Molokhia is one of the most distinctive traditional dishes in Levantine cuisine. It is made from finely chopped jute leaves cooked in a garlic-rich broth, usually served with rice and chicken or meat. Its texture and deep green color make it unique and instantly recognizable.
Molokhia is widely prepared in countries like Egypt, Syria, Lebanon, and Jordan. As a result, it has become a shared comfort food across the region.
The Origins of Molokhia
Historically, molokhia has ancient roots in the Eastern Mediterranean and Nile Valley regions. It has been eaten for centuries as a nutritious leafy green dish.
First of all, it became popular because molokhia leaves are rich in vitamins and grow easily in warm climates.
In addition, different regions developed their own cooking styles. Some prepare it as a thick stew, while others keep it more broth-like.
Moreover, it became a household favorite because it is both healthy and filling.
Ingredients
- Fresh or frozen molokhia leaves
- Chicken or meat (optional)
- Garlic (crushed)
- Coriander powder
- Olive oil or butter (samneh)
- Salt and black pepper
- Chicken broth or water
- Lemon juice (optional)
- Rice (for serving)
- Bread (optional)
Directions
1Cook chicken or meat in water with salt until tender and a rich broth is formed.
2Add chopped molokhia leaves to the hot broth and simmer gently.
3Fry garlic with coriander in olive oil or butter until fragrant.
4Add the garlic mixture into the molokhia pot and stir well.
5Let it cook for a few more minutes until flavors blend.
6Serve with rice and lemon on the side.
If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.