Molokhia bil Djaj (Egyptian Jute Mallow Soup with Chicken)
A silky green Egyptian soup of molokhia leaves in garlicky chicken stock, spooned over rice with a squeeze of lemon.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, onion, bay leaf and your ready made homemade chicken stock (see the base recipe) into a large pot. Bring to a simmer and cook gently for 30 minutes, until the chicken is tender.
30 min - 2
Lift out the chicken and set aside. Strain the stock and return it to the pot, discarding the onion and bay leaf.
- 3
Cook the rice according to the packet. Meanwhile, bring the stock to a simmer and add the frozen molokhia. Cook for 5 minutes, stirring, without boiling hard.
5 min - 4
In a small pan, fry the garlic in the olive oil for 1 to 2 minutes until golden but not brown. Stir in the coriander for 10 seconds.
2 min - 5
Pour the sizzling garlic into the soup, stir once and cover for 1 minute. Season with the salt.
- 6
Grill or pan fry the chicken for 4 minutes to crisp the skin. Serve the soup over rice with the chicken and lemon wedges.
Tips
- Do not boil molokhia hard. It turns stringy and dark if overcooked.
- Fry the garlic only until golden. Burnt garlic makes the soup bitter.
- Frozen chopped molokhia is sold in Middle Eastern shops and larger supermarkets.
- Serve with extra lemon or a splash of white vinegar, as is traditional.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days. Reheat gently, never boiling, until steaming hot all the way through. Freezes for 2 months.
Questions
What does molokhia taste like?
Molokhia tastes mild and green, a little like spinach, and has a silky, slightly slippery texture. The garlic and coriander give it a savoury edge.
Can I use fresh or dried molokhia?
Yes. Dried leaves should be soaked first and fresh leaves finely chopped. Frozen is easiest to find and works well.
Is it gluten free?
Yes, as written. It contains no wheat. Serve with rice rather than bread if you are avoiding gluten.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.