My Mom’s Best Molokhia

5 from 11 votes
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This traditional mom’s best molokhia recipe is one of Lebanon’s favorite hearty stews, with jute leaves as the star ingredient. Made from scratch with a light, flavorful broth infused with aromatic garlic, cilantro, and coriander, this stew is so tasty—each spoonful leaves you wanting more!

Lebanese Molokhia of chicken with jude leaves cooked in a large pot.

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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.

A serving of Molokhia over Lebanese rice.

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

Ingredients

Molokhia ingredients

For the Molokhia:

  • Jute Leaves: The main ingredient that gives molokhia its unique flavor and hearty texture. You can more easily find them in dried form. You can also use fresh or frozen leaves, usually found at Middle Eastern stores or markets.
  • Garlic and Fresh Cilantro: These two bring depth and a fresh, vibrant kick that really makes the dish stand out.
  • Chili Peppers: A touch of heat to balance the flavors; adjust it to your spice preference.
  • Lemons: One lemon is used to soak the jute mallow, reducing bitterness and adding freshness, while the other lemon juice is added later for a bright, tangy finish.
  • Crushed Coriander Seeds: Add a warm, earthy flavor that complements the stew’s aroma.
  • Oil: Any neutral cooking oil. I like to use olive oil.

For the Chicken and Broth:

  • Chicken: You will need one whole chicken.
  • Aromatics: Onion, celery, carrot, and lemon peels for subtle sweetness and freshness.
  • Spices: Cinnamon sticks, bay leaves, cardamom pods, cloves, salt, and black peppercorns to add warmth and depth.
  • Lemon: Used to rub the chicken to enhance flavor.
  • Water: For boiling the chicken.

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 1: Cook the chicken

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 2: Prep the Jute Leaves

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!

Step 3: Make The Spice Paste

Step 4: Sauté the Spice Paste and Jute Leaves

In a large pot, heat some olive oil over medium heat. Add most of the spice paste and let it cook for 2-3 minutes until fragrant. Add the jute leaves a bit at a time, stirring as you go, and cook for about 5 minutes to let the flavors blend.

Step 4: Sauté the Spice Paste and Jute Leaves

Step 5: Simmer Everything Together

Pour in the chicken stock, add the shredded chicken, lemon juice, and a little salt. Bring it to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes. Just before it’s done, stir in the rest of the spice paste for that final “wow” moment.

Mom always says this last step takes it to a whole new level, and I totally agree—the taste is unforgettable. Let it simmer for another 5 minutes.

Step 5: Simmer Everything Together

Serve it hot with Lebanese ice or simple jasmine rice. For that extra zing, squeeze lemon juice over 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.
A serving of Molokhia and vermicelli rice

If you try this Molokia recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

My Mom’s Best Molokhia

5 from 11 votes
By: Samira
Mom’s best molokhia, a beloved Lebanese stew made with molokhia (jute leaves), features a light, flavorful broth infused with aromatic garlic, cilantro, and coriander. Every spoonful is irresistibly delicious!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients 
 

For the molokhia

  • 6 oz dried Molokhia (dried jute leaves)
  • 3 oz garlic (1 cup peeled garlic or 2 heads of garlic)
  • 3 oz fresh cilantro leaves
  • 1 tbsp crushed coriander seeds
  • 1/2 cup olive oil
  • 1 tsp salt
  • 2 red chili
  • 2 lemons

For the chicken

  • 3 lb whole chicken
  • 1 tbsp salt
  • 1 lemon for rubbing the chicken
  • 2 lemon peels small
  • 1 onion medium
  • 1 stalk celery
  • 1 carrot medium
  • 1 cinnamon stick medium
  • 3 bay leaves small
  • 8 cardamom pods
  • 5 cloves
  • 1/2 tsp whole black peppercorns
  • water enough to fully cover the chicken during cooking.

Instructions 

  • Step 1: Cook the Chicken
    Rub chicken with salt and lemon, rinse, and boil for 4-5 minutes. Drain, add fresh water and aromatics (lemon peels, onion, celery, carrot, cinnamon, bay leaves, cardamom, cloves, peppercorns, and ginger), then simmer for 1 hour.
    Shred the chicken and strain the broth.
  • Step 2: Prepare the Jute Leaves
    If using fresh jute leaves, skip soaking; if using frozen, skip both cleaning and soaking. For dried leaves, remove large stems, rinse, and soak in hot water with lemon for 15 minutes. Rinse and squeeze out excess water.
    Microwave or oven-dry briefly for extra dryness, then sauté in batches with olive oil and coriander seeds.
  • Step 3: Make the Spice Paste
    Blend garlic, chili peppers, and fresh coriander into a paste.
  • Step 4: Sauté the Spice Paste and Jute Leaves
    In a large pot, heat olive oil, add most of the spice paste, and cook until fragrant. Gradually add jute leaves, stirring, and cook for 5 minutes.
  • Step 5: Simmer Everything Together
    Add chicken stock, shredded chicken, lemon juice, and salt. Simmer for 20-25 minutes, adding the remaining spice paste in the last 5 minutes.
  • Serve:
    Spoon your hot molokhia stew over some Lebanese rice. Don't forget to squeeze some fresh lemon juice over the top for a zesty kick. Enjoy!

Video

Notes

Storage: Transfer any leftovers to an airtight container and refrigerate them for up to five days, or freeze for one to two months, then thaw overnight in the fridge. When reheating, use the microwave in 30-second bursts until warm, or heat it in a skillet with a splash of water until piping hot.
Sourcing: You’ll find the jute leaves dried or frozen in Middle Eastern stores, large supermarkets, or online.
Check the blog post for Molokhia recipe tips.
Course: Main
Cuisine: Lebanese, Middle Eastern
Freezer friendly: 1-2 Months
Shelf life: 5 Days

Nutrition

Calories: 466kcal, Carbohydrates: 10g, Protein: 26g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 1778mg, Potassium: 989mg, Fiber: 3g, Sugar: 1g, Vitamin A: 7761IU, Vitamin C: 59mg, Calcium: 134mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 11 votes (11 ratings without comment)

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2 Comments

  1. Dorian Lagos says:

    What happened to the onions with vinegar/lemon juice that you put on top? What happened to the toasted pita bread that you break and put on top?
    I’m Lebanese and that’s how my grandmother served it.
    Chili peppers? I guess to each his own…

    1. Support @ Alphafoodie says:

      Hi Dorian, I am also Lebanese and this is how my mom make it :-). hope you have a wonderful day!