Molokhia

Yumna Jawad

Updated Jun 23, 2025

5 from 443 votes

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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Prep Time 45 minutes
Servings 8 servings
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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

Step 1: Start by cleaning the molokhia leaves. They often have large thick stems or yellow or dark leaves that should be discarded. Do your best to pick out what you can.
Step 2: Then rinse it well a few times while running your hands through it. Make sure to squeeze out the liquid until the water runs clear.
Step 3: Make the chicken broth by cooking together chicken with onions, bay leaves, cinnamon sticks and water. Strain the chicken broth and set it aside.
Step 4: In the same pot, cook the cilantro and garlic with olive oil until it’s fragrant. You can also cook the onions at this time in the pot but I prefer to roast them in the oven.
Step 5: Add the washed molokhia along with the spices and sautee until well combined.
Step 6: Add the chicken broth on top of the sauteed molokhia and cook covered. This is a good time to roast some onions in the oven which enhances the flavor of the final dish!
Step 7: When the chicken broth thickens and the molokhia softens, add roasted onions, shredded chicken and lemon juice or lemon slices.
Step 8: Allow everything to simmer together so the flavors set, and then serve.
Molokhia.

Molokhia

Author: Yumna Jawad
5 from 443 votes
Molokhia is a traditional Lebanese stew recipe made with jews mallows or jute leaves, shredded chicken, a lemony broth and lots of spices. This is my mom's authentic recipe!
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Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings8 servings

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Ingredients
  

For the chicken

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.

Equipment

Notes

Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days. You can also freeze the stew and it will keep for up to 3 months.
Sourcing: You can find the jute leaves either dried or frozen at Middle Eastern markets.
* Please note the nutrition label does not include the rice.

Nutrition

Calories: 203kcal, Carbohydrates: 10g, Protein: 18g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 81mg, Sodium: 698mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1474IU, Vitamin C: 21mg, Calcium: 65mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

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

  1. Pick any large stems off the molokhia. This is a tedious step but will result in softer leaves with more flavor.
  2. 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.
  3. 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

How do I store and reheat molokhia?

Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days.

Can I freeze molokhia?

You can freeze the stew and it will keep for up to 3 months.

Where do I find the jute leaves to use for this recipe?

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.

How do I make this recipe with the frozen molokhia?

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.

How can you make the molokhia less slimy?

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.

More Lebanese Stews

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Comments

  1. Reda says:

    shukran wonderful recipe I am lebanese thank you

    Reply
    1. Yumna J. says:

      You’re so welcome! I’m so glad you liked it!

      Reply

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