Slow Food Saddleback Recipes

Egyptian-style Molokhia Soup

Molokhia is a leafy green vegetable.  If you can’t find it then you can substitute spinach, though the flavour and gelatinous texture is not the same. You can buy seeds from Green Harvest for home-grown molokhia.


1 frozen package (or 400 grams) of diced Molokhia (or 400g fresh molokhia if you can find it)
6-8 crushed garlic cloves
Chicken broth / chicken-flavoured vegetable broth
1 tablespoon of vegetable oil
1/2 teaspoon of salt and then add to taste
A pinch of fresh ground black pepper
Optional, but recommended: White rice and/or toasted pita bread


Bring 4 cups of broth to a boil.
Open up your packages of Molokhia leaves as soon as your broth is about to boil.
Carefully drop each package of frozen molokhia into the boiling broth.

Bring the broth back up to a mild boil (no lid on the saucepan) and then just let it simmer. You do not want to boil this soup very hard. A low simmer is perfect. Do not be tempted to put the lid on the saucepan, or the molokhia will drop to the bottom of the pan.
Stir occasionally to really get the molokhia melted (only about 15-20 minutes).
Serve hot over crispy pita bread or white rice. Recipe serves 6.