Molokhia Stew

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Molokhia stew is a traditional Middle Eastern dish made from the leaves of the jute plant, known for its distinctively slimy texture when cooked. Often flavored with garlic, coriander, and other spices, it's served over rice or with bread, offering a unique culinary experience rich in both flavor and cultural heritage.
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Molokhia Base

  • 1 Small Onion diced
  • 2 tbsp. Tazah Extra Virgin Olive Oil
  • ¼ tsp. 7 Spice
  • ¼ tsp. Cinnamon
  • tsp. Black Pepper
  • 2-3 Bay Leaves
  • 1 Whole Backbone of Chicken
  • 5 cups Water
  • ½ tsp. Salt

Baked Chicken

  • 1 3-4lb. Whole Chicken Quartered reserve backbone for base
  • 7 Spice
  • Cinnamon
  • Black Pepper
  • Paprika
  • Salt
  • Cardamom
  • 2 tbsp. Lemon Juice
  • 1 cup Water


  • 1-2 bags Tazah Chopped Molokhia semi-defrosted
  • 1 Head Garlic peeled & finely chopped
  • 1 tsp. Tazah Ghee
  • ¼ tsp. Ground Coriander


  • 3 Garlic Cloves
  • 1 Jalapeno
  • ½ bunch Cilantro
  • ½ cup Lemon Juice


  • In a large pot sauté the onion with the oil, spices, and ½ tsp salt for 30 seconds. Add the reserved chicken back bone and cook with the onion until the chicken changes color. Add the water and bring to a boil. Once boiling, cover and turn the heat down to low until the meat falls off the backbone. This will be the base for the molokhia.
  • Preheat oven to 400℉
  • In a baking dish, arrange the chicken and drizzle with olive oil. Sprinkle with the spices and salt generously, to your preference, and add the lemon juice.
  • Massage the chicken to ensure it’s evenly coated in the oil and spice mixture.
  • Add 1 cup water to the side of the baking dish. Cover with parchment paper and foil. Bake for 30 minutes covered then another 30 minutes uncovered. Once the chicken is done, add 2tbsp. of the drippings to the molokhia base.
  • Remove the chicken backbone from the molokhia base. Add the chopped molokhia, starting with one bag, and let it cook until it becomes a soupy consistency. If you like a thicker consistency, add more molokhia from the second bag. Cook for 10 minutes uncovered stirring occasionally.
  • In a small pan, fry the garlic and coriander in the ghee until golden. (This is what we call tasha). Add to the molokhia and cook for another 3-5 minutes. Serve the molokhia next to vermicelli rice and the roasted chicken.
  • The spicy lemon garlic sauce is a great topping to add some extra flavor. In a food processor, add garlic, jalapeño, and cilantro and process until finely chopped. Add the mixture to lemon juice and enjoy!


Keyword jute leaves, molokhia, molokhia stew
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