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Elizabeth’s Molakhiya Soup Recipe

Molokhiya is a fast growing annual in the hibiscus (Malvaceae) family.  It is closely related to the jute plant, which is used for making rope.  It originated in the marshes along the Nile River.  It is enjoyed wherever it is commonly grown, which includes parts of the Middle East and Asia.  It can be eaten raw or juiced, but is usually made into a thick soup.

Molokhiya leaves – 3 cups
Coconut oil – 2 tbsp
Onion – two small onions finely chopped
Water – 6 cups
Red wine vinegar – 1 tbsp
Cinnamon stick (optional)
Garlic – 3 cloves
Cilantro – a handful – finely chopped
Lemon – strained juice of one lemon
Coriander (fresh or dried)
Bags of pita chips

Basmati rice – cooked

Mix one onion with the vinegar and set aside.

Sauté the other onion in 1 tbsp oil till golden brown.
Add the water and a cinnamon stick if you are using it and the salt.
Add the chopped molokhiya and the lemon juice.
Bring to boil and then simmer for 45 minutes

While the molokhiya is simmering saute the garlic, cilantro, and coriander, in the rest of the oil.
Add to the molokhiya after 45 minutes and simmer for another half hour.

Put pita chips on bottom of bowl.  Put rice on top of pita chips. 
Put molokhiya on top of rice, then, then more rice and then more molokhiya on top
Top with the chopped raw onion in vinegar.

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