Molokhia
Updated Jun 19, 2025
This is an authentic Lebanese recipe for how to make Molokhia - which is a jews mallow (jute leaves) hearty healthy stew served over rice!
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Make my Molokhia!
Molokhia (also spelled Mulukhiyah) is one of those classic Lebanese recipes that I grew up eating and learned how to make from my mom. Also known as jews mallows or jute leaves, molokhia is basically a leafy green vegetable similar to spinach or kale. It can be hard to find fresh, so I generally purchase it dried from Middle Eastern stores.
After washing, you can cook it with a lemony chicken broth to make a delicious hearty stew with shredded pieces of tender chicken cooked in a lemony broth and served over Lebanese rice! It’s a little bit of a longer recipe compared to my other Lebanese recipes but it’s authentic, filled with many layers of flavors and makes 8-10 servings so it’s great for days!
Happy Cooking!
– Yumna
How to Make Molokhia
Molokhia
Ingredients
For the chicken
- 1 ½ pounds chicken breast or thighs
- 1 medium onion halved
- 2 bay leaves
- 2 cinnamon stick
- 1 teaspoon salt
- 8 cups water
For the molokhia
- 3-4 ounces dried molokhia
- 3 medium onions cut into chunks
- 4 tablespoons olive oil divided
- 1 cup chopped cilantro
- 6 garlic cloves minced
- 1 tablespoon 7 Spice
- 1 tablespoon dried coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon juiced
- ½ lemon sliced
Instructions
- Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.
- Preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.
- Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.
- Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.
- Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.
- Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.
- Serve warm over Lebanese rice, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I have never liked Molokhia… my husband is Arab and I cooked it for him many times… I followed your amazing recipe and I have to say I decided to taste it…need to tell you it was amazing… finally I can tell my husbands side of the family that I LOVE IT –Flora
Recipe Tips
- Pick any large stems off the molokhia. This is a tedious step but will result in softer leaves with more flavor.
- Take the time to wash the molokhia properly until the water runs clear. This not only removes excess dirt from the dried leaves, but also improves the common slimy texture that molokhia has.
- Adjust the liquid to your taste. I start with 8 cups of water to boil with the chicken, which usually yields a little less. You can start with more water to yield more chicken broth or just add more water during the cooking process.
FAQs
Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days.
You can freeze the stew and it will keep for up to 3 months.
You can use fresh, dried or frozen jute leaves for this recipe. I have only found them at Middle Eastern stores. I prefer to use the dried leaves which come in 7-8 ounce cardboard boxes.
You can skip the cleaning step and add the frozen molokhia to the sauteed cilantro and garlic. There’s no need to thaw the molokhia first; just allow it to cook in the pot and then add the chicken broth.
Washing and rinsing the molokhia helps to alleviate the slime, which is similar to the texture of cooked okra. Placing whole lemon slices in the pot also cuts through some of that slime, so I highly recommend it.
Comments
Thanks for sharing this recipe that brings back memories! For the 1 onion that is cooked in the broth at the start, do we add it in the molokhia when adding the chicken, or is it used only for the flavor in the broth and discarded later? I did roast the 3 onions and added them to the molokhia.
It’s only used to flavor the broth! But you can save it and add it to another recipe, if you’d like. It would be good pureed and added to a pasta sauce or soup!
Hi, if I am using frozen leaves, how many ounces would I use for this recipe? Is there a difference?
Good question! I recommend using a few more ounces of frozen molokhia compared to dried. You can skip the cleaning step and add the frozen molokhia to the sautéed cilantro and garlic. Don’t bother thawing the molokhia first, you can just add it to the pot and then add the chicken broth. Hope that helps!
I love this recipe! I wanted to try and make it with the frozen leaves. Have you tried it? Do you have any tips here?
Yes, I do! Skip the cleaning step and add the frozen molokhia right into the sautéed cilantro and garlic. You don’t have to thaw the molokhia first; just let it to cook in the pot and then add the chicken broth. Hope that helps!!
Hi! I am working with fresh molokhia leaves, approx how much should I use? Thank you! Also, do I need to chop them or throw them in whole?
I haven’t used fresh molokhia leaves for this recipe, only dried, but I think you can work with about 1 to 1.5 pounds of fresh leaves. No need to chop them, they will soften and shrink a bit just like spinach! Please let me know if that quantity is sufficient, I would love to share with my other readers. Hope you enjoy!
What kind of rice should one use to accompany molokhia
Hi Leon, I serve over my Lebanese Rice recipe!
Follow your recipe each time and it tastes… so good!!
Yay, I’m glad you think so! Thank you, Ashlee!!
About to pick what I grew in the yard. I have to say I was given the seeds and it grows really well with almost no attention. And supposedly the more you cut it the more it grows back? So I hope I like the recipe. I have never had this. But it looks delicious. And this was one of the few recipes that went into detail about how to prep. In terms of rinsing. Thank you.
Oh I’m so glad you found the prep details helpful! I hope it turns out delicious, I’d love to know what you think once you try it!
How much is one serving in grams?
Hello! Thank you so much! Unfortunately this is not something we can provide on our site because it’s not what we use internally. I’m so sorry for the inconvenience.
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