Molokhia (Egyptian Jute Leaf Stew)

Name: Molokhia (Egyptian Jute Leaf Stew)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Egypt
Ingredients: 1 lb frozen molokhia (jute leaves), chopped; 6 cups chicken stock; 1 whole chicken or 4 chicken thighs, cooked and shredded; 6 cloves garlic, minced; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 3 tbsp ghee or butter; Cooked white rice, for serving; Lemon wedges and diced onion, for serving

Molokhia (Egyptian Jute Leaf Stew) photo 1

6 servings20 min prep35 min cookMedium Egypt

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The Story Behind It

The Tale of Molokhia (Egyptian Jute Leaf Stew)

Story updated September 17, 2026

Molokhia, a garlicky, jute-leaf stew with a distinctive silky texture, has been eaten in Egypt since pharaonic times, with the plant's cultivation along the Nile dating back thousands of years. Its name derives from the Arabic word for "royal," reflecting a legend that it was once reserved for or especially loved by Egyptian rulers.

Ingredients

Scale:· 6 servings

1 lb frozen molokhia (jute leaves), chopped
6 cups chicken stock
1 whole chicken or 4 chicken thighs, cooked and shredded
6 cloves garlic, minced
1 tsp ground coriander
1/2 tsp cayenne pepper
3 tbsp ghee or butter
Cooked white rice, for serving
Lemon wedges and diced onion, for serving

Instructions

1Bring chicken stock to a boil in a large pot.
2Add the frozen molokhia and simmer gently 15-20 minutes, stirring occasionally.
3In a small pan, melt ghee and fry garlic, coriander, and cayenne until fragrant (takret).
4Stir the garlic mixture into the molokhia and simmer 5 more minutes.
5Add shredded chicken and heat through, seasoning with salt.
6Serve hot over rice with lemon wedges and diced onion on the side.

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