Shorbet Molokhieh — Jute Mallow Leaf Soup
Dried molokhieh leaves simmered in a deeply savory chicken broth with a sizzling garlic-coriander tarka poured over at the last moment — the soul-warming soup of northern Syria with its distinctive silk-and-slick texture.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 80 g dried molokhieh leaves, crumbled fine
- 4 pieces chicken thighs, bone-in skin-on
- 1.5 liters water or chicken stock
- 1 whole yellow onion
- 1 small cinnamon stick
- 3 bruised cardamom pods
- 5 cloves, minced garlic cloves for tarka
- 1 large bunch, finely chopped fresh cilantro
- 1 tsp ground coriander
- 30 g ghee or butter
- 2 tbsp lemon juice
- 1.5 tsp salt
Instructions
- Simmer chicken with onion, cinnamon, cardamom, and salt in 1.5 liters water for 35 minutes. Remove chicken and strain broth.
- Return broth to pot. When simmering, add crumbled dried molokhieh while stirring constantly. The broth will immediately begin to thicken and become silky.
- Simmer 10 minutes, stirring occasionally.
- Prepare the tarka: heat ghee in a small pan over medium-high heat. Add garlic and cook 1 minute until fragrant. Add fresh cilantro and ground coriander — it will sizzle loudly.
- Pour the tarka directly into the molokhieh soup immediately. Stir in lemon juice. Taste and adjust salt.
- Shred the reserved chicken and return to the soup, or serve it alongside.
- Serve with lemon wedges and pita bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Shorbet Molokhieh — Jute Mallow Leaf Soup?
Dried molokhieh leaves simmered in a deeply savory chicken broth with a sizzling garlic-coriander tarka poured over at the last moment — the soul-warming soup of northern Syria with its distinctive silk-and-slick texture.
Where is Shorbet Molokhieh — Jute Mallow Leaf Soup from?
Shorbet Molokhieh — Jute Mallow Leaf Soup comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Shorbet Molokhieh — Jute Mallow Leaf Soup vegetarian?
No — as written, Shorbet Molokhieh — Jute Mallow Leaf Soup includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Shorbet Molokhieh — Jute Mallow Leaf Soup?
The cinnamon stick called for here is part of the traditional recipe and gives Shorbet Molokhieh — Jute Mallow Leaf Soup its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Shorbet Molokhieh — Jute Mallow Leaf Soup?
In a Syrian soups spread, Shorbet Molokhieh — Jute Mallow Leaf Soup is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Shorbet Molokhieh — Jute Mallow Leaf Soup ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.