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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
Print Recipe
Prep Time 10 minutes
Course Main Course, Side Dish
Cuisine egyptian, Middle Eastern

Ingredients
  

  • 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

Instructions
 

  • 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