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Welcome to Food Feuds, where we rate similar dishes from different countries to figure out who does it better!

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 many areas in the Middle East and North Africa and each nation prepares it in a unique way.

What is Egyptian Molokhia?

Molokhia gets its name from the leaves of the molokhia plant, also known as Jew’s mallow. These leaves are finely chopped and cooked with broth to create a slimy green stew. The dish is enhanced with spices such as garlic, coriander, and cumin.

Molokhia has deep roots in Egyptian culinary history, showcasing the country’s agricultural heritage. This dish is a testament to the use of locally available ingredients, connecting people to the land and its bounty.

One of the reasons molokhia is popular in Egypt is its affordability, and it can be flavored with any broth. Molokhia pairs well with vermicelli rice or can even be enjoyed by dipping aish baladi.

Garlic, coriander, and a blend of Egyptian spices infuse the dish with a complexity of flavor and gives off an incredible aroma.

Egyptian Molokhia Recipe

What is Lebanese Molokhia?

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.

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 dish.

Lebanese Molokhia Recipe

Egyptian Molokhia vs Lebanese 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 Egyptian Molokhia vs Lebanese Molokhia. Check out the video below!


Episode 6 of Food Feuds: Which country makes molokhia better… Egypt or Lebanon? Which one do you think make it better? #middleeasternfood #molokhia #egyptianfood #lebanesefood #rating #food

♬ Ghareeb Alay – Elyanna & Balti

Sensory Analysis

Egyptian molokhia is prepared using minced molokhia, resulting in a soup with a distinctive slimy texture, while the Lebanese/Levant version features whole leaves combined with shredded chicken, presenting a less pronounced slimy texture.

Egyptian Molokhia

Lebanese Molokhia

Winner Winner

Lebanese Molokhia

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