Egyptian Spinach/Jute/Mohokia

Related to hibiscus. Fresh leaves can be eaten as salad or cooked greens, and dried leaves can be used to thicken soups or for tea.

100 grams of Molokhiya leaves contains:
Carotene – 10,000 µg
Calcium – 500 mg
Potassium – 650 mg
Iron – 3.8 mg
Vitamin B1 – 0.24 mg
Vitamin B2 – 0.76mg

Jute Mallow Leaves and Chicken Stew

Jute Mallow Leaves and Chicken Stew

Jute Mallow Leaves are also known as molokhia, bush okra, Egyptian spinach – is another abundant green that thrives in our climate. It’s a traditional vegetable in many parts of the world.

Also, you can take some short cuts with the chicken broth.


  • 300 oz jute mallow leaves
  • 1 cup cilantro, chopped (1 bunch)
  • ¼ cup onion, diced (half an onion)
  • 2 Tablespoons garlic, minced (7-10 cloves)
  • ¼ cup lemon juice
  • 3 Tablespoons olive oil
  • 1 jalapeno, diced
  • 6 cups chicken stock
  • 1 cup of pulled chicken or half a chicken (cooked)
  • 2 teaspoons sea salt (adjust to taste)
  • 1 teaspoon freshly ground pepper
  • Vinegar-marinated onions
  • 1 sweet onion, finely diced
  • 1 cup apple cider vinegar
  • Pinch of salt
  • Chicken stock
  • 1 half chicken (use a whole chicken if preferred)
  • 6 cups water
  • 2 bay leaves
  • 5 cardamom pods
  • Generous pinch of salt


  1. Jute leaves are sold in bunches, like parsley or mint. To prepare for this stew, pick the leaves off the stems and roughly chop them. If they're chopped finely, they will become stringy, so stay with the rough chop. You will need about four bunches to make enough to serve four. They wilt like spinach. Set aside the chopped leaves. Finely dice the onion, jalapeno and garlic and saute in the pot with the tablespoons of olive oil. Finely chop the cilantro and add to the pot. Once all wilted, add the chicken stock and start adding the mallow leaves a handful at a time, alternating with the lemon juice until all the leaves are in. Stir them in the stock to submerge them. Add salt and pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).
  2. For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer for 40 minutes. Turn off heat and let cool before working on the chicken.


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