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What is Molokhia?
Molokhia gets its name from the leaves of the molokhia plant, also known as Jew’s mallow. The leaves of the molokhia plant are braised with a variety of spices including garlic, 7 spices, and coriander. Shredded chicken is most commonly added to this dish.
At the heart of this dish lies the leaves of the jute plant or jews mallow, creating a velvety, green stew that’s both hearty and healthy. The jute leaves, when cooked to perfection, release an earthy and herby flavor profile. The baharat spices, garlic and the tang of lemon complement this dish. It’s a staple in Lebanese households, embodying the essence of home-cooked comfort.
Molokhia dates back to Ancient Egypt. It was known as a superfood fit for the kings. This green soupy slime often referred to as jute or Jew’s mallow, takes center stage in a dish that has become a symbol of comfort food in Egypt. Molokhia is a staple in many Middle Eastern and North African cuisines and each country prepares it in an unique way.
Lebanese Molokhia vs Egyptian Molokhia Food Feuds
Food Feuds is a series where we rate similar dishes from different countries to figure out who makes it better. This episode was on Lebanese Molokhia vs Egyptian Molokhia. Check out the Tik Tok below!
If you are trying to decide which one to make, take a look at Kickin’ it with Sal’s sensory analysis Food Feuds review to narrow your options down!
Ingredients
Ingredients:
- Defrosted molokhia minced (you can buy this frozen)
- 4 cups of chicken broth
- 1 1/2 tablespoons of coriander
- 3 cloves of garlic minced
- 2 tablespoons of Samna or butter
Directions:
- Make sure the chicken broth is hot but NOT boiling.
- Add in defrosted minced molokhia to the chicken broth and make sure it does NOT boil.
- In the meantime, in a separate skillet, add coriander, garlic and samna/butter and toast until golden brown.
- Once the molokhia is heated, add the toasted coriander and garlic to the molokhia and stir.
- Serve with rice and enjoy!
Lebanese Molokhia
Ingredients
For the Chicken Broth
- 2-3 lb Chicken Leg/Thighs
- 1 tbsp Peppercorn
- 2 Bayleaves
- 1 Large Onion
- 6-8 cups Water Enough water to cover the chicken
- Salt and Pepper to taste
For the Molokhia
- 1/3 cup Cilantro chopped
- 10 cups Dried Molokhia de-stemmed
- 4-6 cups Chicken broth
- 5 Cloves Garlic
- 1 Small Chopped Onion Oven Roasted
- 1 & 1/2 tbsp Baharat Spice Mix (allspice, clove, black pepper, cinnamon, coriander, cumin, nutmeg)
- 1 tbsp Dried coriander
- 4-6 cups Chicken Broth
- 1 Whole Lemon Juiced
- 1 Whole Lemon Sliced
- Olive oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F and lay chopped onions on baking sheet with a drizzle of olive oil. Roast the onions in the oven for 20-30 mins or until golden brown.
- In a large pot toss in your chicken, onion, peppercorn, salt, pepper and bayleaves. Cook until chicken has browned on both side. The chicken will not be fully cooked.
- Add water to the pot with chicken and let it reach a rolling boil and then reduce to medium-low heat. Cook for another 20 mins.
- For the molokhia leaves, pick out the debris and de-stem the molokhia. Then hydrate a few times in water and squeeze out remaining liquid. Molokhia should hydrate in water for at least 10-15mins. Then squeeze out remaining water.
- In a large pot, add cilantro and garlic to 2 tablespoons of olive oil for 1 min
- Add molokhia leaves to the pot along with the baharat, coriander, and salt and pepper. Once the molokhia is soft, add in 4 ladles of chicken broth or until molokhia is hydrated.
- Let it simmer for 20-30 minutes. Most of the broth should be hydrated in the leaves.
- Shred the chicken and add it to the molokhia, once it is hydrated with the broth. Then add the coriander and lemon juice to the pot. Add salt and pepper as needed. Stir in for another 5 mins and serve with rice.
