Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Jute | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups fresh or frozen jute mallow (molokhia) leaves
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large onion , finely chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon (optional)
- Cooked rice or bread for serving
Directions
If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.
In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.
Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.
Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.
Bring the soup to a gentle boil , then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.
Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.
Serve the molokhia hot, accompanied by cooked rice or bread .