vermicelli and stir constantly until it turns deep golden, then add the rinsed rice and stir for about 1 minute so the grains are coated and glossy. Pour in 3 cups of water and a little salt, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for 10 minutes.

Strain and shred

Lift out the chicken and strain the broth through a fine-mesh strainer into a clean pot or bowl. Measure out 1.2 liters of the Chicken Broth for the molokhia, and let the chicken cool until you can shred it by hand. Save the meat for serving and reserve any extra broth for loosening the soup if needed.

Finish the molokhia

Bring the reserved broth to a gentle simmer. Add the Molokhia Leaves straight from frozen, or finely chop them first if you're using fresh leaves, then season with salt and cook for 5 minutes until the soup is silky and hot. In a small skillet, warm the remaining 3 tbsp of ghee over medium heat, add the minced garlic, Ground Coriander, and Ground Black Pepper, and stir for about 30 seconds until fragrant and lightly golden. Scrape the ta'leya into the pot and stir well, then do not let it boil hard.

Assemble and serve

Spoon the rice onto plates, ladle the molokhia over or beside it, and top with the Cooked Shredded Chicken. Finish with Lemon Wedges on the side so everyone can squeeze on a little brightness.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken broth

1 kg Bone-In Chicken Pieces, thighs/drumsticks
1 large Onion, quartered
1 Carrots, cut in chunks
1 stalk of Celery, cut in chunks
2 Bay Leaves
8 Black Peppercorns
1.5 l Water
1 1/2 tsp Salt, to taste

For the Molokhia

400g Molokhia Leaves, Frozen, Chopped, jute mallow; or 4 cups finely chopped fresh leaves
1.2 l Chicken Broth, strained; from the broth above
8 cloves of Garlic, finely minced
1 tbsp Ground Coriander
3 tbsp Ghee, for the garlic-coriander ta'leya
1/2 tsp Ground Black Pepper
1 tsp Salt, to taste
2 cups Cooked Shredded Chicken, from the broth; for serving with the dish

For the rice (Egyptian rice with vermicelli)

2 cups Egyptian Short-Grain Rice, well rinsed
1/2 cups Vermicelli, broken
2 tbsp Ghee, or neutral oil
3 cups Water, or light chicken broth
1 tsp Salt

For serving

Some Lemon Wedges

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

1133 kcal

57% of Daily kcal

Protein

100 g

100% RDI

Fat

32 g

15g sat fat

Carbs

100 g

36% RDI

Sugar

3.7 g

7% RDI

Fiber

5.8 g

19% RDI

Salt

8.5 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.6 / 10

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