Egyptian Molokheya




  • 1/2 kilo Molokheya

  • 3 clove Garlic peeled and minced

  • 1 Onion peeled and minced

  • 1 Slice of Carrot

  • Cardamom

  • Water - 2 cups

  • Black Pepper

  • Dired Coriander - 1/4 tbsp


  1. In a saucepan, put 2 cups of water together with the onion, cardamom and carrot slice and bring to boil. Strain and keep broth on the side.

  2. Saute the garlic in another saucepan until golden. Pour the broth and add the chopped molokheya leaves. Bring to simmer.

  3. Season with black pepper and add dried coriander. Let it simmer for 15-20 minutes with frequent stirring.

  4. Serve hot with white rice and a salad.


Add 1 tbsp of olive oil into a small skillet. Stir in garlic, cumin, and dried coriander. When the garlic is golden brown, pour the mixture over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately.