Egypt – Molokhia

by Anaa Rajpoot

Molokia leaf plant, cherry, hebrew material, malo chamomile, or nalta. Molokai originated in Egypt and later spread to the Middle East, North Africa, and the eastern Mediterranean. It comes in many different forms from fresh or frozen leaves. So it is versatile to use in soups, chips, salads, and more. The most used green soup in Egypt, let me show you how to make it

Molokia was cooked with garlic and coriander and I thought that’s why I don’t want to give you zachani for 13 to 13 months because it can be annoying. It usually takes fresh mollusk leaves that are similar to mint leaves but are larger, then cuts them by hand with a special curved blade until the blade is formed.

It is a traditional Egyptian soup and is often eaten by the ancient Egyptian kingdom, but eventually became a popular dish. When I was little, my mom found out that there were two easy ways to get me out of bed when I wasn’t interested in pornography. It is made from onion or garlic skin. A few minutes after leaving the house, I got up and swam in the kitchen, smelling the cartoon character through his nose. When I went to the kitchen and saw the garlic, he put it in a bowl of molokia.

It is a low-calorie dish prepared using curl plant leaves, then mixed with soup, mixed with garlic, and often served with rice or bread. The two most famous ones include chicken, seafood, and rabbit building/building! I think it will be better with rabbit soup. When I was little, my brother fell in love with it when my mother cut the chicken into pieces and put it in Molokia. Kids always use it, though it doesn’t matter to me.

Many added that the soup tasted delicious, but not everyone agreed. Although curry leaves are rich in green leafy vegetables such as vitamins and nutrients, their tendency persists and some people may not be attracted to them. It is often compared to Okara, but I think Okara is much thinner than Molokia. Buildingup with this soup, I don’t think nature is a problem, so I’m just interested in the delicious taste.

This is how the preparations begin, just as the Lebanese collar begins with freshly squeezed garlic and crushed garlic. Cut the pepper and garlic into shapes, but you can change any vegetable oil or any oil/oil at will. For this recipe, I used dried jojoba leaves that I bought from towns in southern Lebanon. In Molokia, Lebanon, jojoba leaves can be fresh, frozen, and dried in any way.

Moloccas are mostly made from chicken, but sometimes also from beef. You can find chicken, poultry and beef to make the key interesting.

Traditionally, the whole chicken is boiled in this dish and cut into thin slices, but I prefer to use mostly boneless chicken. Almost all chickens do amazing things. Cut the chicken into small pieces and wrap it around the tip. The size of the cut chicken is up to you. I love the little ones, unlike the little ones, like an inch size, I can choose how many portions I need.


  • Mulukhiyah
  • molokheyya
  • molokhia
  • mulukhiyyah


Although fresh marijuana leaves are difficult and time-consuming, many people like this method. Others cut the leaves through food processing. Here I find rare crackers in any Middle Eastern store in Colorado.



  • onion
  • ginger
  • garlic
  • baking soda
  • tomato
  • vinegar
  • chicken broth
  • oil
  • salt
  • red pepper
  • molokhia


  • Take a pan and add oil to it.
  • Add garlic, and ginger to it.
  • Fry them in the oil.
  • When the garlic color changes, add tomatoes to it.
  • Now add coriander and salt to it.
  • Fry it for almost 10 seconds.
  • Add chicken broth to the pan.
  • Add a pinch of baking soda in it also.
  • When all the things starts to dissolve together.
  • Add molokhia in it.
  • Leave it over medium heat for almost 45 minutes.
  • When its consistency increase.
  • Remove it from the heat.
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