• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start
  • About
  • Recipes
  • Subscribe

The Matbakh

menu icon
go to homepage
  • Home
  • Start
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Start
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Food Type » Main Dish

    Jun 24, 2020 · Modified: Jun 1, 2021 by Lily · This post may contain affiliate links.

    Fresh Mulukhiyah with Roz

    Jump to Recipe·Print Recipe
    mulukhiyah with roz in a bowl

    One of the dishes that is ALWAYS on our dinner table when we visit Egypt is mulukhiyah with roz. We're not talking about the frozen version. We're talking about the fresh version that's made from fresh mulukhiyah plant leaves.

    Ok, I'll be honest. It's really hard to find fresh mulukhiyah in the U.S., and that's why it's difficult to make mulukhiyah with roz from scratch. You can find frozen minced mulukhiyah in most Middle Eastern grocery stores, which is what I've gotten in the habit of doing. Until now that we live in Abu Dhabi- molokhia is everywhere!

    I previously made a post on how to make Egyptian molokhia with roasted chicken, and it goes into detail about making molokhia with roasted chicken using frozen molokhia.

    This post goes into detail on how to make mulukhiyah with roz from fresh molokhia leaves using a food processor. Also, I've taken a shortcut with the rice by making it with my Instant Pot.

    mulukhiyah with roz in a bowl

    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

    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.

    Ingredient Notes

    Chicken broth ingredients: I make my chicken broth fresh using a 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: Traditionally, fresh mulukhiya is minced using a rocking knife. It takes more time than using a food processor. I do not recommend using a 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 to just 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. In Lebanon, molokhia is made from whole molokhia leaves and served with toasted bread and vinger. 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. 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 a viscous and gelatinous property. It's similar to the slimy feeling many people have when eating okra.

    Delicious Authentic Egyptian Recipes

    • Hawawshi - Egyptian Minced Meat Pitas
    • Egyptian Koshari Recipe (The Best I've Had)
    • Khobiza Mallow Leaf Soup
    • Egyptian Spinach With Tomato Sauce

    Hungry For More?

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

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    mulukhiyah with roz in a bowl

    Fresh Mulukhiyah with Roz


    ★★★★★

    5 from 1 reviews

    • Author: Lilian B.
    • Total Time: 2 hours
    • Yield: 4
    • Diet: Vegetarian
    Pin Recipe
    Print Recipe

    Description

    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

    Scale

    Chicken Broth

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

    Mulukhiyah

    • 1 bunch of fresh mulukhiyah (270 grams or 2 cups of minced mulukhiyah leaves) **see notes
    • 4 cups of chicken broth (for the mulukhiyah) ** see notes
    • 7 fresh garlic cloves 
    • 3 tbsp of butter or ghee
    • 1 tbsp of ground coriander
    • salt to taste
    • Pinch of sugar (optional)

    Rice

    • 2 cups of chicken broth (or water)
    • 2 cups of dry Calrose rice ** see notes
    • salt to taste
    • 1 tbsp butter (optional)

    Instructions

    Make The Chicken Broth

    1. Add the onions, salt, and pepper to a food processor. Pulse on high.
    2. Marinate the chicken with the pulsed onions by sticking the onions in between the chicken skin and meat.
    3. Add the whole chicken to a pot. Fill the pot with 10 cups of water. Add the cardamom pods and bay leaf.
    4. 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

    1. 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. 
    2. 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

    1. Remove the leaves from the mulukhiya plant. Add the leaves to a large bowl of water and wash thoroughly. Drain the molokhiya leaves.
    2. In a food processor, add the leaves of the mulukhiyah and blend on high until they are finely minced.
    3. Chop the garlic very finely.
    4. 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.
    5. Add salt and pepper to taste.
    6. Serve with rice, lime, and chicken (from making the broth).

    Equipment

    Image of Cuisinart Food Processor

    Cuisinart Food Processor

    Buy Now →

    Notes

    • Once the leaves have been removed and minced in the food processor, this is the weight measured for this recipe. 
    • 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.
    • I was told that a pinch of sugar helps keep the fresh mulukhiyah bright green. 
    • If using different rice than Calrose rice, adjust the liquid needed to cook the rice. 
    • Prep Time: 15 minutes
    • Cook Time: 1 hour 45 minutes
    • Category: Soup
    • Method: Stovetop
    • Cuisine: Egyptian

    Nutrition

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

    Keywords: mulukhiyah, molokhia with roz, mulokheya, mulookhiya, Egyptian mulukhiyah with roz, fresh mulukhiyah

    Did you make this recipe?

    Follow @thematbakh and tag your photos to #thematbakh

    Recipe Card powered byTasty Recipes
    « Egyptian Baked Ta'ameya
    Ful Medames Fava Bean Dip (Pressure Cooker) »

    About Lily

    Howdy! My name 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 on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

    1. Layla says

      August 31, 2021 at 12:40 pm

      Very each to follow

      ★★★★★

      Reply
    2. Jess says

      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 says

      October 13, 2020 at 12:42 pm

      this is such a great recipe

      Reply
    4. Amnah says

      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

    Leave A Comment Cancel reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

    More about me

    Quick & Easy Desserts

    • Lazy Cake
    • Cookie Dough Date Balls
    • Cookie Butter Rice Krispie Treats
    • The BEST Chocolate Chip Cookies (Freezer-Friendly)

    Vegan Smoothies

    • Pineapple Kiwi Green Smoothie
    • Blueberry Kale Banana Smoothie
    • Strawberry Banana Pineapple Smoothie
    • Strawberry Pomegranate Smoothie

    Middle Eastern Desserts

    • Aish El Saraya - Ashta With Sweetened Bread
    • Pistachio Tahini Halva
    • Mafroukeh Pistachio Dessert With Cream
    • How To Make Baklava Rolls
    • Date Ma'amoul Mad Bars
    • Riz Bi Haleeb - Rose Water Rice Pudding
    • Qatayef Stuffed Pancakes (Walnuts or Cheese)
    • Basbousa Semolina Cake
    • Date Filled Cookie Bracelets - Ka'ak Asawer
    • Homemade Turkish Delight (Raha)

    Lebanese Recipes

    • Meghli Lebanese Caraway Pudding
    • Lebanese Chicken and Rice (Riz a Djej)
    • Lebanese Seven Spices Blend
    • Namoura Syrup-Soaked Semolina Cake
    • Sfouf Turmeric Cake
    • Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • Kafta
    • Potato Kibbeh (Kibbet Batata)
    • Kousa Mahshi Lebanese Stuffed Zucchini
    • Fried Kibbeh Balls
    • Beef Sambousek
    • Zaatar Manakeesh Flatbread

    Mediterranean Faves

    • Roasted Red Pepper Hummus
    • Slow Roasted Lamb Shanks In Foil Packets
    • Sautéed Lemon Garlic Butter Shrimp
    • Egyptian Koshari Recipe (The Best I've Had)
    • Oven Broiled Lamb Kabobs
    • Killer Lebanese Fattoush Salad
    • Bulgar Tabouli Salad
    • How To Make Labneh From Milk
    • Easy Spanakopita (Greek Spinach And Feta Pie)
    • Creamy Vitamix Chickpea Hummus (Easy & Authentic)

    Family-Style Recipes

    • Ricotta and Sausage Baked Ziti
    • Steelhead Trout with Garlic Lime Butter Sauce
    • Harissa Lamb Chili With Couscous
    • Blanched Asparagus With Garlic Aioli
    • 20 Minute Garlic Butter Shrimp Pasta
    • Easy Ground Lamb Shepherd's Pie
    • Baked Chicken Thighs and Turmeric Basmati Rice
    • Chipwich Cookie Ice Cream Sandwich

    Kid Favorites

    • Crispy Pita Bread Pizza
    • Chipwich Cookie Ice Cream Sandwich
    • Lemon Blueberry Pancakes
    • Slow Cooker Meat Spaghetti Sauce
    • Butter Roasted Baby Gold Potatoes
    • Italian Stuffed Zucchini in Tomato Sauce

    Follow

    Footer

    ↑ back to top

    Stay Connected

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Our Team

    Resources

    Podcast (Other Site)

    Shop

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 - 2021 Amooni Media LLC

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OK