Mulukhiyah soup Recipe

 Flavorful, comforting, and steeped in history, Mulukhiyah Soup is a traditional Middle Eastern dish loved across Egypt, Lebanon, and the Levant. Made from finely chopped mulukhiyah (Jew’s mallow) leaves simmered in a savory broth with garlic, coriander, and tender chicken or beef, this nutrient-rich soup is often served over rice or with warm pita bread. Its silky texture and fragrant, garlicky flavor make it a staple for family meals and festive occasions alike.

Ingredient

For the Chicken & Broth:

For the Mulukhiyah & Ta'leya (Garlic-Coriander Fry)

Cooking Steps

Step 1: Prepare Chicken and Broth

1. Wash the chicken pieces thoroughly. Place them in the large pot.
2. Add water to cover the chicken, along with the quartered onion, bay leaves, crushed cardamom pods, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Bring to a boil, then reduce heat to low, skim off any foam, and simmer, covered, for 45-60 minutes, or until the chicken is cooked through and tender, and you have a flavorful broth.
4. Remove the chicken pieces from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean bowl or back into the pot, discarding the solids. You'll need about 4-5 cups (960 ml - 1.2 liters) of broth for the mulukhiyah.

Step 2: Prepare the Mulukhiyah

1. If using fresh mulukhiyah leaves: Wash the leaves several times until the water runs completely clear. Stem the leaves (discard the stems). The traditional method is to finely chop the leaves with a special crescent-shaped knife (mekhrata), but you can use a food processor: pulse the leaves with a tablespoon or two of broth until finely minced but not pureed (avoid over-processing to prevent a slimy consistency).
2. If using frozen chopped mulukhiyah: Partially thaw the block of mulukhiyah (it should still be mostly frozen but pliable). This helps prevent it from breaking down too much during cooking.

Step 3: Cook the Mulukhiyah Soup

1. Return the strained chicken broth to the large pot. Bring it to a rolling boil over medium-high heat.
2. Reduce the heat to medium-low. Add the prepared mulukhiyah leaves (fresh or partially thawed frozen) to the simmering broth.
3. Stir vigorously with a wooden spoon or whisk until the mulukhiyah is fully dissolved and incorporated into the broth. The soup will become thick and have its characteristic mucilaginous texture.
4. Crucially, do not overcook! Once it comes to a very gentle simmer and the mulukhiyah is dissolved, turn off the heat immediately. Overcooking can destroy the texture and vibrant color. The soup should remain a bright green.
5. Taste and adjust salt as needed.

Step 4: Prepare the Ta'leya (Garlic-Coriander Fry)

1. In a small skillet, melt the 2-3 tablespoons of butter or ghee (or heat olive oil) over medium heat.
2. Add the minced garlic to the skillet. Sauté for 1-2 minutes until it becomes fragrant and just starts to turn golden.
3. Add the 1.5 tablespoons of dried ground coriander and ¼ teaspoon salt to the garlic. Continue to sauté for another 30 seconds to 1 minute, stirring constantly, until the garlic is golden brown and the coriander is very fragrant. Be careful not to burn the garlic.

Step 5: Combine and Serve

1. Immediately pour the sizzling ta'leya directly over the mulukhiyah soup in the pot. It will sizzle dramatically.
2. Gently stir the ta'leya into the mulukhiyah.
3. Serve the Mulukhiyah Soup hot. Traditionally, it's served with a side of cooked Egyptian rice (or other white rice) and the cooked chicken pieces. A squeeze of fresh lemon juice over the soup just before eating is essential for brightness and to cut through the richness. It's also delicious with fresh Egyptian bread (aish baladi).

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Extra Tips for Perfect Mulukhiyah

• Texture is Key: The unique "slimy" (sometimes described as velvety or mucilaginous) texture is characteristic of Mulukhiyah. Don't be put off by it; it's part of its charm. Avoid overcooking to maintain it.
• Don't Boil After Adding Mulukhiyah: Once the mulukhiyah is added, just bring it to a gentle simmer and then remove it from the heat. A rolling boil will destroy the texture and turn the soup brown.
• The Ta'leya Ritual: The act of pouring the sizzling garlic-coriander mixture into the soup (often accompanied by a loud "shahqa" or gasp!) is a traditional and essential part of the experience, contributing significantly to the soup's aroma and flavor.
• Fresh vs. Frozen: Fresh mulukhiyah is ideal if you can find it. Frozen chopped mulukhiyah is widely available and a good substitute; partially thawing helps in smooth incorporation.
• Broth Quality: A rich, homemade chicken or beef broth makes a huge difference to the flavor of the soup.

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Nutritional Value 

Approximate (per serving, based on 6 servings, excluding rice)

Benefits

• ✅ Rich in Vitamins & Minerals: Mulukhiyah leaves are packed with vitamin C, iron, calcium, and antioxidants.
• ✅ Supports Digestion & Immunity: Garlic and leafy greens promote gut and immune health.
• ✅ High in Protein (with Meat or Chicken): A filling, balanced meal when paired with rice or bread.
• ✅ Low in Calories & Nutrient-Dense: A healthy choice for a hearty, satisfying dish.
• ✅ Culturally Significant Comfort Food: A traditional recipe connecting families and generations.

With its silky texture, aromatic garlic-coriander flavor, and nutrient-packed ingredients, Mulukhiyah Soup is a dish that celebrates Middle Eastern tradition while delivering comfort and nourishment. Whether enjoyed with rice, bread, or on its own, this beloved soup brings warmth and flavor to every table.

Discover more traditional Middle Eastern soups, Egyptian comfort foods, and nutritious family meals on our site. Try this Mulukhiyah Soup recipe and enjoy a bowl of heritage and health.