Molokhia (Egyptian Jute Mallow Soup)
Photo: Aseel zm, CC BY-SA 4.0
Molokhia is an Egyptian soup built on jute mallow leaves, which give it a silky, slightly slippery texture and a deep, earthy flavor. This version keeps things simple: onion and garlic softened in olive oil, a spoonful of cumin, and broth to simmer the leaves in. A squeeze of lemon at the end is optional but sharpens the greens. Serve it over rice or with bread to soak up the broth.
Instructions
If you are using fresh molokhia, pick off any tough stems and wash the leaves well. If you are using frozen leaves, thaw them following the package directions.
Warm the olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic and cook until the onion turns translucent and the garlic smells fragrant.
Add the molokhia leaves to the pan and stir them through the onion and garlic until they are evenly mixed.
Pour in the broth, making sure the leaves are fully covered by the liquid. Stir in the cumin, salt and black pepper, tasting as you go.
Bring the pot to a gentle boil, then turn the heat to low. Simmer for about 20 to 30 minutes, until the flavors have come together.
Take the pan off the heat. If you like, squeeze in the lemon juice and stir well.
Serve the soup hot, with cooked rice or bread alongside.
Make it personal.
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