Every Egyptian home has its own molokhia, but a few steps never change, and done right they give molokhia that is green, glossy and just thick enough. Here is the Egyptian method step by step; for the dish's history read the story of Egyptian molokhia.
The leaves: fresh or dried?
The classic Egyptian way starts with fresh molokhia leaves: picked off the stems, washed, dried well, then chopped very finely with a two-handled mezzaluna (the *makhrata*). The fine chop gives molokhia its famous texture. Out of season many homes use dried, ground or frozen molokhia, each with its own taste.
The broth: where the flavour lives
Egyptian molokhia is cooked in a hot broth — chicken, meat or rabbit, depending on the home — seasoned with salt, pepper, a little cardamom and bay leaf, and strained.
When the broth boils, the molokhia goes in and is stirred until it spreads, and then it is neither covered nor boiled for long. Long boiling or a lid make it sink and separate; the aim is for it to stay suspended in the broth.
The ta'leya and the famous gasp
The ta'leya is Egyptian molokhia's signature: minced garlic fried in ghee or butter until golden, with ground dried coriander. It goes onto the hot molokhia with a loud sizzle.
That is where the «shahqa» comes from: an old Egyptian habit of gasping while adding the ta'leya, said to keep the molokhia from sinking. It is more family lore than a cooking rule, but every Egyptian cook knows it.
How it is eaten
- With white Egyptian rice or vermicelli rice, or with baladi bread for dipping.
- Beside it, chicken or meat from the same broth, boiled then browned.
- On the side, onions in vinegar and lemon or a squeeze of lemon to lift the richness.
- Many governorates make it with shrimp or rabbit, each with its own customs.
Mistakes that spoil molokhia
| Mistake | Result |
|---|---|
| Coarse chop | No texture |
| Long boiling or a lid | It sinks and separates |
| Burnt ta'leya | A bitter taste through the dish |
| Bland broth | Tasteless however green |
Molokhia at Rokn Warda
At Rokn Warda in Al Khobar we serve a molokhia casserole the Egyptian way, eaten with white Egyptian rice or vermicelli rice and baladi bread. Order it from the menu for delivery in Al Khobar and Dammam, or have it hot in our dining room. To see why it tastes different when cooked properly, read Egyptian molokhia in Al Khobar.
