Tag: green

Taro in Cilantro and Chard Stew (Egyptian Colcass Stew)

Taro in Cilantro and Chard Stew (Egyptian Colcass Stew)

This is one delicious dish unique to North African cuisine. The deep green cilantro and chard stew the vegetables simmer in is a vibrant green hue for good reason. You can see the nutrition in its gorgeous color, and you can be sure that the […]

Egyptian Falafel, the best recipe out there (t’aamiya)

Egyptian Falafel, the best recipe out there (t’aamiya)

It has been a frequent complaint when we go out to eat at Middle Eastern restaurants: “they just don’t make falafel like they do back in Egypt.” We have tried countless places, and although it still may taste good, it doesn’t ever taste the same. Oh, […]

Egyptian Mulokhia, a super food (Jews mallow; Jute leaves)

Egyptian Mulokhia, a super food (Jews mallow; Jute leaves)

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jews mallow, jute, mulokhia
Mulokhia, or Jews Mallow is a popular dish in Egypt.

Do you know about this super food? This dish is a classic favorite for Egyptians and is prepared in its uniquely flavored broth and usually served over rice, or with pita bread. Its savory, garlicky flavor is an instant hit and its slipper texture makes it perfect for use in soup and sauces. This dish is outstanding in flavor, and less known for how incredibly nutritious it is, and most importantly very easy to prepare! Mulokhia leaves are incredibly nutrient dense leafy greens full of  phytonutrients that support heart health, immunity, bone health, and anti-inflammation, which may be why this dish used to only be served to the royals and Pharaohs of Egypt.  These super greens are said to have more beta carotene and calcium than spinach, kale, and broccoli, and are also rich in Vitamins A, C, E, K as well as selenium and iron. If only Popeye knew about these leaves!

Mulokhia is not commonly grown or sold in the US, but it is easy to find in the frozen aisle of any Middle Eastern market, as it is a staple. The frozen leaves tastes just as great and as fresh, and they are a lot easier than all the work of picking and mincing. There are two kinds of mulokhia in the frozen aisle, and for this Egyptian version you must use the minced leaves, not the whole. 

 mulokhia, molokhia molokhia with chicken

Mulokhia is one of the first greens I have introduced to both of my babies, and they absolutely LOVED it. It is perfect for babies starting solids because it is minced and served as an easy to swallow soup. Needless to say, it is a favorite in my household and I am glad it is so easy to prepare.  Egyptians always use the minced mulokhia leaves to prepare this recipe, and visions of my grandmother chopping the fresh leaves with an old fashioned mezzaluna blade is a great memory that makes this dish the ultimate nostalgic comfort food. 


chicken broth
Boil bone-in chicken legs with cardamom, salt, pepper, and bay leaves to make your own broth.

To start, you need a good chicken broth. Insert here your preferred source, but I always love making my own broth with a whole chicken or a few chicken legs and later enjoying the freshly cooked, then roasted chicken along with my mulokhia. Simply boil a whole chicken or a few bone-in legs with an onion, cardamom, bay leaves, salt and pepper for 30-60 minutes. You could also enjoy this as a vegan dish however, by using a vegetable broth, which will work just as perfectly.

The savored and distinct flavor and scent of mulokhia is achieved when you make the “taqliyya” (which means fried mixture in Arabic). In Egypt, you will often find this scent wafting from homes as you pass them by as this is a favorite traditional dinner served weekly. Simply sauté about 10 beautiful cloves of crushed garlic in olive oil with 2 tablespoons of ground coriander seed. The smell in your kitchen will lure every one in, but no worries you are almost done! Once you stir this garlic-coriander mixture into the broth, place the frozen mulokhia block into the broth and stir it every so often until it has melted. It is important to not over-boil this soup, as the leaves may end up sinking and separating from the broth and you will not have the homogenous consistency that is desired. 

garlic and ground coriander
The “taqliyya” : Sautee crushed garlic and coriander to make the amazing flavor that scents the mulokhia.

garlic and coriander mulokhia

I like to pan fry or oven roast the chicken I used to make the broth by rubbing it with garlic, salt, and pepper, then searing it in lemon and onions. Yummy!

pan fry chicken with garlic and onions

Serve the mulokhia with rice or pita, and you may eat with roasted chicken on the side. Sometimes, when I wish to take a healthier route than white rice, I use quinoa as a side. Bil hana wil Shifa! (With health and healing!)

 2014-03-04sugarandgarlic2014-7 molokhia

Egyptian Mulokhia Stew

This is a rich green savory stew cooked from the minced leaves of jute leaves, combined with a savory broth of either chicken stock or vegetable stock. The rich flavors of garlic and coriander combine with the stew to create a satisfying and delicious comfort food loved by all who try it!
5 from 3 votes
Prep Time 10 minutes
Course Main Course, Side Dish
Cuisine egyptian, Middle Eastern


  • 4 cups of chicken broth or vegetable stock
  • 1 tbsp tomato paste
  • 1 package of frozen minced mulokhia leaves
  • 3 tbsp minced garlic approximately 6 cloves of garlic
  • 2 tbsp ground coriander
  • 1 bunch of fresh green cilantro, minced optional
  • 2 tbsp olive oil or butter ghee is traditional
  • 1-2 tsp salt to taste
  • 1/4 tsp black pepper

To serve:

  • cooked white rice optional
  • pita bread optional
  • roasted chicken optional


  • Place a large pot over medium high heat and add 1 tbsp of olive oil. Sauté 1 tbsp of tomato paste for 1 minute, and then pour on the broth.
  • Bring the broth to a boil and then lower heat.
  • Add the frozen mulokhia block into the broth (no need to thaw). Stir every few minutes until it has dissolved and melted into the broth. Simmer for 5-10 minutes over medium heat. Do not keep over high heat or over-boil as this will compromise the homogenous consistency of the soup.
  • Meanwhile, in a small fry pan over medium heat, sauté the garlic in the olive oil. Once the garlic begins to turn color, add the ground coriander and stir until browned, and fragrant being careful not to scorch or burn the garlic. Add the minced cilantro and move around for one more minute.
  • Pour a ladle of the broth over the garlic mixture so that it sizzles together, and stir. Pour the entire garlic mixture into the larger pot of broth and stir well.
  • Serve over rice, with pita, or with chicken. Enjoy!
Keyword jews mallow, jute, mulokhia, stew, vegan, vegetarian
Veggie Tuna Salad

Veggie Tuna Salad

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Best ever Pancakes (with Spinach!)

Best ever Pancakes (with Spinach!)

  Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste […]