Molokhia (Mulukhia) is a tasty Middle Eastern dish that uses jute leaves to make a delicious soup that can also be eaten as a stew. Learn how to make it here.
Course Main Meal
Cuisine Arabian, Middle Eastern
Keyword Molokhia, Mulukhia
Prep Time 10minutes
Cook Time 1hour50minutes
Total Time 2hours
Author Muna Kenny
For the Molokhia
400gm frozen MolokhiaJute Leaves (For using fresh Molokhia read the notes below.)
1kilo lamb shanks or mutton cut into small cubes
1 ½tablespoonblack pepper corns
7whole cardamom pods
8 to 9cupsof room temperature water to boil the lamb
2medium onionchopped (keep 2 tablespoons on the side)
3chicken bouillon cubes
2 ½cupsboiling water for Molokhia
Saltif needed (please read the notes)
2teaspoonsghee for the garlic
2 to 3tablespoonlemon juice
For the rice with vermicelli
1 ½cupshort grain rice
2teaspoonsalt or to taste
3 ¼cupboiling water
Cooking the Molokhia
Defrost the Molokhia.
To a large pan add the lamb shanks, cloves, black pepper corns, cardamom, bay leaves, cinnamon, and 8 to 9 cups of water.
Bring to a boil and let cook on medium heat for 1 ½ hour. Remove the shanks and set aside. Discard water and spices.
In a large pan, fry the onion in 3 tablespoons of hot ghee until translucent. Add the shanks and fry until light brown.
Add the thawed Molokhia. Stir until it comes to a boil.
Add bouillon cubes and 2.5 cups boiling water. Stir well. Let simmer for 10 minutes. Taste and add salt if needed.
In small saucepan, heat ghee. Add two tablespoons onion until translucent. Add garlic. Tilt pan to ensure all garlic is covered with ghee.
Cook over low heat until aroma of garlic rises. Do not burn garlic.
Pour the garlic onion mixture on the Molokhia while it’s simmering. Stir for 3 minutes and then add the lemon juice.
After it boils once remove from heat, cover, and let sit for 10 minutes before serving.
Cooking the vermicelli
Wash the rice until the water runs clear, then soak in water for 20 minutes.
In a pan, add the ghee and when hot add the vermicelli and fry until brown.
Add the drained rice and fry on medium heat for one minute.
Pour the boiling water and salt and when it comes to a boil, reduce the heat to the lowest and cover.
Let the rice cook for 16 minutes, uncover and fluff the rice, then cover again and continue cooking for 10 to 15 minutes or until the water evaporates.
If you want to use fresh Molokhia, wash the leaves properly several times. Wash the leaves several times, allow the leaves to dry a little then finely cut them, then include them in cooking this recipe.
Most of the time I do not add salt to the Molokhia since the chicken bouillon has enough salt. However, you should taste the Molokhia and if it needs salt please do season it.
Not every recipe includes lemon juice, but it adds amazing flavour to the Molokhia, and it reduces the slimy texture usually associated with Molokhia.