Molokhiya, Always
Molokhiya, always.
Some recipes come and go in a house.
Others stay.
Molokhiya has stayed.
I first wrote about it on this blog more than ten years ago (2014 blog post), and somehow, after all this time, it remains one of the most loved meals in our home. Not just by my children, but by all of us. It’s comforting, familiar, and one of those dishes that feels like home the moment it starts cooking.
For those who didn’t grow up eating it, molokhiya is made from finely chopped jute leaves, a leafy green that has been eaten across the Middle East and North Africa for centuries. It has deep roots in Egyptian cooking, but every home and every country seems to have its own version. Some make it with rabbit, some with beef, some with chicken. Some keep it thick and hearty, others lighter and more brothy.
At our house, we make it with chicken, plenty of garlic, butter, and just enough coriander to give it that unmistakable warmth. Served over fluffy white rice, it’s simple food at its best.
It may not be the prettiest dish to look at, but what it lacks in looks, it more than makes up for in flavor. Rich, silky, garlicky, deeply savory, and unbelievably comforting.
This is how I make ours.
Ingredients
1 packet chicken breast ( 450g)
1 packet frozen molokhiya (400g)
500ml chicken broth
25g butter
6 to 7 cloves garlic, minced
1 teaspoon coriander powder
Salt, to taste
Water, if needed
White rice, for serving
Method
Cook the chicken breast in the Instant Pot with a little broth until tender and easy to shred.
Shred the chicken and set aside.
In a pan, melt the butter and add the minced garlic. Sauté for 2 to 3 minutes, until fragrant and lightly golden.
Add the chicken broth and stir until well combined.
Once the broth starts to bubble, add the frozen molokhiya.
Skim off any froth that rises to the surface.
Add the coriander powder and salt. Stir well and cook for 2 to 3 minutes.
Add the shredded chicken back in and mix well.
Cook for another 5 to 10 minutes, until everything comes together.
Add a little water if the molokhiya feels too thick.
Serve hot with white rice.
Comfort in a bowl.
Some dishes never lose their place at the table.
This is one of ours.