Traditional Palestinian Molokhia (Jute Mallow) Recipe: A Taste of Heritage
Molokhia, also known as jute mallow or mloukhiya, is a beloved summer staple across Occupied Palestine. As temperatures rise, markets fill with bundles of these nutritious leafy greens. Whether fresh or frozen, molokhia is a comforting, flavor-packed dish that brings the taste of Palestine to kitchens around the world.
Today, we’re sharing a traditional molokhia recipe — with a twist — courtesy of our friends at Fufu’s Kitchen.
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What Is Molokhia?
Molokhia is a leafy green vegetable simmered with garlic, olive oil, lemon juice, and spices. In Palestinian cuisine, it’s often served over rice and accompanied by tender chicken or lamb. The texture is silky, and the flavor is rich, garlicky, and deeply comforting.
This dish isn’t just delicious — it holds cultural and emotional significance for many Palestinian families. It’s a meal often served at gatherings, connecting generations through tradition and taste.
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Why Molokhia Matters to Us
At Handmade Palestine, we celebrate Palestinian culture through artisan crafts and traditional foods. In the face of ongoing occupation and restrictions in Palestine, dishes like molokhia become powerful symbols of resilience, community, and memory.
Cooking molokhia — wherever you are in the world — is an act of cultural preservation and connection.
Photo from Fufu's Kitchen
Molokhia Ingredients & Recipe (Palestinian Style)
For the Chicken:
• 2 large chicken breasts (or use bone-in/dark meat for extra flavor)
• Salt, black pepper, garlic powder, paprika, ground coriander
• 1 small onion (quartered)
• 2 bay leaves
• 4 garlic cloves
For the Molokhia:
• 2 frozen molokhia bags (14 oz each)
Note: Fresh molokhia can be used when in season
• 1.5 cups chicken broth (more as needed)
• Salt, olive oil
• 4 garlic cloves, minced
For the Lemon-Garlic Topping (Salsa):
• ½ jalapeño
• Juice of 1 small lemon
• 2 garlic cloves
• 2 tbsp olive oil
• Pinch of salt
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How to Make Molokhia (Step-by-Step)
1. Cook the Chicken
• Season chicken with salt, pepper, paprika, garlic powder, and coriander.
• Place in a pot, cover with water, and add onion, garlic, and bay leaves.
• Bring to a boil, then simmer for 25 minutes or until cooked through.
• Remove chicken, shred it, and set aside. Strain and reserve the broth.
2. Prepare the Molokhia
• In a separate pot, combine frozen molokhia with 1.5 cups of the reserved broth.
• Add a pinch of salt and simmer gently for about 10 minutes until well blended.
3. Make the Spicy Salsa
• In a blender or food processor, combine jalapeño, lemon juice, garlic, olive oil, and salt.
• Blend until smooth.
4. Add the Final Touch
• In a pan, sauté minced garlic in olive oil until golden.
• Stir the garlic into the molokhia along with the shredded chicken.
5. Serve
• Spoon the molokhia over a bed of white rice.
• Top with the spicy lemon-garlic salsa.
• Serve with lemon wedges on the side for extra brightness.
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Bringing Palestine to Your Table
This dish is more than just a meal — it’s a bridge to Palestinian history, land, and love. Preparing molokhia in your own kitchen is a way to stand in solidarity with Palestinian culture and support ethical, traditional practices.
For the original recipe and more Palestinian dishes, visit Fufu’s Kitchen’s Molokhia Recipe.
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