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Egyptian Mulukhiyah

To prepare mulukhiyah soup:

1.   Grind about 1/2 kg of molucheya leaves in either a food processor or hand grinder until the leaves almost resemble a green paste.

2.   Fry 4 or 5 large garlic “teeth” in olive oil, and add about a tablespoon of  chopped coriander, known to locals as “cusbara”.

3.  Have either a meat or chicken stock ready to use to mix the molucheya paste and other ingredients in.

4.  Add the beef or chicken soup stock with the other ingredients and add pieces of either boiled meat or chicken, and cook all the ingredients together in a pot on a low fire for 10 – 15 minutes. You can add other spices like black pepper, cumin, and salt to taste.

Mulukhiyah soup is best served hot with a lot of rice added. It takes a bit getting used to, but once you do, it’s easy to understand why this ancient dish was once a favorite of the Pharaohs. Vegetarians can make their own version of this soup, substituting vegetable soup for beef or chicken stock.

Butheina Al-Nounou 

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