• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Dish

    Fresh Mulukhiyah with Roz (Jute Leaf Stew)

    By Lily・Published: Jun 24, 2020・Updated: Jun 1, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    One dish that is very popular in Egypt is fresh minced mulukhiyah with roz, made from fresh jute leaves. Mulukhiyah, molokhia, mloukhieh are all the same thing - a jute leaf stew common in the Middle East.

    mulukhiyah with roz in a bowl

    Traditionally, minced fresh mulukhiyah is cut into pieces using a rocking knife. However, this recipe takes a short cute and minces the jute leaves using a food processor.

    What is Mulukhiyah in English?

    Mulukhiyah is also known as jute in English. It's served as a thick soup with rice (called "roz" in Arabic) and it's usually served with chicken or rabbit.

    Mulukhiyah with roz is a very common dish prepared at home across several different Arab countries. The Lebanese make molokhia slightly different from the Egyptians, as well as Palestinians.

    You will see mulukhiyah spelled a lot of different ways around the web (and maybe this site as well), but it all means the same. Mulukhiyah, molokhia, mulukhia, mulukhiya, jute, and jew's mallow are all different words describing the same thing.

    Fresh mulukhiyah may be hard to find in the U.S., however, it's pretty common in the Middle East. If you can't find fresh mulukhiyah, use frozen mulukhiyah.

    fresh mulukhiyah

    What I Love About This Recipe

    Fresh mulukhiyah with roz is quite the experience the first time making. Mulukhiyah is slimy and green, definitely not the most beautiful of dishes. However, it's absolutely delicious and a favorite dish amongst kids. This is one of my daughter's favorite recipes.

    There are many ways to prepare mulukhiyah. Two of my favorites are this Egyptian recipe using frozen minced jute leaves and another is this Lebanese recipe using dried whole leaf jute.

    Ingredient Notes

    Chicken broth ingredients: I make my chicken broth fresh using whole chicken, onion, cardamom pods, bay leaf, salt, and pepper. My second-best option is using frozen chicken broth (that I made from a previous meal).

    ingredients needed to make chicken broth

    Mulukhiyah with roz ingredients: After the homemade chicken broth is made, and the mulukhiyah is minced, mulukhiyah with roz is easy to whip up. Below is what's needed: minced mulukhiyah, chicken broth, minced garlic, butter (or oil), and ground coriander.

    ingredients needed to make mulukhiyah

    How To Make Mulukhiyah With Roz

    Mulukhiyah with roz takes a few steps to make because the best mulukhiyah uses a homemade chicken broth from scratch.

    Make The Chicken Broth

    Add the onions, salt, and pepper to the food processor. Pulse on high until the onions are blended.

    whole onions added to the food processor
    pulse the onions in the food processor

    Marinate the chicken with the pulsed onions by stuffing the onions inside in between the skin and the meat. Add the water to the stovetop pot.

    marinate the whole chicken with the blended onions
    boil the whole chicken with cardamom and a bay leaf

    Bring the chicken to a boil, then reduce the heat to medium heat, cover the pot with a lid, and cook for about 1 hour. Reduce the stovetop heat to a simmer and cook for another 30 minutes (continue to keep covered).

    Prepare the Fresh Mulukhiyah Leaves

    Remove the leaves from the mulukhiyah plant. Add the leaves to a bowl. After all the leaves have been removed, wash the leaves several times until the water runs clear. Strain. Add the leaves to the food processor.

    tear the leaves of the fresh mulukhiyah
    add the leaves to a bowl
    wash the mulukhiyah leaves
    add the mulukhiyah leaves to the food processor

    Pulse the food processor until the mulukhiyah is minced. Once the chicken broth is done cooking, remove it from the stovetop.

    minced mulukhiyah in a food processor
    take the chicken broth off the stovetop

    Prepare The Mulukhiyah

    In a nonstick stovetop pot, add the butter (or olive oil) on high heat. Add in the minced garlic. Once the minced garlic caramelizes, add the ground coriander.

    in a stovetop pot with butter add the miced garlic
    fry the garlic with ground coriander

    Add the chicken broth and minced fresh mulukhiyah to the same pot on high heat. Bring to a boil.

    Hint: The mulukhiyah will change colors as it cooks.

    add the minced mulukhiyah
    bring the mulukhiyah to a bowl

    Continue to stir until there are no clumps and the soup is smooth. Serve with rice and a side of lime.

    mulukhiyah in a stovetop pot
    minced mulukhiyah with roz and a side of lime

    Tips and Tricks

    Homemade chicken broth: If you need to save some time, you can use pre-made chicken broth from a box however it will not taste as good as making it from scratch. Also, you can substitute frozen chicken broth for fresh chicken broth if you have some on hand. The broth is the foundation of this recipe, so good broth equals good molokhia.

    Mince the mulukhiyah in a food processor to save time. I do not recommend using a blender or hand blender.

    Cook the rice using a rice cooker, Instant Pot, or stovetop pot while the chicken broth is getting made. I don't know if it's a family curse, but I always struggle with making rice that doesn't stick to the bottom of the pan. Most of the time I'm cooking other things, so I will forget to check on it or not turn it down fast enough.

    Problem solved if using a rice cooker. I have the Instant Pot, and it has a rice cook function. It's kind of nice just to set it and forget it. I highly recommend trying it if you have one!

    pour molokhia

    Substitutions and Variations

    There are different ways of making molokhia. Lebanese mloukhieh is made from whole jute leaves (dried or fresh) and served with toasted bread and vinegar. This recipe is an Egyptian-style recipe, and it fries the garlic in the same pan as the molokhia.

    Roast the chicken (after it's made the broth) with a little bit of salt, tomato paste, and some lime, similar to this Egyptian molokhia with roasted chicken. The chicken will be very tender and might fall apart, so another option is to shred the chicken.

    FAQs

    Is mulukhiyah spinach?

    Mulukhiya is not spinach, however, it is called Egyptian spinach or Jew's mallow.

    What does mulukhiyah taste like?

    Mulukhiya is a mix between Swiss chard and spinach with the slimy feel of okra. When making it into a soup, its flavor can change drastically based on the other ingredients you add to it.

    Why is mulukhiyah slimy?

    Molokhia is mucilaginous having viscous and gelatinous properties. It's similar to the slimy feeling many people have when eating okra.

    Delicious Authentic Egyptian Recipes

    • meat stuffed pita sandwich
      Hawawshi - Egyptian Minced Meat Pitas
    • koshari
      Egyptian Koshari Recipe (The Best I've Had)
    • eating khobiza with a spoon
      Khobiza Mallow Leaf Soup
    • vegan egyptian spinach with tomato sauce in a bowl
      Egyptian Spinach With Tomato Sauce

    Mulukhiyah Variations

    • Egyptian minced molokhia with roasted chicken
      Egyptian Minced Molokhia with Roasted Chicken
    • Lebanese mloukhieh in a bowl
      Lebanese Dried Molokhia With Chicken and Toasted Pita Bread

    Hungry For More?

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    mulukhiyah with roz in a bowl

    Fresh Mulukhiyah with Roz

    Author: Lily
    Course: Soup
    Cuisine: Egyptian
    Prep: 15 minutes mins
    Cook: 1 hour hr 45 minutes mins
    Total: 2 hours hrs
    5 from 2 votes
    Print Pin Rate Email
    Servings 4
    This authentic Egyptian mulukhiyah with roz from scratch is a popular home cooked meal in Egypt. If you have access to fresh mulukhiyah, try this recipe.

    Ingredients
     
    US Customary - Metric

    Chicken Broth

    • 3 lb whole chicken
    • 10 cups water
    • 1-2 bay leaves
    • 6 cardamom pods
    • 1½ medium onion or 1 large onion
    • salt and pepper to taste

    Mulukhiyah

    • 2 cups minced fresh mulukhiyah
    • 4 cups chicken broth for the mulukhiyah ** see notes
    • 7 fresh garlic cloves
    • 3 tablespoon butter or ghee
    • 1 tablespoon ground coriander
    • salt to taste
    • pinch sugar optional

    Rice

    • 2 cups chicken broth or water
    • 2 cups dry Calrose rice ** see notes
    • salt to taste
    • 1 tablespoon butter optional

    Instructions

    Make The Chicken Broth

    • Add the onions, salt, and pepper to a food processor. Pulse on high.
    • Marinate the chicken with the pulsed onions by sticking the onions in between the chicken skin and meat.
    • Add the whole chicken to a pot. Fill the pot with 10 cups of water. Add the cardamom pods and bay leaf.
    • Bring the chicken to a boil. Turn down the heat to medium and cover. Cook for 1 hour. Flip the chicken halfway. Turn the temperature down to low or simmer. Continue cooking covered for another 30 minutes.

    Cook Rice

    • Add 2 cups of rice and 2 cups of chicken broth to the rice cooker or Instant Pot. Add salt to taste and about 1 tablespoon of butter. Cook with the rice cooker or Instant Pot rice cook function. 
    • If cooking on the stovetop: Bring 2 cups of Calrose rice and 2 cups of chicken broth to a boil. Turn the heat to low and cover. Cook for about 10 minutes covered, or until the rice is tender. Fluff with a fork, remote from heat, and keep covered.

    Make The Mulukhiya

    • Remove the leaves from the mulukhiya plant. Add the leaves to a large bowl of water and wash thoroughly. Drain the molokhiya leaves.
    • In a food processor, add the leaves of the mulukhiyah and blend on high until they are finely minced.
    • Chop the garlic very finely.
    • In a large nonstick pot, add the butter (or oil) on high heat. Add the minced garlic. Fry until golden brown. Add the ground coriander and mix well. Pour the broth into the pan. Add the minced molokhia. While continuing to stir, bring the mulukhiyah to a boil. The mulukhiyah will rise up, so it needs to be monitored at all times so it doesn't boil over. Once the minced mulukhiyah is no longer clumpy and the color has changed, add more broth if needed. Remove from the heat.
    • Add salt and pepper to taste.
    • Serve with rice, lime, and chicken (from making the broth).

    Notes

    1. Once the leaves have been removed and minced in the food processor, this is the weight measured for this recipe. 
    2. Depending on the molokhia itself, it may need more or less broth to achieve the consistency desired. The amount of broth to minced mulukhiyah varies greatly, so start with less broth and adjust.
    3. I was told that a pinch of sugar helps keep the fresh mulukhiyah bright green. 
    4. If using different rice than Calrose rice, adjust the liquid needed to cook the rice. 

    Nutrition

    Serving: 2 cups | Calories: 370 kcal | Carbohydrates: 46 g | Protein: 13 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 61 mg | Fiber: 6 g | Sugar: 0 g

    More Ultimate Main Dishes For Lunch and Dinner

    • cast iron skillet pepperoni pizza.
      Cast Iron Skillet Pizza
    • blackened cajun shrimp fettucine alfredo.
      Cajun Shrimp Fettuccine Alfredo
    • a close up view of sautéed lemon garlic butter shrimp
      Lemon Garlic Butter Shrimp
    • okra and oxtail stew.
      Bamya Middle Eastern Okra Stew

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Layla

      August 31, 2021 at 12:40 pm

      5 stars
      Very each to follow

      Reply
    2. Jess

      October 13, 2020 at 3:14 pm

      I love being able to make new recipes from different cultures for my family. This recipe is perfect! Thanks for sharing!

      Reply
    3. Samantha

      October 13, 2020 at 12:42 pm

      this is such a great recipe

      Reply
    4. Amnah

      August 13, 2020 at 1:55 pm

      I didn't know what fresh mulukhiyah looked like until this post because I've always used the frozen mulukhiyah.

      Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.