Molokhia — country by country

The jute-leaf stew that divides the region: chopped or whole leaf, soup or stew?

Every country brings its own touch. Here's how they differ.

⚔️ Head to head

Pick two kitchens and see exactly where they part ways.

⏱ Total time: 60 min👥 Serves: 6

✨ Minced leaf, rabbit or chicken broth, and the famous crackling garlic “tasha” poured in at the end.

Only in Egypt

⏱ Total time: 90 min👥 Serves: 6

✨ Whole leaves, built as layers at the table: rice, bread, stew, then onion soaked in vinegar.

Only in Lebanon

⏱ 60 min

Egypt's molokhia is finely chopped into a green velvet soup, finished with a sizzling garlic-coriander tasha.

✨ What makes it special

Minced leaf, rabbit or chicken broth, and the famous crackling garlic “tasha” poured in at the end.

⏱ 90 min

Lebanese molokhia keeps the leaves whole, served over rice with shredded chicken, toasted bread, and an onion-vinegar relish.

✨ What makes it special

Whole leaves, built as layers at the table: rice, bread, stew, then onion soaked in vinegar.

⏱ 70 min

Palestinian and Jordanian kitchens often split the difference — roughly chopped leaves in a hearty chicken stew.

✨ What makes it special

Roughly chopped leaf, thicker than Egypt's, sharpened with plenty of lemon at the table.