In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant.

Add the chopped mulukhiyah leaves to the pot and stir well. Cook for a few minutes until the leaves wilt.

In a blender or food processor, blend the cooked mulukhiyah leaves with vegetable broth and water until you achieve a smooth consistency.

Pour the mulukhiyah mixture back into the pot. Add the ground cumin, ground coriander, ground turmeric, salt, and pepper. Stir well to combine.

Bring the mixture to a simmer over medium-low heat. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking.

Taste and adjust the seasoning if needed.

Serve the mulukhiyah hot over cooked rice or with Egyptian bread on the side.