---
title: Molokhia (Egyptian Jute Leaf Soup)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/molokhia
---

Gather @jute leaf{400%g}, @ground coriander{2%tsp} and @white rice{300%g}.

Crush the @garlic{8%clove} and have the coriander and @ghee{3%tbsp} measured out — the tasha comes together fast at the end.

Bring the @chicken stock{1%l} to a simmer in a pot.

Stir in the molokhia and keep it JUST below boiling, stirring now and then, for 10 minutes. ~{10%minutes}

Meanwhile, warm the cooked rice through and spoon it into serving bowls.

Just before the soup is ready, melt the ghee in a small pan over medium-high heat and fry the garlic and coriander until golden.

Immediately pour the sizzling tasha into the pot — it should hiss loudly on contact.

Ladle the soup over the rice, squeeze @lemon{1} over each bowl, and serve. Slurp without apology; the slip is the dish.