Middle East Kitchen Find many Middle Eastern Recipes

Egyptian Molokhia with Prawns

Egyptian molokhia with prawns on rice

Egyptian Molokhia with Prawns

(Aslo spelt as Mulukhiyah, Mloukhiya, Molokhia, Molohiya, Mulukhiyya, Malukhiyah, or Moroheiya)


500g Prawns, peeled, cleaned
1 .5 Litres Fish, Chicken or Vegtable Stock (fresh or bouillon)
1 Large Onion, halved
2 Bay Leaves
Salt and Pepper to taste
750g Bag Frozen Molokhia or Fresh Molokhia Leaves, finely chopped
3 Tbsp Butter
6 Garlic Cloves, crushed
1 Tsp Ground Coriander (optional)
2 Cups of Cooked Rice, boiled, drained well

Dressing: (Optional)
1/2 Small Onion, finely chopped
1/2 Cup White Vinegar


  1. In a large saucepan add the stock, onion, bay leaves, salt and pepper to taste, bring to a boil.
  2. Reduce heat and simmer covered for 10 minutes then discard onion halves.
  3. Add the molokhia, prawns and ground coriander then let simmer on a low heat uncovered for 2 minutes.
  4. While the molokhia is simmering, in a frying pan melt the butter then add the garlic stirring until the garlic is golden then pour into the molokhia saucepan, stir and simmer for 1 more minute then turn heat off.
  5. Serve the molokhia with prawns over rice and add the vinegar dressing as desired.

| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2018 MiddleEastKitchen.com. All rights reserved.