Egyptian green soup

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

The essential ingredient for this refreshing soup is a large quantity of finely chopped molokhia leaves. These are, of course, easily available in Egypt but you will probably have to make do with dried ones from a Middle Eastern food shop. The leaves have glutinous properties (so you could use finely chopped okra as an alternative), giving the soup a pleasing texture that is not dissimilar to Chinese shark’s fin soup.


  • 4 cloves of garlic, finely chopped
  • 4 red chillies, deseeded and finely chopped
  • butter
  • 1 tsp cayenne pepper
  • 1 tbsp ground coriander
  • at least 450 g/1 lb fresh molokhia leaves, finely chopped
  • 1 cup finely chopped fresh parsley
  • 1 cup finely chopped fresh coriander
  • 1 litre/ pints chicken stock or water
  • sea salt and black pepper


In a large saucepan, fry the garlic and chillies in butter and then stir in the cayenne pepper and ground coriander. Next add the molokhia leaves, parsley and fresh coriander. Stir in the stock or water, bring to the boil and simmer for about 15 minutes. Season to taste with salt and pepper, then serve.