Quick Weeknights · Egyptian
Molokhia
This iconic jute mallow stew is deeply aromatic. It is traditionally served alongside steamed rice and chicken.
Why This Works
The tasha technique creates a massive flavor punch that transforms simple greens into a rich, velvety soup.
The Upgrade
Finely mince some fresh chili with the garlic if you prefer a spicier finish.
Chef's Secret
Michelin TechniqueNever boil the Molokhia after adding the garlic mixture, or it will lose its vibrant color and silky texture.
Ingredients
Total time including resting: 40 min
Directions
Bring chicken stock to a rolling boil in a pot.
5 minWhisk in the thawed Molokhia until fully incorporated; simmer over low heat.
5 minMeanwhile, heat butter in a small skillet over medium heat.
2 minAdd minced garlic to the butter and sauté until golden.
3 minStir in ground coriander, cooking for another 30 seconds until the aroma is nutty and intense.
1 minPour this garlic mixture (the 'tasha') into the simmering Molokhia pot; the sizzle is essential.
1 minStir gently and remove from heat immediately so it doesn't separate.
Wine Pairing
Vermentino
White Wine
The BottleTenuta Guado al Tasso Vermentino
Molokhia's distinct texture and herbal, slightly bitter profile require a wine with bright acidity and a saline finish. Vermentino cleanses the palate effectively while remaining light enough to honor the stew.
Nutrition per Serving
180
calories
8g
protein
15g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Vermicelli Rice
Buttery, toasted vermicelli mixed with fluffy rice is the traditional foundation for balancing the thick, viscous texture of the jute mallow.
Ingredients
Directions
Rinse the rice under cold water until the starch runs clear; drain thoroughly.
Heat butter and olive oil in a heavy-bottomed pot over medium heat. Add vermicelli and sauté, stirring constantly, until deep golden brown.
Add the drained rice to the pot and toast for 1 minute, ensuring every grain is coated in fat.
Pour in the boiling liquid and salt. Increase heat to bring to a rapid boil, then immediately reduce to the lowest setting.
Cover with a tight-fitting lid and steam for 15 minutes without lifting the lid.
Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork before serving alongside Molokhia.
Side Dish
Pickled Turnips
Bright pink pickled turnips add a sharp, acidic, and crunchy bite that enlivens the earthy, herbal profile of the stew.
Ingredients
Directions
Combine vinegar, water, salt, sugar, peppercorns, and mustard seeds in a small saucepan. Bring to a simmer over medium heat, stirring until salt and sugar are dissolved. Remove from heat.
Pack the cubed turnips and beet slices tightly into a clean 1-quart jar.
Pour the hot pickling liquid over the turnips, ensuring they are fully submerged. Discard any excess liquid.
Let the jar sit at room temperature for 15 minutes to begin the pickling process and allow the beet to bleed its color.
Seal the jar and refrigerate. The turnips will be ready to serve after at least 1 hour, and will develop more flavor over time.
Serve chilled.
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