mezzomediMolokhia
Mucilaginous leaf tasting of earthy spinach, cooked into a green soup with garlic and coriander.
Molokhia (jute mallow) is a leaf with a slightly bitter, spinach-like taste that turns stringy and silky when cooked. In Egypt, very finely chopped, it makes a green soup lifted with garlic and coriander; in the Levant, it is simmered as whole leaves with chicken; in Tunisia, dried to a powder, it becomes a long-simmered black sauce.
Best pairings
Garlic Classic94%Egypt: the ta'leya of fried garlic poured over the soup gives molokhia its signature aroma.
Coriander seed Classic90%Ground coriander, fried with garlic in the Egyptian ta'leya, adds a warm, lemony note.
Chicken Classic90%Egypt and the Levant: molokhia cooks in chicken stock and is served with the bird.
Cilantro Classic87%Levant: fresh coriander and garlic sautéed and stirred into whole-leaf mloukhieh.
Rice Classic87%White rice, or vermicelli rice in the Levant, soaks up the silky soup and softens it.
Lemon Classic85%A squeeze of lemon at the table brightens the earthy green of Lebanese mloukhieh.
Rabbit Classic84%Egypt: molokhia with rabbit is a classic version, the lean meat cooked in the stock.
Beef Classic83%Tunisia: beef simmers for hours in powdered mloukhia until the sauce turns black.
Olive oil Classic82%Tunisian mloukhia is cooked in plenty of olive oil, which coats it and gives it gloss.
Lamb Classic80%In the Levant as in Tunisia, lamb readily replaces poultry in the green stew.
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FAQ
What goes well with molokhia?
Molokhia pairs well with garlic, coriander seed, chicken, cilantro and rice. Egypt: the ta'leya of fried garlic poured over the soup gives molokhia its signature aroma.
When is molokhia in season?
Best season: summer.
What can I substitute for molokhia?
If you don't have it, try: spinach, okra, swiss chard.