Name: Shalawlaw (Egyptian Vegan Molokhia Soup – No-Cook & Chilled): شوربة الشلولو المصرية
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup dry molokhia leaves; 2-3 whole garlic cloves; 1 whole green chili pepper (finely chopped ); 1/2 teaspoon cumin; 1/2 teaspoon coriander; ¼ cup lime juice; Salt and pepper (to taste ); 2 cups cold water; Crusty bread or pita bread; Lime wedges; Salata Baladi (Egyptian green salad)

Estimated reading time: 7 minutes

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Home » Egyptian Recipes » Shalawlaw (Egyptian Vegan Molokhia Soup – No-Cook & Chilled): شوربة الشلولو المصرية

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Shalawlaw is a chilled Egyptian soup made with dried molokhia, garlic, and lime. Bold, garlicky, and refreshing, it’s a rustic, no-cook vegan dish perfect for hot days or fasting seasons.

Shalawlaw (Egyptian Cold No-Cook Molokhia Soup)

Table of Contents

What is Shalawlaw

Shalawlaw is a heritage Egyptian cold soup made from dried molokhia (jute mallow) leaves, garlic, lemon, green chili, cumin, and coriander—brought to life without a stove. The dehydrated leaves are rubbed with a bold paste of garlic and spices, then diluted with cold water to reach the desired consistency. Depending on preference, it can be served thick like a dip alongside Aish Shamsi (ancient sour dough bread), or thinned into a chilled, drinkable broth. Rustic, vibrant, and entirely plant-based, Shalawlaw offers earthy refreshment on scorching August days.

This humble dish that hails from upper Egypt and is rooted in Egypt’s Coptic tradition, holds a special meaning during the Coptic Fast of the Virgin Mary (August 7–22), a sacred period of vegan-pescatarian meals. According to legend, when the Holy Family fled to Egypt, they found refuge in Upper Egypt, where locals offered simple, sustaining foods—among them, Shalawlaw.

Reviving this ancient soup today is more than a nod to religious tradition; it’s a tribute to Egypt’s enduring legacy as a land of refuge, open-hearted to strangers of all faith, and race backgrounds.

Shalawlaw at a Glance

Cuisine: Egyptian Cuisine
Primary Cooking Method: none
Dietary Info: Vegan
Key Flavor: Spicy- Garlicky-Tangy- Warm Notes of Cumin and Coriander
Skill Level: Beginner

Ingredients for Shalawlaw

Dry Molokia: Dehydrated is available online or in Middle Eastern markets.
Lime Juice: Juice a 1/4 cup of lime juice and keep it chilled.
Garlic: Crush the garlic in a mortar or maximum results.
Green Chili pepper: Egyptian green pepper is usually thin and short, yet replace it with any available type.
Spices: Cumin, coriander, salt and pepper
Cold water: Plain cold water is the only liquid you need to make this chilled soup.

Why You Will Love Shalawlaw

No-cook, no-fuss: Made entirely off the stove, Shalawlaw comes together with just a bowl and a spoon—perfect for busy days or heatwave cooking.
Quick and easy: With minimal prep and ingredients, this heritage soup is ready in under 15 minutes.
Cool and refreshing: Served chilled, it’s a hydrating, tangy antidote to sweltering summer days.
Nutrient-packed: Dried molokhia, garlic, and lemon deliver a powerful dose of antioxidants, vitamin C, and immunity-boosting benefits.

How to Make Shalawlaw (Step-By-Step Guide)

Make sure to grab the Shalawlaw recipe card at the end of this blog post. It takes no longer than 15 minutes start to table.

Step 1: Sift the dry molokhia, using a sifter.

2- In a mortar and pestle, pound together garlic, spices, green chili to a smooth paste.

Step 3: Add lime juice to the dry molokhia.

Step 4: Gradually add cold water until you reach the consistency you want.

Step 5: Whisk well until a cold soup forms.

Step 6: Serve with bread and extra lime juice and chlii pepper slices.

What to Serve With Shalawlaw

Frequently Asked Questions about Shalawlaw

1. What is Shalawlaw?
Shalawlaw is a traditional Egyptian cold soup made from dried molokhia leaves, garlic, chili, lemon, and cold water. It’s a no-cook, plant-based dish often eaten during fasting seasons in Coptic Christian tradition.

2. How is it different from hot molokhia stew?
Unlike the classic hot molokhia stew made with fresh or frozen leaves and often cooked with meat or broth, Shalawlaw uses dried leaves and is never heated. Its texture is looser or dip-like, and it’s served cold.

3. When is Shalawlaw typically eaten?
It is especially popular during the Fast of the Virgin Mary (August 7–22), a time when many Copts abstain from animal products. Because it’s vegan and refreshing, it’s ideal for hot summer fasting days.

4. Where can I find dried molokhia leaves?
Dried molokhia can be found at Middle Eastern, Egyptian, or African grocery stores, or online. Look for leaves that are dark green and crumbled, without stems or hay.

5. Can I adjust the texture or spiciness?
Yes! Add more water to make it thinner, or use less for a thicker dip-like consistency. Adjust garlic and chili to taste—Shalawlaw is traditionally bold, but fully customizable.

6. Can I make Shalawlaw ahead of time?
Yes, make Shalawlaw ahead and refrigerated for up to 3 day. The multiple flavors will eventually get stronger. Stir well before serving, as it may separate slightly.

7. Is Shalawlaw served with anything?
It’s often enjoyed with Aish Shamsi (sun bread) or baladi bread. You can also serve it as part of a mezze-style spread with pickles, olives, and other cold dishes.

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Shalawlaw (Egyptian Vegan Molokhia Soup – No-Cook & Chilled): شوربة الشلولو المصرية