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Molokhia

Name: Molokhia
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 1 lb frozen chopped molokhia (jute leaves), thawed; 3 lb bone-in chicken pieces (legs and thighs); 1 large onion, halved; 3 cloves garlic, lightly smashed; 2 bay leaves; 1 tbsp salt, divided; 6 cups water; 1/4 cup olive oil, divided; 6 cloves garlic, minced; 2 tsp ground coriander; 2 cups cooked white rice, for serving; 1 lemon, cut into wedges, for serving

A silky, garlicky green soup of jute leaves simmered with chicken, served over rice with a squeeze of lemon.

⏱ 15 minPrep time

🔥 50 minCook time

🍽 4Servings

🏷 DinnerCategory

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Molokhia is one of Lebanon’s most loved — and most misunderstood — dishes: a deep green soup made from jute leaves that turns gloriously silky as it cooks. It is traditionally simmered with chicken, then finished with a sizzling spoonful of garlic and coriander fried in oil, and served over rice. Frozen chopped molokhia is excellent and far easier to find than fresh.

Velvety green broth with a garlic-coriander sizzle

The texture is unlike anything else in Lebanese cooking — smooth, glossy, and almost gelatinous, which is exactly the point, and the reason it is so beloved. The taklia, that hot oil with garlic and ground coriander stirred in at the end, transforms the soup with a deep, nutty punch. It also welcomes rabbit or lamb in place of chicken. Ladle it over rice with pieces of the poached chicken, add a squeeze of lemon, and you will see why families argue over whose molokhia is best.

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Step by stepInstructions

Put the chicken, onion, smashed garlic, bay leaves, and 2 teaspoons of the salt in a large pot with the water. Bring to a boil, skim the foam, then simmer until the chicken is tender, about 45 minutes.
Remove the chicken to a plate and strain the broth, discarding the solids. Measure out 6 cups of broth, topping up with water if needed.
Return the broth to the pot and bring to a boil. Add the molokhia, stirring constantly so it does not clump, and cook until it turns dark green and silky, about 5 minutes. Season with the remaining 1 teaspoon salt.
In a small skillet, heat the olive oil over medium-high heat. Add the minced garlic and ground coriander and cook until the garlic is golden and fragrant, about 1 minute.
Pour the sizzling garlic oil into the molokhia and stir — the soup will deepen in color and aroma.
Serve the molokhia over rice with a piece of chicken and a lemon wedge for squeezing.

💡 Chef tips & storage

Stir molokhia constantly as it hits the hot broth or it will clump into knots. The garlic-coriander taklia must sizzle — that burst of heat is what makes the soup sing.

Recipe details

Prep15 min

Cook50 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Molokhia

Velvety green broth with a garlic-coriander sizzle

Step by stepInstructions

💡 Chef tips & storage

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Molokhia

Velvety green broth with a garlic-coriander sizzle

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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