Mulukhiya (Jute Mallow Soup)

Why Make This Recipe

Mulukhiya, also known as Jute Mallow Soup, is not only a warm and comforting dish but also a nutritious addition to any meal. This soup is made from fresh molokhia leaves, which are packed with vitamins and minerals. It offers a unique flavor profile that can please the palate of many, whether you’re looking for a new way to enjoy greens or simply want something that feels homey and satisfying. Additionally, making mulukhiya is quite straightforward and requires just a few ingredients, making it accessible for cooks of all skill levels. With its rich, herbal notes combined with the savory broth, this dish can easily become a family favorite.

How to Make Mulukhiya

Ingredients :

• Fresh molokhia leaves (jute mallow)
• Chicken or vegetable broth
• Garlic, minced
• Onion, chopped
• Salt to taste
• Black pepper to taste
• Lemon juice (optional)
• Olive oil or butter for sautéing

Directions :

1. Rinse and chop the molokhia leaves: Start by washing the fresh molokhia leaves under cold water to remove any dirt or impurities. After rinsing, finely chop the leaves and set them aside.
2. Sauté onions and garlic: In a pot, heat a drizzle of olive oil or a small knob of butter over medium heat. Add the chopped onions and minced garlic to the pot. Sauté the mixture until it becomes fragrant and the onions are translucent, which usually takes about 3–5 minutes.
3. Add broth and simmer: Pour the chicken or vegetable broth into the pot with the sautéed onions and garlic. Increase the heat slightly and bring the broth to a gentle simmer.
4. Stir in molokhia: Once the broth is simmering, add the chopped molokhia leaves to the pot. Stir everything well to combine and let it cook for about 10–15 minutes.
5. Season to taste: After 10–15 minutes of cooking, check the soup and season it with salt and black pepper according to your taste preferences.
6. Add lemon juice (optional): If desired, add a splash of lemon juice just before serving to enhance the flavors.
7. Serve hot: Your mulukhiya is now ready! Serve hot as a flavorful soup or alongside a side of rice.

How to Serve Mulukhiya

When serving mulukhiya, it is wonderful on its own or accompanied by a side of rice. The creamy texture of the soup works well with fluffy rice, making for a delightful meal combination. You can also offer some crusty bread on the side for dipping, enhancing the experience. If you want to add an extra layer of flavor, consider serving it with some lemon wedges, so guests can squeeze fresh lemon juice over their portion. This adds brightness and cuts through the rich flavors of the soup nicely.

Another interesting way to present mulukhiya is to create a sort of soup bowl by using hollowed-out bread. This works well if you have larger loafs. Just cut off the top of the loaf, scoop out some of the bread, and pour in the mulukhiya. Set the top back on as a fun, edible lid. It’s not only a great presentation but also provides a tasty way to enjoy the dish.

How to Store Mulukhiya

Storing mulukhiya is simple, but some steps will help maintain its freshness. If you have leftovers, let the soup cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3–4 days. When reheating, you may want to add a little water or broth as the soup may thicken when chilled.

If you’d like to store mulukhiya for a longer time, consider freezing it. You can also follow the same cooling and transferring steps mentioned earlier. Properly stored in the freezer, mulukhiya can last for up to 2–3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

Tip: If you know you’ll be freezing leftovers, consider not adding the lemon juice until you’re ready to serve. The acid can sometimes change the flavor and texture of the soup when frozen.

Tips to Make Mulukhiya

• Quality Ingredients: Always use the freshest molokhia leaves you can find. Fresh leaves will give the soup a vibrant green color and a fresher taste. Look for leaves that are crisp and free from dark spots.
• Chopping Technique: To chop the molokhia leaves, stack them and roll them up before slicing them into thin strips. This technique can make chopping easier and yields a neater presentation.
• Broth Choices: Consider using homemade broth for a deeper flavor. If using store-bought broth, look for low-sodium options to control the saltiness of your soup.
• Adjust Flavors: Feel free to adjust the seasoning according to your taste. Some people enjoy their mulukhiya spicier, so you could add a pinch of red pepper or some cayenne.
• Garnishes: A sprinkle of toasted nuts, like pine nuts or almonds, on top just before serving can add crunch and richness to the dish. Fresh herbs, like chopped coriander or parsley, can also give a fresh note to the soup.

Variation

While this recipe uses chicken or vegetable broth, there are other creative variations you can try.

• For a meatier version, consider adding shredded chicken or even beef chunks to the pot along with the onions and garlic. Just make sure the meat is cooked through before adding the molokhia leaves.
• Some people enjoy a bit of spice in their soups. You can add slices of fresh chili peppers when sautéing the onions and garlic to kick up the heat.
• For a vegetarian twist, you can replace the broth with a rich, homemade vegetable stock alongside some diced potatoes or chickpeas for extra heartiness.

FAQs

Can I use dried molokhia instead of fresh?

Yes, dried molokhia can be used, although it may not have the same flavor and texture as fresh. If you’re using dried molokhia, soak it in warm water for several hours or overnight to rehydrate it before cooking.

Is mulukhiya gluten-free?

Yes, mulukhiya itself is gluten-free as it is made from plants. However, if you are using commercial broth or any added flavors, it’s essential to check the ingredients to ensure they are also gluten-free.

Can I add other vegetables to this soup?

Absolutely! Various vegetables can complement the mulukhiya well. Carrots, zucchini, or even smaller cut cauliflower can be added to the pot when you add the broth for more color and nutrition. Just remember to cut them into small pieces so they cook at the same rate.

How spicy is mulukhiya?

The basic recipe is not inherently spicy unless you add additional ingredients like chili peppers. The soup is known for its herbal flavor profile, and you can choose the spice level that suits your palate.

Can I serve mulukhiya cold?

While mulukhiya is typically served hot, some people enjoy it at room temperature or even chilled, especially during warmer months. If you prefer it cold, just let it sit for a while after cooking or refrigerate it before serving.

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