Name: Molokhia
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 6 cups chicken stock; 1 (14-ounce / 400 g) package frozen minced molokhia; 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; Vermicelli rice, for serving (optional); Lemon wedges, for serving (optional)

Why You’ll Love Molokhia Recipe

This molokhia recipe is simple, cozy, and full of flavor. Using frozen minced molokhia makes it quick and convenient, while the garlic and coriander tasha adds a deep, aromatic finish. It is ready in about 35 minutes, serves a family generously, and pairs beautifully with rice for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cups chicken stock
1 14-ounce package frozen minced molokhia, about 400g
1 tablespoon extra virgin olive oil, 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
Vermicelli rice, to serve, optional
Lemon wedges, to serve, optional

Directions

Warm the chicken stock in a large pot over high heat until it reaches a low boil.

Turn off the heat completely, then add the frozen minced molokhia. Stir occasionally as the greens slowly melt into the broth, about 15 minutes.

In a medium frying pan, combine the olive oil, ghee, or butter with the minced garlic. Place over medium-high heat and cook, stirring often, until fragrant and golden. This should take about 30 seconds to a few minutes. Do not let the garlic brown.

Remove the pan from the heat and stir in the ground coriander until well combined.

Pour the garlic-coriander mixture into the pot of molokhia. To get every bit of flavor from the pan, add a spoonful of molokhia to the pan, swirl it around, then pour it back into the pot.

Season with salt and black pepper. Taste and adjust as needed.

Turn the heat to medium and warm the molokhia until hot, about 3 minutes. Do not let it boil.

Serve immediately with vermicelli rice and lemon wedges, if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

For a richer flavor, use ghee or butter instead of olive oil. You can also use a combination of both for extra depth.

For a lighter version, use olive oil and a lighter chicken stock.

For extra garlic flavor, add one or two more minced garlic cloves to the tasha.

For a brighter finish, squeeze fresh lemon juice over each bowl just before serving.

For a heartier meal, serve the molokhia with roasted chicken, shredded chicken, or vermicelli rice.

Storage/Reheating

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days.

To reheat, warm it gently in a pot over low to medium heat, stirring often. Avoid boiling, as this can affect the texture.

You can also reheat individual portions in the microwave in short intervals, stirring between each one.

Molokhia can be frozen, but the texture may change slightly after thawing. Let it cool completely before freezing in airtight containers.

FAQs

Can I use fresh molokhia instead of frozen?

Yes, fresh molokhia can be used, but it needs to be cleaned, finely minced, and prepared before cooking. Frozen minced molokhia is much faster and easier.

Should molokhia boil after adding the leaves?

No. It is best not to boil molokhia after adding the leaves because boiling can affect its texture and consistency.

What is tasha?

Tasha is a flavorful garlic and coriander mixture cooked in oil, ghee, or butter, then added to the molokhia for aroma and flavor.

Can I make molokhia vegetarian?

Yes. Use vegetable stock instead of chicken stock and cook the tasha with olive oil instead of ghee or butter.

What do you serve with molokhia?

Molokhia is commonly served with vermicelli rice, lemon wedges, and sometimes chicken or meat on the side.

Why did my garlic burn?

Garlic burns quickly when cooked over high heat. Stir constantly and remove it from the heat as soon as it turns golden.

Can I add chicken to this recipe?

Yes. Cooked shredded chicken or pieces of boiled chicken can be served with the molokhia or added to the soup.

How do I thicken molokhia?

Molokhia naturally has a slightly thick texture. Letting it warm gently after adding the tasha helps bring everything together.

Can I make this recipe ahead of time?

Yes. Molokhia can be made ahead and stored in the refrigerator. Reheat gently without boiling before serving.

Can I use beef stock instead of chicken stock?

Yes, but it will create a deeper, heavier flavor. Chicken stock gives a classic lighter taste.

Conclusion

Molokhia is a simple, flavorful, and comforting dish that comes together quickly with frozen minced molokhia, chicken stock, and a fragrant garlic-coriander tasha. Serve it hot with vermicelli rice and lemon wedges for a satisfying meal that feels both cozy and traditional.

Molokhia