Molokhia: Egypt's Love of Green Leaves

Learn more about the green leaves and how they are used in home-cooked meals in Egypt.

Harvested molokhia (jews mallow) (2019-08-27) by NawayaNawaya

Introducing Molokhia

Molokhia is the leaves of the plant Corchorus olitorius. Molokhia has such prominence in the Egyptian kitchen and is prepared in many ways in different parts of the country. 

Molokhia (jew mallow) is left to seed (2020-08-25) by NawayaNawaya

Spring and summer crop

The green plant, known internationally as jews mallow or jute, is a spring and summer crop. The vibrant green leaves dance in the summer breeze before this fast growing leafy plant is plucked from the ground.

A woman picks fresh molokhia plants (jews mallow) (2019-08-27) by NawayaNawaya

Fresh green leaves

The plants are harvested several times per season. Molokhia is sold fresh, and women pluck the leaves off the stem of young plants. Today, supermarkets across the country cater to the Egyptians love for molokhia by selling frozen prepared leaves. It has become a preference for women who work to buy prepared leaves, as the plucking process is very labour intensive. 

Molokhia leaves (jews mallow) left to dry in the sun (2020-09-12) by NawayaNawaya

Dried molokhia leaves

While molokhia is made with green leaves, it can be enjoyed using dried leaves. The molokhia leaves are plucked, cleaned and left to dry for a couple of days, then can be stored for the entire year. 

Crushed dried molokhia leaves (2020-09-12) by NawayaNawaya

Drying for generations

In the past when freezers were not an option, dried molokhia was the only way to enjoy molokhia soup throughout the year. But dried molokhia can be used to make other unique recipes. 

Chopping molokhia with a makhrata (2020-08-28) by NawayaNawaya

Chopping the leaves with the Makhrata

The green leaves are often picked fresh and then are chopped with a special double handled blade-the “makhrata”. 

Finely chopped molokhia (2020-09-12) by NawayaNawaya

The Makhrata in the modern kitchen

Even with the advent of modern kitchen tools for chopping, some households still insist on using the semi-circular blade with two handles to chop their molokhia leaves finely. 

Molokhia with Chicken by Agency: The FactoryNawaya

Molokhia soups for every season

Fresh and dried leaves are used in a rich variety of soups. 

Shalawlaw is a dish made from dried molokhia (jews mallow) (2020-10-26) by NawayaNawaya

Shalawlaw

Dried molokhia has a deeper color and taste and is even delicious cold, as shalawlaw. This involves mixing the molokhia powder with lemon, garlic, cumin and water to create a thick dip eaten with bread. 

Chicken broth (2020-08-27) by NawayaNawaya

Meat or poultry broth

The leaves are mixed with a broth. The broth of meat, chicken, duck, and most uniquely rabbit broth are all favorites in Egypt. 

Fool nabt bel molokhia - a jews mallow stew made with sprouted fava beans (2020-09-12) by NawayaNawaya

Fava bean broth

To accommodate the Coptic fast which is vegan, molokhia soup broth is made from sprouted fava beans instead of meat based products. 

Fried garlic and corriander seeds are added to molokhia soup (jews mallow) (2019-08-27) by NawayaNawaya

Tasha soup dressing

Whatever the broth, the soup is commonly dressed with a topping made from fried garlic and crushed coriander seeds called tasha. Some Egyptian households say if the cook doesn’t “gasp” while pouring the “tasha” toward the end of the dish preparation molokhia won’t taste as good. 

Adding spice to the shrimp to make molokhia bel gamberi (2020-08-28) by NawayaNawaya

Port Said style molokhia

Coastal communities from Port Said enjoy their molokhia with shrimp. While shrimp is expensive and uncommon in most of Egypt, it is a delicious addition to the array of molokhia recipes repertoire. 

Shrimp added to the molokhia (2020-08-28) by NawayaNawaya

Shrimps and tasha

Port Saidis cook the shrimp, and the garlic - coriander tasha all together, creating a thick stew. 

Lunch in Fayoum: molokhia (jew's mallow) with begawi chicken and rice (2019-08-27) by NawayaNawaya

Molokhia soup

In truth the molokhia soup is a love or hate relationship - the slimy texture of the soup does put off first timers. With the diversity of recipes available to make molokhia, there is surely one for everyone. 

Credits: Story

Curator: Laura Tabet
Research: Dalia Basiouny, Hashin Morsy
Photography: Hashim Morsy, Nada Elissa, The Factory Agency

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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