Molokhia

Season: Summer
Storage: Rinse and dry thoroughly, store in the refrigerator in a bag or box. They can also be frozen: add a little water, blend and transfer to an airtight container or Ziploc bag before freezing.
Alternate names: Jute leaf, jute mallow leaves, saluyot, Egyptian spinach, okra greens, bush okra

Fun Fact: Molokhia is a little-known (to US-born folks) superfood, packing in way more carotene and calcium than regular spinach. Popular in many Middle Eastern cuisines, Molokhia tastes similar to spinach and can be added to stew as a thickening agent. 

Get local molokhia by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Molokhia

Recipe from Little Sunny Kitchen

Ingredients

  • 2 tablespoons vegetable oil

  • 1 whole chicken, cut up into pieces

  • 1 onion

  • 1½ – 2 liters water
  • 1 pound (400g) molokhia leaves fresh, dried, or frozen and thawed
  • 5 cloves garlic, sliced
  • 1 lemon, juiced
  • 1 tablespoon tomato puree
  • 4 tablespoons cilantro – optional
  • For the onion sumac mix:

    1 onion, chopped

  • 1 tsp sumac
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt

Instructions

  • Cut up the chicken and remove the skin. In a bowl, add lemon, salt, and vinegar to the chicken and rub the mixture over it. and let it sit for 10 minutes then rinse it with fresh water (this is done to clean the chicken, so you can skip this step and just rinse it with water if you prefer).
  • In a pot, heat oil over medium heat and lightly brown the chicken on both sides. Add a whole onion to the pot, and brown it as well.
  • Add boiling water, let it boil for a minute. Skim off any scum and fat that forms at the top to keep the liquid clear.
  • Chop or puree thawed molokhia leaves using a blender with a little bit of water (or leave the leaves as they are). Add them to the pot, let it simmer for 30 minutes. Keep checking and stirring the molokhia, if the soup is too thick add more water.
  • A few minutes before it’s ready, add 5 cloves of sliced garlic, juice of a lemon, tomato puree, cilantro, and salt. Remove from heat.
  • Serve over cooked medium-grain Calrose rice or basmati (the recommended portion is 2.5 cups of uncooked rice), or vermicelli rice, and onion sumac mix.
  • To make the onion sumac mix, dice the onion and in a small bowl mix it with lemon juice, sumac, and salt.

Note: If you’re making a vegan molokhia, add vegetable stock or water instead of chicken stock.

Egyptian Molokhia Soup

Recipe from Amira’s Pantry

Ingredients

  • 2 Tbsp of Ghee

  • 2-3 crushed garlic cloves

  • 1 1/2 Tablespoon dry coriander

  • 1 cube chicken bouillon. (or vegan “chicken flavored” bouillon)

  • 2-3 cups chicken broth (or vegetable broth)

  • 1/4 teaspoon baking soda

  • 2 Tablespoons to 1/4 cup tomato sauce.

  • 1 (400g) package of frozen Molokhia

  • Salt to taste

Instructions

  • In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.

  • Add coriander and keep stirring for another 30 seconds.

  • Pour in one and half cups broth and sprinkle the bouillon cube.

  • Stir everything together until bouillon is dissolved. Stir in the baking soda if using.

  • Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth

  • Pour in the tomato sauce and still well.

  • Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.

  • Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking.

  • Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.

  • Molokhia is usually done when it just starts boiling all over on low heat.

  • Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita bread.

Note: If you’re making a vegan molokhia, add vegetable stock or water instead of chicken stock.

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