Egyptian
Egyptian Molokhia
Egyptian jute-leaf soup with garlic and coriander
A vivid green Egyptian jute-leaf soup finished with the characteristic sizzling garlic and coriander ta'leya.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Egyptian Molokhia
Ingredients
Main
Method
- 1
Bring the chicken stock to a gentle simmer and season lightly.
- 2
Whisk in the frozen molokhia and heat gently without allowing it to boil hard.
- 3
Fry the garlic and coriander in butter until fragrant and just golden.
- 4
Pour the sizzling ta'leya into the soup, stir once and serve immediately with lemon.
Egyptian molokhia is a jute-leaf soup whose defining finish is ta'leya, a fragrant sizzle of garlic and coriander.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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