Mloukhia

Name: Mloukhia
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 people
Ingredients: 3 oz. dried Jew's mallow powder; 1½ lb beef; ¾ cup olive oil; 2 quarts boiling water; 1 teaspoon tabel; 1 tablespoon ground coriander; 1 teaspoon ground caraway; 5 cloves garlic; 1 onion; 1 tomato; 1 teaspoon tomato paste; 2 bay leaves; 3 tablespoons fresh cilantro; ½ teaspoon salt; 1 tablespoon harissa

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Prep Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 30 mins
Servings
6 people
Course
Main Course
Cuisine
Tunisian, North African

Mloukhia

Heidi Matthews

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Mloukhia is a traditional Tunisian stew prepared with dried Jew's mallow and beef, which is usually eaten with Tunisian Italian bread.

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Ingredients

Servings

3 oz. dried Jew's mallow powder (mloukhia)
1½ lb beef , cut into large pieces (hock, chuck, shoulder, or cheek)
¾ cup olive oil (or sunflower oil)
2 quarts boiling water (or more)
1 teaspoon tabel (Tunisian spice blend)
1 tablespoon ground coriander
1 teaspoon ground caraway
5 cloves garlic , pressed
1 onion , chopped
1 tomato , peeled, seeded and crushed
1 teaspoon tomato paste
2 bay leaves
3 tablespoons fresh cilantro , chopped
½ teaspoon salt
1 tablespoon harissa

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Instructions

In a heavy bottom non-stick stock pot, pour 4 tablespoons of oil and heat.
Sauté the onion, garlic and meat over medium heat.
Add the spices and salt, and fry over medium heat for 10 minutes, turning the pieces of meat regularly.
Add the tomato and tomato paste and the bay leaves. Mix well.
In a bowl, mix the Jew mallow's powder with the remaining oil, until obtaining a homogeneous paste.
Pour this mixture over the meat and let it simmer for a few minutes over low to medium heat, being careful to stir well with a spatula so that it does not stick to the bottom.
Add the boiling water in 4 or 5 times, being careful to stir in between additions.
Cook for 15 minutes over medium-high heat, making sure it does not overflow.
Add the chopped cilantro and mix well.
Reduce heat, and cook over low heat, covered, for 5 to 6 hours.
Uncover and let the sauce reduce, until the oil begins to appear on the surface.

Notes

To know if the mloukhia is ready, dip a piece of bread, if it is just wet it is not cooked yet. Be careful, the mloukhia is not to be eaten with a spoon, it must be served with warm bread, preferably Tunisian Italian bread.