Egyptian Molokhia Soup
A traditional Egyptian soup made with finely chopped molokhia leaves simmered in a fragrant garlic and coriander broth.
Prep Time
20 mins min
Cook Time
30 mins min
Total Time
50 min
Servings
6
Ingredients
- 500 g frozen or fresh finely chopped molokhia leaves
- 6 cups chicken broth
- 2 tbsp butter or ghee
- 6 cloves garlic, minced
- 2 tsp ground coriander
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp fresh lemon juice (optional)
- 1 Cooked white rice for serving
- 1 Lemon wedges for serving
Instructions
- 1
Bring the chicken broth to a gentle boil in a large pot.
- 2
Add the molokhia leaves and stir continuously.
- 3
Reduce the heat and simmer for 8–10 minutes without allowing the soup to boil vigorously.
- 4
Meanwhile, heat the butter or ghee in a small skillet.
- 5
Add the minced garlic and cook until lightly golden.
- 6
Stir in the ground coriander and cook for another 30 seconds.
- 7
Immediately pour the garlic mixture into the soup.
- 8
Season with salt and black pepper.
- 9
Stir gently and simmer for 2 more minutes.
- 10
Finish with lemon juice if desired and serve hot over rice.
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