A deep-green, slightly mucilaginous soup made from finely chopped molokhia (jute leaf) simmered in garlicky chicken broth — a beloved everyday dish across Egypt, usually served over rice.
Simmer the chicken stock
Simmer the chicken pieces in water with salt until fully cooked and the broth is flavorful.
Shred the chicken
Lift out the chicken, remove the bones and skin, and shred or chop the meat.
Make the garlic base
Melt the butter in a pan and fry the crushed garlic and ground coriander until fragrant, taking care not to burn the garlic.
Add the molokhia
Bring the reserved chicken stock to a simmer, stir in the chopped molokhia leaves, and add the garlic base.
Simmer the soup
Simmer gently, stirring occasionally, until the molokhia is fully cooked and the soup has thickened slightly.
Serve over rice
Return the shredded chicken to the pot to warm through, then serve the molokhia hot over bowls of rice.
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