Mulukhiyah soup – Egyptian Spinach Soup

Mulukhiyah Soup is a quintessential part of Egyptian cuisine.

Mulukhiyah soup – the soup eaten by Royalty

It has been eaten in Egypt since the time of the Pharoahs. Originally only Royalty were allowed to eat it, it was considered so special. The name Mulukhiyah actually means “Vegetable for Kings”.

A real comfort food

It’s a rich and garlicky, and an absolute favourite. It’s quite unlike any other soup I’ve ever had. Always bringing feelings of well-being and happiness, Mulukhiyah soup is a real comfort food.

It’s a favourite with two of my daughters. Ever since they were very young children my kids have always affectionately referred to it as ‘slimy soup’ and they love it.

Mulukhiyah soup; an aphodisiac ?

In the 7th century Mulukhiyah Soup was outlawed because of the alleged aphrodisiac effect it had on women. Nowadays it’s considered more as an elixir; a real treat that brings real health benefits.

It’s been identified as a ‘Superfood’

Mulukhiyah itself is regarded as a ‘superfood’ because it’s so high in vitamins C & E, plus Potassium, Iron Calcium, and anti-oxidants. The Journal of Ethnopharmacology even stated that the leaves can prevent gut inflammation and obesity.

Preparing the mulukhiyah the traditional way

In Egypt, you buy mulukhiyah fresh from the market, like an enormous bouquet of …leaves.  Once you get it home the ritual begins. The ladies sit on the floor in the sitting room and taking the mountain of greenery, they begin plucking the fresh green leaves from their stalks. 

Once this task is completed the leaves are thoroughly washed and then the chopping begins.  Taking a handful of the damp leaves and placing them into the centre of a large tray a double handed cutting blade, called a makhrata, is briskly rocked backwards and forwards tirelessly until the leaves are pulverized to no more than a smooth pulp.  This process is repeated diligently until all the leaves are processed.  My husband tells me that as children he and his brothers and sisters used to get this job and get the incentive of a few pennies at the end of it. 

There is another way!

Chopping fresh Mulukhiyah by hand is an age old practice and although it is quaint to watch, when I’m in a hurry I find the blender does exactly the same job with much less time and effort. 

Does this make me an anti-Luddite?

Mulukhiyah soup the easiest way

Outside of Egypt it’s much more common to buy mulukhiyah in its frozen form, which is already chopped so it’s much more convenient for you.

This recipe is for plain mulukhiyah but you can serve it with pieces of meat or chicken in it and have it more as a stew, which is also very good.

You can make this using just one pan by frying off the onions adding the garlic, then the stock and finally adding the mulukhiyah but I’ve been told that this is wrong (even though you end up with exactly the same result) because this isn’t the Egyptian way and doesn’t have the element of drama.  So here is the way I’ve been told it must be done.

But first a word of advice

I must first say that, as with all soups, the quality of the stock you use makes all the difference to the end result. So, if you can use the stock from a good stew or the stock from a boiled chicken so much the better.  If you have to resort to using stock cubes then please use good quality stock cubes. And I would suggest that you add a tablespoon of ghee or butter to make the stock a little richer.

Serves 4  (this is served in small bowls)

Ingredients

• 1 onion – very finely chopped
• 6 garlic cloves -finely chopped
• 1 tbsp oil
• ¾ pint stock
• ½ pint frozen mulukhiyah leaves (ready chopped) – defrosted

Method

OK, let’s cook the onions

• Heat a frying pan over a medium flame and add the oil. 
• Add the chopped onions and fry, stirring continuously until they just begin to take on a golden colour. 
• Add the garlic and reduce the heat.
• Continue cooking for a further 2 minutes until the garlic begins to release its oils and gives off its wonderful aroma.

Now let’s bring your mulukhiyah soup together

Take a ladleful of the Mulukhiyah and stock mix, and carefully pour it into the hot onions and garlic. As the moisture hits the hot oil, a volcano of hot steam pours into the air. This is accompanied by a loud sizzling crescendo. This is the drama I was talking about. It also has the advantage of de-glazing the pan. This gathers all the wonderful flavours which have formed on the sides of the pan in the cooking process.

Now pour the onions and garlic (and of course the stock, you have just introduced), back into the pan of mulukhiyah. 

Mix well and check for seasoning before serving in small bowls.

How to serve your mulukhiyah soup

In Egypt, soup is served almost as a side dish. It isn’t served as a starter or as a separate course to a meal. So, small bowls will be laid out along side all the other meat, rice and vegetables.

Mulukhiyah soup is traditionally scooped up with bread

This is traditionally eaten with bread which you shape into a scoop and use as a spoon. This is a skill all of its own!

So, where do you buy the ingredients for Mulukhiyah Soup?

This is the quintessential soup of Egypt. Frozen Mulukhiyah can be bought in most shops that sell Arabic provisions. It may be a little harder to find if you live out in the sticks. It is possible to buy dried mulukhiya online, but I believe the frozen option to be much better if you can get it.

I do hope you try it. Let me know what you think of it.