Egyptian Mulukhiya (with Chicken and Jute)

Servings: 4-6
Active time: 2 hours
Total time: 2 hours

4 ½ pounds fresh mulukhiya, or 2 packets (1 lb each) frozen
1 onion, cut in half
1 bay leaf
4-5 cardamom seeds
2 chickens, 2 lbs each
15-20 garlic cloves, crushed
1 tbsp coriander powder
1 tbsp lemon juice (optional)
cooking oil


1. Boil water with onion, salt, bay leaf, and cardamom tied in muslin bag, then add chicken and cook until tender. Remove chicken, cut into neat joints, and fry.

2. Discard muslin bag and mash onion. Boil soup, add mulukhiya, adjust seasoning, and simmer for 3-5 minutes. Do not overcook, as mulukhiya has to be suspended; over-cooking the mulukhiya makes leaves fall to the bottom of the pot.

3. Mix crushed garlic with salt and coriander. Fry this mixture (know as ta’liya) until golden, then toss into the boiling mulukhiya. Simmer for 2 minutes.

4. Add lemon juice (optional).


If using frozen mulukhiya, slide the mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh.