Molokian Soup, also known as Mourokiye or Molokya, is a hearty Egyptian soup cooked in chicken broth and flavored with fragrant spices. It’s low calorie, keto friendly and gluten free.
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❤️ WHY YOU’LL LOVE IT
Mourqieh is a leafy, nutritious soup commonly eaten in Egypt and other Middle Eastern countries. Egyptian Molokya has been eaten since the days of the ancient Egyptian pharaohs and has been enjoyed around the world for centuries.
What is Molokia?
This soup is made with jute leaves, also known as Egyptian spinach, Jewish mallow, etc. Jute mallow leaves are native to Africa, parts of Asia, the Middle East, and the Caribbean.
This green leafy vegetable has many health benefits, including improving gut health and reducing inflammation. Known for its anti-aging benefits, it is rich in nutrients such as beta-carotene, B vitamins, and calcium. There’s a reason this plant is called the “King of Vegetables”!
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Jute leaves are an acquired taste. Fresh moroquia leaves have a slightly bitter taste. When cooked in this broth, the leafy greens absorb the spice flavors and become slimy (slimy) in the same way that okra thickens gumbo.
🥘 Gear used
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To make this Molokian vegetable soup, use a strainer, blender again food processor, cutting boarda sharp knife, a large pot, or dutch ovenand a stirring spoon.
🧾Ingredients used
- jute leaves: Jute leaves are the star of this dish. In the United States, packages of frozen moroquias are available from markets in Africa, Asia, and the Middle East. Using frozen moroquia leaves is just as delicious as the fresh leaves.
- onions and garlic. Do not omit these aromatic substances, as they make the flavor even more intense.
- Olive oil: I use it to fry onions and garlic.
- chicken soup: We use chicken stock as a liquid base, but you can add boiling water or vegetable stock if you don’t have it. You can make homemade chicken broth by boiling chicken on the bone in salted water for several hours.
- spices: cayenne pepper, black pepper, bouillon powder,salt.
🔪 How to make Molokia
- If using fresh hemp leaves, wash them and drain them in a colander. Place the leaves in a blender and add about 1 cup of water.
- Blend until pureed and pour into a large bowl.
- Chop the onion and garlic and sauté in olive oil until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add hemp leaves and simmer for 5 minutes. If using frozen, thaw and simmer for 5 minutes.
- Add broth, cayenne pepper, black pepper and salt and bring to a boil. Boil for another 5 minutes and serve.
🥫 Storing and Reheating
Save leftover Molokia. airtight container 3 to 5 days in the refrigerator. To reheat, place in a small saucepan or microwave for 3-4 minutes. If you want to freeze the recipe for later use, store it in a freezer-safe container.
Cool completely in the refrigerator before transferring to the freezer. Thaw overnight in the refrigerator before reheating.
💭 Tips and variations
- You really don’t need a lot of spices when making this dish. Less is better.
- Enjoy this dish without protein as a vegan option. Or, if you prefer, serve with chicken breast.
- Moloquia is delicious when eaten with lemon.
🍽️ What can I eat this recipe with?
Mourukier is usually served with rice or pita bread. For a low-carb version, serve with cauliflower rice.
👩🍳 FAQ
The scientific name for Molokia is Corchorus orytriusbut its common names include jute, jewish mallow, or nalta jute.
Molochia, also known as Egyptian spinach, is not strictly a type of spinach. Instead, the Molokian plant is a mallow plant similar to okra and hibiscus. However, it can be boiled down just like spinach, which makes spinach a great substitute if you can’t find molokya in your area.
Some of the main differences between molokya and spinach are that molokya is slimy, so whatever you put in it will naturally thicken, similar to okra. In addition, Molokia is a rich source of nutrition. It contains about five times as much beta-carotene as spinach, and is also rich in calcium and B vitamins.
📖 recipes
Molokian Soup – Egyptian Molokheiya Recipe
Molokian Soup, also known as Mourokiye or Molokya, is a hearty Egyptian soup cooked in chicken broth and flavored with fragrant spices. It’s low calorie, keto friendly and gluten free.
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Portion: Four
calorie: 110kcal
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procedure
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If using fresh jute leaves, wash and drain in a colander.
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Place the leaves in a blender and add about 1 cup of water. Mix until pureed and pour into a bowl.
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Chop the onion and garlic and sauté in olive oil until fragrant.
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Pour in the chicken broth and bring to a boil.
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Add hemp leaves and simmer for 5 minutes. If using frozen, thaw and simmer for 5 minutes.
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Add broth, cayenne pepper, black pepper and salt and bring to a boil.
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Boil for another 5 minutes and serve.
Note
- This Egyptian soup will keep for 3-5 days in the refrigerator, and can be frozen even longer.
- You really don’t need a lot of spices when making this dish. Less is better.
- You can eat this without protein for a vegan option, or with chicken if desired.
nutrition
calorie: 110kcal | carbohydrates: 9g | protein: Fourg | obesity: 7g | saturated fat: 1g | sodium: 12mg | potassium: 9mg | fiber: 2g | sugar: 1g | Vitamin C: 1mg | calcium: Fourmg | iron: 1mg
