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Northern Cyprus · Main dish
Turkish Cypriot Molehiya
Local name: Molehiya
A thick, deeply green Cypriot stew of jute mallow leaves cooked with chicken, onion and tomato.
- Servings4
- Prep20 min
- Cooking1 h 10 min
- Total time1 h 30 min
- DifficultyEasy
About this dish
Molehiya is a thick, silky stew made from the leaves of Corchorus olitorius, known as jute mallow or Jew's mallow. It spread from Egypt across the Middle East, and Cyprus is among the places where it is cooked. In Northern Cyprus it is made with fresh leaves in summer and with frozen or dried leaves the rest of the year.
The Cypriot style is usually simmered with chicken or lamb, onion, garlic and tomato, with lemon added at the end, and it is mostly served with rice. The stew is typically thicker and more like a casserole than the thinner, soupier Egyptian version.
Ingredients
Tick the ingredients off like a shopping list.
Stew
Rice
Method
Strip the molehiya leaves from the stems, wash, drain and chop finely. If using frozen leaves, thaw them and squeeze out a little of the water.
Chop the onions, crush the garlic and grate the tomatoes.
Season the chicken with salt and black pepper. Heat the olive oil in a wide pot and brown the chicken on all sides for about 8 minutes.
Add the onions and cook until soft, about 6 minutes.
Stir in the garlic and tomato paste for 1 minute, then add the grated tomatoes and cook for about 5 minutes until the liquid reduces and the oil separates.
Pour in the hot water, bring to a boil, then cover and simmer gently for about 25 minutes until the chicken is tender.
Add the chopped molehiya and stir. Simmer with the lid slightly ajar over low heat for about 20 minutes, stirring now and then.
Add the lemon juice, taste for salt and cook for 5 more minutes. Then take the pot off the heat and let it rest briefly.
Meanwhile, rinse the rice. Boil it with the olive oil, water and salt, then cover and cook on low heat for about 15 minutes and let it steam.
Spoon the rice onto plates and serve the molehiya with the chicken on top, with extra lemon wedges if you like.
💡 Tips
- Chop the leaves finely without crushing them too much for a smoother consistency.
- If using frozen leaves, don't squeeze them completely dry, since the liquid helps the stew thicken.
- Add the lemon at the end; if cooked too long it can make the stew taste sharp.
- The stew tastes even better the next day; add a little water when reheating if needed.
🛒 Can't find it abroad?
- Fresh molehiya leaves — Use dried molehiya: soak about 100 g dried leaves in warm water for 20 minutes, drain and cook the same way.
- Chicken — Use bone-in lamb and extend the simmering time by roughly 30-40 minutes.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
