My Mom’s Best Molokhia

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Table of Contents

• What is Molokhia?
• Watch how to make it
• Ingredients
• How to make Molokhia
• Recipe notes and tips
• More hearty Lebanese stews
• My Mom’s Best Molokhia Recipe

What is Molokhia?

Lebanese Molokhia is a cherished Middle Eastern stew made from jute leaves (Jew’s mallow), loved for its deep flavors and nutritious benefits. This recipe, a family favorite passed down through generations, uses whole leaves, giving it a unique twist compared to the minced Egyptian version.

We add generous amounts of garlic and cilantro to create that bold, irresistible flavor. You can use fresh, dried, or frozen molokhia leaves—fresh ones aren’t always easy to find, but the dish is delicious with any option. The jute leaves, along with chicken and chicken broth, come together to make a comforting, flavor-packed stew.

This is the exact molokhia recipe my mom taught me, and it’s absolutely irresistible! Paired with Lebanese rice and vermicelli, it becomes a hearty, nourishing meal that brings the comforting flavors of Lebanese tradition straight to your table.

Watch how to make it

How to make Molokhia

Step 1: Cook the Chicken

I always follow Mom’s exact process—she knows the best way to make this recipe. Begin by giving the chicken a good rub with salt and lemon juice (her go-to trick for fresh, clean flavor), then rinse it off.

Place it in a pot, cover it with water, and bring it to a boil. Let it go for 4-5 minutes, then drain that first round of water to keep the broth tasting pure. Next, clean the pot, add the chicken back in, and toss in all the aromatics Mom uses: lemon peels, onion, celery, carrot, cinnamon stick, bay leaves, cardamom, cloves, peppercorns, and ginger.

Cover it all with fresh water and let it simmer for about an hour. Once it’s done, remove the chicken and strain the broth. Shred the chicken into bite-sized pieces, and set both the broth and chicken aside.

Step 2: Prepare the Jute Leaves

If you’re using fresh jute leaves, skip soaking; if you’re using frozen jute leaves, skip both cleaning and soaking.

While the chicken is cooking, remove any large stems and discolored leaves from the jute, then rinse well under running water. Soak the jute leaves in hot water and squeeze a lemon over them—one of Mom’s tricks to reduce sliminess. After 15 minutes, rinse the leaves thoroughly until the water runs clear. Finally, squeeze the jute leaves well to remove as much excess water as possible.

Want them extra dry? Microwave the leaves in small batches for about 3 minutes each, or spread them on a tray to dry briefly in the oven. This extra step makes all the difference—they’ll come out with no sliminess at all.

Once dry, sauté the jute leaves in batches with olive oil and coriander seeds, stirring to coat them well. This adds depth to the flavor and gives the leaves a nice texture.

Step 3: Make The Spice Paste

Now it’s time for the flavor boost! In a food processor, blend garlic, chili peppers, and fresh cilantro into a fragrant paste. This is the secret weapon for molokhia—don’t skimp on it!

Recipe notes and tips

• Choose the right molokhia: For authentic Lebanese molokhia, whole leaves (either fresh or dried) are preferred. If you’re using frozen, make sure they are whole leaves.
• Clean the leaves well: Be sure to wash the molokhia leaves until the water runs clear, as they tend to trap small particles of sand and dirt.
• Soak and Sauté the Leaves: Essential steps to prevent sliminess include soaking the leaves in hot water with lemon juice for 15 minutes, rinsing thoroughly until the water runs clear, squeezing out excess water, and then sautéing.
• Enhance the flavor: Add minced garlic and chopped parsley towards the end for a fresh taste boost.
• Adjust the texture: Add more or less chicken broth to make your molokhia just the way you like it.