Molokhia is the key ingredient in Egypt’s national soup dish, molokia. The leaves are cooked in stock, often chicken with garlic and coriander. Sometimes pieces of chicken, rabbit or lamb are also added to the soup. Molokia may be eaten alone, poured over rice, or served with flat breads and a side dish of pickled vegetables.
Versions of this green molokhia soup are found all over West Africa, Tunisia, the Levant and Cyprus. Try adding the dried molokhia leaves to lamb stews or tagines and chicken broths. Or gently simmer the molokhia leaves with chicken stock until tender, then blitz with cooked garlic and lemon zest to make a sauce for spiced chicken or lamb meatballs.
Molokhia goes by many different names across Asia, Africa and the Middle East. Some other names and spellings include: mloukhiya, mulukhiyya, malukhiyah, moroheiya, dried mallow andmolokhya.