Tunisian mloukhiya is a deeply savory stew made from dried molokhia leaves and beef. Its dark green sauce is scented with garlic, coriander, and bay leaf and is traditionally spooned over bread or rice.
Brown the beef, whisk the dried molokhia into a smooth broth, and let the stew cook slowly until the sauce is glossy and the meat is tender.
Keep the heat low and stir regularly at the beginning so the molokhia dissolves without clumping or sticking.
Serving Suggestions
Serve hot with crusty bread, couscous, or plain rice and lemon wedges.
Recipe Notes
The stew keeps refrigerated for up to four days and reheats well over low heat with a splash of water.
Tunisian Mloukhiya
A slow-cooked Tunisian beef stew made with dried molokhia, garlic, coriander, and bay leaves.
Ingredients
Equipment
Method
Brown the Beef:
- Heat half of the olive oil in a large heavy pot. Brown the beef in batches, then transfer it to a plate.
Whisk the Mloukhiya:
- Whisk the ground molokhia into the remaining oil over low heat for 2 minutes, keeping it smooth and loose.
- Gradually whisk in the water or stock. Add the bay leaves, cinnamon, and salt.
Slow-Cook the Stew:
- Return the beef to the pot. Bring just to a simmer, then cover partially and cook over very low heat for 2 hours and 30 minutes, stirring occasionally.
Season and Serve:
- Stir in the garlic, coriander, caraway, and black pepper. Cook for 15 minutes more, until fragrant and glossy.
- Remove the bay leaves and cinnamon. Taste for salt and finish with lemon juice at the table.
Nutrition
Notes
- Use very low heat after adding the molokhia so the sauce stays smooth and does not scorch.
- The sauce should be loose enough to spoon over bread or rice but thick enough to cling lightly to the beef.
