Posted July 23, 2020
Serves: 10
Time: 60 mins

The famous Molokhia has no alternative in our Arab kitchens, but its methods of preparation vary somehow between the Egyptian and the Lebanese. Sousou offers you an easy way to cook an amazing Molokhia with vinegar and onions! Do not miss it.



1 whole chicken

2 big onions only peeled

6 cloves garlic smashed

1 bunch coriander sliced

3 frozen packets of molokhia

2 squeezed lemons

1 cinnamon stick

12 cups chicken stock /water



3 cups rice uncle bens

3 ¾ chicken stock & water

3 tablespoons corn oil

How to Cook:

On the stove, Put the chicken in one pot; cover with water when it starts boiling, take off the scum; add the onions, cinnamon stick, salt and boil it until the chicken is cooked.

Take out the chicken and leave the chicken stock aside

Fry the garlic and coriander in a separate pan.

Divide the chicken stock: some for the rice and some for the molokhia

On the stove, in a big pot, put the water and chicken stock and let it boil. Add molokhia, garlic & coriander. Then, add the lemon juice. Boil for 30 minutes. Lastly add the salt


Soak the rice in water for half an hour before cooking.

Fry the rice with oil, then add the chicken stock & water

Once it starts boiling, reduce the heat & cook the rice until all the water evaporates.

This dish is served with:

Chop 2 big onions in small cubes and place them in a bowl covered with grape vinegar.

Grill four sides of Arabic bread; break them in small squares and place them in a bowl

Remove the bones from the whole chicken then slice it in small pieces and place them in a bowl.


Place first the rice; add several pieces of chicken, Then, add the molokhia & add some of the grilled pieces of bread on top and finally add 2 tablespoons of the chopped onions with vinegar.

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