Jute Soup (Molokhia)
A silky, aromatic green soup made from finely minced jute leaves and finished with a legendary garlic and coriander sizzle.
50 min
Medium
Egipcia
4 servings
The story behind
I’ll never forget my first encounter with Molokhia in a small kitchen overlooking the Nile. At first, the texture surprised me—it’s unique, silky, and deeply savory. My host told me that back in the day, this was a dish reserved for royalty, and after one bite, I understood why. The highlight is definitely the 'Tasha,' the garlic and coriander sauté that hits the soup at the very end. The whole house smells like heaven! Dipping warm pita bread into that vibrant green broth is a ritual that makes you feel part of something ancient. It's more than a soup; it's an Egyptian embrace.
Instructions
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1Bring the chicken broth to a gentle boil in a large pot.
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2Whisk in the minced Molokhia leaves. Lower the heat and stir continuously to ensure a smooth consistency; avoid overboiling to keep that beautiful green color.
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3In a small pan, create the 'Tasha': melt the butter and fry the garlic and coriander until golden and fragrant.
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4Pour the sizzling garlic mixture over the soup (tradition suggests making a small 'gasp' for good luck).
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5Serve steaming hot with plenty of fresh lime juice and warm pita bread for dipping.
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