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Mulukhiyah

Egyptian Mulukhiyah with Roz From Scratch


  • Author: Lilian B.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

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
  • 1-2 bunches of fresh mulukhiyah (about 14 ounces or 400 grams of minced mulukhiyah leaves) **see notes
  • 3 to 5 cups of chicken broth (for the mulukhiyah) ** see notes
  • 3 cups of chicken broth (for the Instant Pot rice)
  • 3 cups of dry Calrose rice
  • 10 fresh garlic cloves 
  • 4 tbsp of butter or ghee
  • 1/2 tbsp of ground cumin
  • 1/2 tbsp of ground coriander
  • Pinch of sugar (optional)
  • Salt and pepper to taste

Instructions

Cook Rice

  1. Add 3 cups of rice and 3 cups of chicken broth to the rice cooker or Instant Pot.
  2. Add salt to taste and about 2 tbsp of butter.
  3. Cook with the rice cooker or Instant Pot rice cook function. 

Mulukhiya

  1. Remove the leaves from the mulukhiya plant.
  2. Add the leaves to a large bowl of water and wash thoroughly.
  3. Drain the molokhiya leaves and dab them with a towel to dry fully.
  4. In a food processor, add the leaves of the mulukhiyah and blend on high until they are finely minced.
  5. Chop the garlic very finely.
  6. In a large pot, add the fresh mulukhiya, 1/4 of the fresh garlic (about 1 tbsp), a pinch of sugar, and 3 cups of the chicken broth. Bring it to a rolling boil while stirring continuously. Check the consistency of the mulukhiyah, possibly adding 1 to 2 more cups of chicken broth. **see notes
  7. Once the mulukhiyah starts to boil, begin to fry the garlic. Continue to monitor the mulukhiyah as it boils because it can rise up in size. 
  8. In a nonstick skillet, add 2 tbsp of butter or ghee. Once butter is melted, add the remaining finely minced garlic.
  9. Fry the garlic in the butter until it's a dark golden brown.
  10. Add the ground cumin, ground coriander, and a pinch of salt to the garlic.
  11. Add the roasted garlic to the molokhia. Pour some of the mulukhiyah back in the pan to get all of the fried garlic pieces.
  12. Add salt and pepper to taste.
  13. Serve with rice.

Notes

  • Once the leaves have been removed from the mulukhiyah plant, this is the weight measured for this recipe.
  • You can cook the rice on the stovetop. For steps to cook rice on the stovetop, follow the steps in this post
  • 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. 
  • 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, calrose rice

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