Mulukhiya Best Egyptian Soup Recipe

Rinse mulukhiyah leaves thoroughly and chop finely.

In a large pot, heat olive oil over medium heat and sauté chopped onion until translucent.

Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add chicken to the pot and brown on all sides for about 5-7 minutes.

Pour in vegetable broth and bring to a simmer.

Add bay leaves, cumin, cardamom, salt, and black pepper to the pot.

Cover and cook the chicken for about 25-30 minutes until fully cooked.

Remove the chicken and set aside to cool slightly, then shred the meat.

Add chopped mulukhiyah leaves to the pot and stir well.

Simmer for another 10-15 minutes until the leaves are tender.

Stir in lemon juice and adjust seasoning if necessary.

In a separate pot, cook rice according to package instructions.

Serve mulukhiyah over rice, garnished with shredded chicken and cilantro.

Optional: Add sliced chili pepper for extra heat.