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Tunisian mloukhiya, a dark green beef stew with garlic and coriander served in a rustic bowl.

Tunisian Mloukhiya

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A slow-cooked Tunisian beef stew made with dried molokhia, garlic, coriander, and bay leaves.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tunisian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew Base
  • 2 lb beef chuck cut into large cubes
  • 1/2 cup olive oil
  • 1 cup dried molokhia leaves finely ground
  • 8 cups water or unsalted beef stock
  • 2 leaves bay leaves
  • 1 stick cinnamon
  • 2 tsp salt
Tabil Seasoning
  • 8 cloves garlic crushed
  • 2 tbsp ground coriander
  • 1 tsp caraway seeds ground
  • 1 tsp ground black pepper
  • 1 tbsp lemon juice for serving

Equipment

  • Large heavy pot
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

Brown the Beef:
  1. 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:
  1. Whisk the ground molokhia into the remaining oil over low heat for 2 minutes, keeping it smooth and loose.
  2. Gradually whisk in the water or stock. Add the bay leaves, cinnamon, and salt.
Slow-Cook the Stew:
  1. 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:
  1. Stir in the garlic, coriander, caraway, and black pepper. Cook for 15 minutes more, until fragrant and glossy.
  2. Remove the bay leaves and cinnamon. Taste for salt and finish with lemon juice at the table.

Nutrition

Calories: 540kcalCarbohydrates: 8gProtein: 43gFat: 37gSaturated Fat: 9gCholesterol: 125mgSodium: 790mgFiber: 4gSugar: 1g

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.