Molokhia | ملوخية

Molokhia (ملوخية) is a beloved Palestinian dish and the Middle East in general, a comforting, flavorful stew that holds a special place in our cuisine. Also known as jute mallow or Egyptian spinach, this leafy green comes into season in late spring and early summer and is enjoyed throughout the warmer months into fall. Fresh molokhia is often available in Middle Eastern markets through the end of October. There are different ways to prepare it, sometimes using whole leaves and other times finely chopped, and it’s often cooked with chicken or meat. I love making mine with finely chopped molokhia, simmered into a medium-thick, flavorful stew that’s perfect for serving alongside rice and a squeeze of fresh lemon juice. The finishing touch is the tasha—garlic and coriander sizzling in ghee—which fills the kitchen with its unmistakable aroma and gives molokhia its signature flavor. Here’s how I make it at home!

Yields: 4–6 servings

Ingredients

• 4 cups chopped molokhia
• 1 tablespoon ghee or olive oil
• 1 small onion, chopped
• 8 cups water
• 1 tablespoon chicken bouillon
• Salt, to taste
• 1 Roma tomato, cut in half
• 1 cup chicken broth or pan drippings

For the tasha:

• 1 head garlic, peeled and minced
• 1 teaspoon ground coriander
• 1 tablespoon ghee or olive oil

Instructions

1. Prepare the broth: In an 8-quart pot, sauté the onion in 1 tablespoon of ghee until translucent. Add the water, chicken bouillon, and salt to taste. Cover and simmer until the onion is soft.
2. Add the molokhia: Uncover the pot, add the chopped molokhia, and stir well to prevent clumping. Let it cook uncovered. You may notice green foam forming on the surface; skim it off as needed while the molokhia cooks.
3. Add the tomato and chicken broth: Once you’ve skimmed most of the foam, add the halved tomato and 1 cup of chicken broth or pan drippings. Cover and simmer over low heat for 10 minutes.
4. Make the tasha: In a small skillet, heat the remaining tablespoon of ghee or olive oil. Add the minced garlic and ground coriander and sauté until the garlic is fragrant and golden.
5. Bring it all together: Pour the hot garlic and coriander mixture into the molokhia. You should hear that beautiful sizzle—that’s the tasha! Let everything cook uncovered for another 2–3 minutes.
6. Adjust and serve: If you prefer a thinner soup, add a little more water or chicken broth until you reach your desired consistency. Serve hot alongside rice and a squeeze of fresh lemon juice.

I served my molokhia alongside rice-stuffed chicken, which you’ll find in the following recipe!

A little tip: You can roast a chicken and use the flavorful pan drippings to enrich your molokhia, or boil the chicken and use the broth as your base. You can also add the cooked chicken directly to the molokhia for an even heartier dish.