Molokheya: Egypt’s favourite dish, a green slimy soup

Originally published in 2010. Updated July 2026.

Molokheya: ‘Slimy when cooked’

It’s texture is what makes it unique: very slimy when cooked, which is why it makes an ideal soup. Though it is found in India and the Philippines, it has been a staple of Egyptian diets as far back as the Pharaohs. It’s one of the few foods that existed prior to the numerous foreign conquests of the country. Some claim its introduction as a food was made by ancient Jewish priests, hence the name Jew’s mallow. 

It is also eaten in neighbouring Libya, and Tunisia — but in a different format — and the Levantine countries (Jordan, Palestine, Lebanon), however it is not nearly as popular as it is in Egypt. In Egypt, molokheya is eaten at most special occasions or at least once a week for family meals. 

It’s the type of dish served when a lot of friends or family are coming over. But it’s not the dish you serve to impress new guests. For that reason it’s not well-known outside of Egyptian households, though a few restaurants serve it in Egypt.

So good, it was banned

One of Egypt’s rulers from the Fatimid dynasty, Caliph al-Hakim Abu Ali Mansur, who ruled Egypt from 985-1021 AD, banned its consumption after prohibiting women from going out in public, simply because he believed molokheya worked as a sexual stimulant in women. 

Luckily after his reign, the ban was lifted, and households continued to uphold the traditional meal—regardless of religion—across the country.

You’re nothing without taqliya

The vegetable is prepared into a viscous soup that is flavoured with garlic and ground coriander and poured onto rice, or cut pita bread and eaten with chicken or rabbit. The key spicing comes from the simple preparation of the taqliya, which is made using equal amounts of chopped garlic and ground coriander, then roasting it until it is golden brown in butter.

Walking the streets of Cairo, you are bound to come across the distinct aroma of the taqliya as households prepare molokheya. The recipe is quite simple, as is the case with most Egyptian dishes. The only trick is making the taqliya, which takes about three minutes and should not be painful. Remember, if you mess up, you can easily do it again.

Molokheya: Egypt’s favourite dish, a green slimy soup

Molokheya is easily one of Egypt's most popular dishes made from jew's mallow

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Ingredients

Chicken stock

• 2 thighs chicken
• OR 1 whole chicken
• water
• 1 cinnamon stick
• Handful whole black pepper
• 1 onion
• Handful salt
• 1 bay leaf (optional)
• 1 star anise (optional)

Rice

• 440g (2 cups) rice (must be short grain, either Egyptian or Italian arborio)
• 500 m (2 cups) water
• 14 g (1 tbsp) butter
• 18 g (1 tbsp) salt

Molokheya

• 400g (1 package) frozen chopped molokheya *Frozen and dry format are readily available at any Middle Eastern grocery store. The dried one works, but its has a different flavour and is better suited for Tunisian molokhia (different dish) 
• 16.9 g (2 tbsp) chopped garlic
• 7.8 g (1 tbsp) ground coriander seed (whole coriander ground by mortar and pestle produces a stronger flavour)
• 14 g (1 tbsp) butter
• 473ml (2 cups or 2 ladels) chicken stock

Side of pickled onions (optional)

• 1 half onion (red if possible)
• white vinegar OR fresh lemon juice
• salt

Instructions

Chicken stock

• Add all the ingredients into a large pot.
• Add enough water to cover the chicken or things and bring to a boil.
• Once the stock is boiling, set the heat to low and leave for at least one hour. The longer it is left cook, the more flavourful the stock becomes.

Rice

• Measure out the rice and rinse the excess starch under warm water (water passing through rice should be clear).
• Add the water, butter and salt and set to high heat. 
• Once the water is boiling, add the rice and stir. 
• Cover the pot with a lid and set the heat to minimum. Check on it at least once to stir. It should finish cooking within 15 minutes. 

Molokheya

• In a new pot, add the two cups of stock and half the chopped garlic.
• In a separate small pan, prepare the 'taqliya' by dry roasting the ground coriander (i.e. hot pan no grease)
• Be careful not to burn the coriander – it should be slightly steaming and with a small change in colour and the smell should be fragrant.

  (If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be chunky compared to store-bought ground coriander.)
•  Once the coriander deepens slightly in colour, add the butter and the remaining half of the garlic.
• Continue to stir while on high heat until the garlic starts to cook. Set taqliya aside.
• Add the frozen (or fresh) molokheya to the pot of chicken stock and garlic.
• Once the molokheya has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.
• Turn heat off.

Pickled onion (optional)

• Slice pickles.
• Add to a bowl and cover with either vinegar or lemon juice.
• Add salt to taste.
• Serve immediately with meal.

Notes

1. To see how to make the rice, you can read it here from a previous recipe.
2. To see how to make chicken stock, you can read it here from a previous recipe. 
3. To serve molokheya, it’s best to use a bowl. Add some rice, smother it with molokehya and add some pickled onions for a little kick! 
4. Other options: NO rice, but just some pita bread torn up and tossed into a bowl of molokheya. 
5. It’s usually served with chicken that has been fried in butter to give it some crispiness. 
6. I wouldn’t suggest buying fresh molokhia because A) it’s hard to find outside the country B) it’s a pain to chop up  C) frozen tastes pretty fresh.
7. If you think you can be that person, here are some things to look out for:

• • Make sure the plants are young, the leaves are green and the veins have not turned yellow.
  • Pick leaves and cut off stems, rinse in cold water, allow to air dry and then chop using a food processor or using a special cutting knife called a makhrata (available at larger Middle Eastern grocery stores) or bunch together and roll before cutting with a knife.