Moloukhia is wonderfully convenient in dried form, allowing you to enjoy its unique taste at any time of the year. Simply rehydrate and simmer to create the much-loved traditional stew often served with rice, chicken, or lamb. Its velvety texture and deep flavour make it both homely and elegant, depending on how you prepare it. Beyond tradition, moloukhia adapts beautifully to modern dishes – think of it as a superfood green that can be woven into global cuisine with flair.

Here are 10 authentic and modern ways to enjoy dried moloukhia:

1. Classic Egyptian moloukhia soup served with rice and roasted chicken.

2. Palestinian moloukhia stew paired with lemon and slow-cooked lamb.

3. Lebanese-style moloukhia with chickpeas and caramelised onions.

4. As a nutrient-packed green addition to lentil soup.

5. Stirred through risotto for a Middle Eastern twist.

6. Blended into smoothies for a superfood boost.

7. Mixed with garlic and coriander as a base for a hearty sauce.

8. Folded into flatbread dough for a savoury herbal bread.

9. Added to a chickpea and tomato stew for extra body.

10. Served as a topping over grilled aubergine or courgettes with yoghurt.

Extra tip: Always cook dried moloukhia gently on a low simmer to retain its flavour and silk-like consistency. A squeeze of lemon juice just before serving lifts the dish beautifully.

  Molokhia Soup: Ingredients: • 1 cup dried molokhia leaves • 4 cups chicken or vegetable broth • 1 onion, finely chopped • 2 cloves of garlic, minced • 2 tablespoons olive oil • Salt and pepper to taste Instructions: a. Rinse the dried molokhia leaves under cold water to remove any dirt or debris. b. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent. c. Add the dried molokhia leaves and sauté for a few minutes until they wilt. d. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 20-30 minutes. e. Season with salt and pepper to taste. Serve hot with bread or rice. Molokhia with Chicken: Ingredients: • 1 cup dried molokhia leaves • 1 lb chicken, cut into pieces • 1 onion, finely chopped • 3 cloves of garlic, minced • 2 tablespoons olive oil • 1 teaspoon ground coriander • 1 teaspoon ground cumin • Salt and pepper to taste Instructions: a. Rinse the dried molokhia leaves under cold water to remove any dirt or debris. b. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent. c. Add the chicken pieces and cook until browned on all sides. d. Add the dried molokhia leaves, ground coriander, and ground cumin. Stir well to combine. e. Pour in enough water to cover the ingredients and bring to a boil. Reduce the heat and simmer for about 40-50 minutes until the chicken is tender and cooked through. f. Season with salt and pepper to taste. Serve hot with rice or bread.   • Molokhia Sauce: Ingredients: • 1 cup dried molokhia leaves • 2 cups chicken or vegetable broth • 2 cloves of garlic, minced • 2 tablespoons olive oil • Juice of 1 lemon • Salt and pepper to taste Instructions: a. Rinse the dried molokhia leaves under cold water to remove any dirt or debris. b. In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. c. Add the dried molokhia leaves and sauté for a few minutes until they wilt. d. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes. e. Transfer the mixture to a blender or food processor and blend until smooth. f. Return the sauce to the saucepan, add the lemon juice, and season with salt and pepper to taste. Heat over low heat for a few more minutes. g. Serve the molokhia sauce over rice or as a dip with bread. These are just a few examples of how dried molokhia can be used in cooking. Feel free to experiment with different spices and ingredients to customize the recipes according to your taste preferences. Enjoy!