Hearty Moulkhia Soup – Ready in 30 Minutes

Craving a steaming bowl of Egyptian Malhough with an extra kick? This hearty, spicy chicken and green malhough recipe brings bold flavors straight to your table—ready in under an hour and packed with vitamin‑rich greens and tender protein.

Ingredients

• 1 whole chicken (about 3 pounds)
• 600 g (≈2 lb) of chopped and frozen green malhough
• 1 peeled onion, finely diced
• 3 whole cardamom pods, crushed
• 1 ½ cups chicken broth (or water) plus extra for melting the malhough
• 1 cup shredded cooked rice (optional, for serving)
• For the slatter (tash):
  • 10 garlic cloves, crushed
  • 2 Tbsp finely chopped fresh coriander (cilantro)
  • ¼ tsp ground red chili powder
  • 2 Tbsp vegetable oil
  • Salt, to taste

Instructions

1. Clean the chicken, then season with your favorite spice blend and salt.
2. Place the chicken in a large pot, cover with the broth (or water) plus an extra cup, and bring it to a boil.
3. Reduce the heat, add the onion, cardamom, and a splash of salt, then let the mixture simmer, removing any foam that forms on the surface.
4. Cover the pot and continue cooking for about 1 hour, or until the chicken is fully tender.
5. Pull the chicken out, discard the onion, and chill the meat until it’s easy to shred.
6. Return the pot to a gentle simmer, add the green malhough, and cook for 10–12 minutes, stirring occasionally.
7. In a separate skillet, heat oil over medium heat. Add the crushed garlic, chopped coriander, and chili powder, stirring until the garlic turns golden.
8. Pour the slatter over the malhough, coarsely stir to combine, and cook for another 2–3 minutes.
9. Serve the dish hot, topped with shredded chicken, and accompanied by a side of rice.

Chef’s Tips

• Use a whole chicken to keep the broth flavorful; however, thighs or breasts work fine for a lighter meal.
• Smash the cardamom pods lightly before adding them, to release maximum aroma.
• Adjust the amount of chili powder to suit your heat preference.
• For a milder version, replace the chili powder with a pinch of paprika.
• If you’d like extra texture, finely mince one fresh garlic clove and fold it in with the slatter.

FAQ

• Can I use fresh malhough instead of frozen? Yes—just reduce the cooking time by a few minutes.
• What’s an alternative protein? Sausage, beef, or tofu all work well.
• How do I keep the greens from sliming? Use the slatter and simmer the mixture on low heat.
• What should I serve it with? Plain rice, couscous, or even a simple salad.