Much like molokhia's regional variations, chefs have their own riffs on the recipe. Mohammed Fatih, a chef at Aswan's Makka Restaurant (located on Abtal el Tahrir Street) revealed, "My secret is to cook a broth base made with bones from the inside of a cow's tail and simmer it for three hours." The freshly-minced molokhia is then slowly added to the broth. Meanwhile, Luxor-born head chef Hussein Mustafa (who works on Sanctuary Retreat's trio of luxury Nile river yachts) asserts the importance of provenance. "The best molokhia is grown amongst sugar cane fields. That's why molokhia is better in the south (of Egypt) than the north."

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