Molokhia is a vegetable, technically the leaves of the jute plant, also called Jew’s Mallow. Jute, like other mallows such as marshmallow (not that marshmallow, but the original plant) and okra, is mucilaginous, which means that it creates a mucus-lke texture when cooked. Molokhia is also the name of a soup which has been enjoyed by Egyptians since pharaonic times. Does the idea of a slimy bright green soup seem appealing? No?
Well, you’ll never know until you try it. So why not give it a try? Molokhia is full of vitamins, and the onion, garlic, coriander and chicken stock will all help make the soup flavorful and delicious. Serve with a side of rice, and you’re good to go. It’s like a bright green chicken gumbo. Really. Molokhia is vague related to okra, and serves a similar purpose.
There are a variety of different recipes for molokhia, but they all have some consistencies. Most start with chicken, but others use rabbit - which was the original, traditional choice - or duck, lamb, or any other meat. Most include using the meat to make the stock for the soup, but honestly, if you’re using chicken, save a step by using one of the fine organic chicken stocks available in most groceries.
Molokhia the vegetable is not something you're going to find in most Western groceries, and outside the Middle East and Asia, you’re not going to find it fresh at all. Word on the interwebs though is that frozen molokhia works very well for this soup, and that should be available at any Middle Eastern grocery, and apparently at some Asian groceries as well.
You really can’t substitute spinach or kale or mustard greens or anything similar. The texture of the jute is important.
I’m basing this recipe on the recipe here: http://myhalalkitchen.com/molokhia/ — Yvonne’s recipe is the best I’ve found so far, but I’m putting coriander back into the mix, because it’s in every other recipe I’ve found, and that feels important.
Play around with this - other versions have cinnamon, paprika, dill and cilantro making appearances. I promise I will try when I get back to my kitchen, and I will update this appropriately.
Thanks to Yvonne Maffei (http://myhalalkitchen.com/molokhia/)