Wasfetna

Molokhia

Molokhia with tender lamb and its broth, finished with garlic and coriander.

Molokhia — Lamb
Cooking time
1 hr 56 min
Hands-on time
26 min
Free time
1 hr 30 min
Difficulty
Easy
Cuisine
Levantine
Contains
Dairy

Ingredients

5people

Amounts follow the number of people

For the lamb and broth

For the molokhia

For eight servings, increase the lamb, molokhia and broth by half, keeping the same texture.

Shopping list

Equipment

  • Deep soup pot — Big enough for the lamb and stock, and stops the molokhia boiling over.
  • Strainer — For a clear stock before the molokhia goes in.
  • Small pan — For the tempering: garlic and coriander in ghee.
  • Food thermometer

Method

  1. Cover the lamb with water, onion, cardamom, bay and salt. Bring to a boil, skim, then cover and simmer for 75–90 minutes, or longer until tender.

    1 hr 30 minYou can walk away
    You’ll know it’s ready when

    A fork enters easily and the fibers separate; color alone is not enough.

  2. Remove the lamb, strain the broth, then return about 4 cups of it to the pot over the heat.

    5 min
    You’ll know it’s ready when

    The broth is clear and simmering gently.

    Tip: Keep extra hot broth to adjust the consistency if needed.

  3. Add the molokhia to the boiling broth and stir until it dissolves and blends.

    8 min
    You’ll know it’s ready when

    Its consistency is like a thick, smooth soup.

    Tip: Keep it at a gentle simmer — a long, hard boil makes it sink and separate from its liquid.

  4. Fry the garlic and coriander in ghee until fragrant, then pour the tempering over the molokhia and stir.

    3 min
    You’ll know it’s ready when

    The garlic is golden and the aroma fills the kitchen.

    Tip: Pour in the tempering while it is hot, then cover the pot for one minute to trap the aroma.

  5. Return the cooked lamb to the molokhia and heat gently with the garlic-coriander finish. Serve with lemon.

    10 min
    You’ll know it’s ready when

    The lamb is hot and the molokhia is combined without a vigorous boil.

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