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Classic Egyptian Molokhia Soup with Tender Chicken, Sizzling Garlic (Taqleya) and Rice
The iconic Egyptian Pharaoh's dish: a rich green soup of finely minced jute leaves (molokhia) simmered in chicken broth, infused with the dramatic 'taqleya' (sizzling garlic and coriander browned in ghee), served with rice and roasted chicken.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
servings
4
- Fresh jute leaves (molokhia), finely minced (or frozen)400 g
- Chicken pieces, poached and browned600 g
- Rich strained chicken broth800 ml
- Garlic cloves, crushed into paste8 clove
- Dry ground coriander1 tbsp
- Clarified butter (ghee)2 tbsp
- Salt1 tsp
Preparation Steps
1
Simmer chicken with onion, cardamom, and salt for 30 minutes. Remove chicken and roast until golden. Strain clear broth.
30 min timer
2
Bring chicken broth to a gentle simmer, whisk in minced molokhia vigorously for 2-3 minutes. Never let boil vigorously and never cover pot to preserve vibrant green color.
3 min timer
3
Heat ghee in a small pan, fry crushed garlic and ground coriander for 1-2 minutes until sizzling, fragrant, and golden (taqleya). Pour sizzling directly into the molokhia pot. Serve hot with rice and roast chicken.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
34g
Carbohydrates
8g
Fat
21g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
