In Egyptian cuisine, the green, garlicky soup made primarily from jute leaves is called molokhia.
Molokhia is prepared from the leaves of Corchorus plants, especially Corchorus olitorius, a leafy plant also known as jute. The leaves are finely chopped or blended and cooked into a viscous soup, then seasoned with garlic and coriander fried in butter, oil, or ghee. Chicken, rabbit, or other meat stock is commonly used in Egyptian versions.
The dish has deep historical associations with Egypt and is eaten across the country, with regional and family variations in thickness and seasoning. It is often served with rice or bread, and some diners add vinegar or chili.
Molokhia is not the same as okra stew, although both can have a notably thick texture. The name may be spelled molokhiya, mulukhiyah, or molokhia in English, reflecting differences in transliteration across Arabic-speaking countries.