Creamy Egyptian Molokhia Soup with Garlic Tasha Recipe
Molokhia is a traditional Egyptian leafy green stew made with minced molokhia leaves cooked in flavorful chicken stock, enhanced by a fragrant garlic and coriander tasha. This hearty, aromatic soup is perfect served over vermicelli rice with a squeeze of fresh lemon for a comforting and nutritious meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Egyptian
Ingredients
Soup
- 6 cups chicken stock
- 1 14-ounce package frozen minced molokhia (400g)
Tasha (Garlic and Coriander Mixture)
- 1 tablespoon extra virgin olive oil (or ghee, butter, or a combination)
- 5 large garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon fine salt, plus more if needed
- Freshly ground black pepper, to taste
To Serve (optional)
- Vermicelli rice
- Lemon wedges
Instructions
- Warm the Stock: Bring the chicken stock to a gentle boil in a large pot set over high heat to prepare the base for the molokhia soup.
- Add the Molokhia: Turn off the heat completely, then add the entire package of frozen minced molokhia leaves into the hot chicken stock. Stir occasionally as the greens slowly melt into the broth, which will take about 15 minutes.
- Make the Tasha: In a medium frying pan, heat the olive oil, ghee, or butter over medium-high heat. Add the minced garlic and let it sizzle, stirring occasionally, until the garlic becomes fragrant, about 30 seconds. Continue stirring until the garlic turns golden but not browned. Remove the pan from heat, then quickly stir in the ground coriander to combine all the flavors thoroughly.
- Add the Tasha to the Soup: Pour the entire garlic and coriander mixture (tasha) into the pot of molokhia. If any garlic bits remain stuck to the pan, ladle a spoonful of molokhia soup into the pan, swirl to loosen the bits, and pour everything back into the pot to preserve all the flavor.
- Season, Warm, and Serve: Mix the soup well, then season with salt and freshly ground black pepper to taste. Turn the heat to medium and warm the molokhia for about 3 minutes until hot but not boiling. Serve immediately with vermicelli rice and lemon wedges, if desired, for a delicious, hearty meal.
Notes
- Be very careful not to burn the garlic during the tasha step, as it can quickly turn from golden to bitter.
- Molokhia can sometimes have a slightly slippery texture; if you are new to this dish, try it with a small portion first.
- You can substitute the chicken stock with vegetable stock for a vegetarian variation, but keep in mind it will slightly alter the flavor.
- Adjust the seasoning at the end according to your taste preferences, adding more salt or pepper if necessary.
- Serving with lemon wedges adds brightness and balances the rich flavors.
