Mulukhiya
Jute Leaf Soup
Mulukhiya is a deeply savory soup made from the leaves of the jute plant, a relative of okra that gives the dish its signature silky body. It is fragrant with fresh cilantro, garlic, and coriander, and it counts as comfort food throughout Palestine and the wider Levant. This vegetarian version is spooned over yellow rice or scooped up with pita, and a squeeze of lemon at the table cuts through the richness.
Method
Dice the onion. Heat the olive oil in a pot over medium heat and sauté the onion until translucent.
Meanwhile, grind the coriander seed and garlic together into a paste with a mortar and pestle.
Add the garlic-coriander paste to the pot and fry briefly until fragrant and golden. Watch closely, as burnt garlic turns bitter.
Add the cilantro and minced mulukhiya, then pour in the water or broth.
Season with salt, pepper, and cardamom.
Bring to a boil uncovered, then reduce the heat and simmer gently 15 to 20 minutes.
Ladle over yellow rice (see the Ruz recipe) or crumbled pita. Finish each bowl with a squeeze of lemon and as much finely diced green chili as you like.
Cook’s notes
- Use water in place of chicken broth to keep the soup fully vegan.
- The soup has a naturally silky, mucilaginous texture like okra, which devotees come to love.
- Look for frozen minced leaves labeled Mulukhiya, Jute Leaves, or Jew's Mallow at Middle Eastern markets.
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