Mloukhia

Name: Mloukhia
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 200g dried mloukhia leaves, powdered; 500g beef shank, cubed; 2 tbsp tomato paste; 6 cloves garlic, minced; 2 dried bay leaves; 1 tbsp ground coriander; 1/2 tsp ground caraway; 100ml olive oil; 1L beef broth; Salt and pepper; Crusty bread for serving

ملوخية (m-LOO-khee-yah)

Slow-Cooked Jute Leaf Stew

⏱ Prep Time 5 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 424 kcal

A dark, intensely flavored stew of dried jute mallow leaves slow-cooked for hours with beef and olive oil until thick and glossy.

Nutrition & Info

Protein 30.0g

Carbs 22.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy-bottomed pot wooden spoon deep serving bowls

Presentation Guide

Vessel: deep bowl over bread

Garnishes: olive oil drizzle

Accompaniments: crusty bread, pickled turnips

Ingredients

200g dried mloukhia leaves, powdered
500g beef shank, cubed
2 tbsp tomato paste
6 cloves garlic, minced
2 dried bay leaves
1 tbsp ground coriander
1/2 tsp ground caraway
100ml olive oil
1L beef broth
Salt and pepper
Crusty bread for serving

Instructions

1
Brown beef cubes in olive oil in a heavy pot for eight minutes. Add garlic and cook until fragrant.
2
Stir in tomato paste, coriander, caraway, bay leaves, salt, and pepper. Cook three minutes to develop flavors.
3
Add beef broth and bring to a simmer. Cover and cook on low heat for two hours until beef is very tender.
4
Gradually whisk in powdered mloukhia leaves, stirring constantly to prevent lumps from forming in the stew.
5
Simmer uncovered on very low heat for two to three more hours, stirring regularly until thick and deeply dark green.
6
Serve in deep bowls over torn pieces of bread, with the stew ladled generously over each portion.

💡

Did You Know?

Tunisian mloukhia takes an entire day to prepare and the green-black color often shocks first-time diners.

Chef's Notes

Equipment Tips

heavy-bottomed pot
wooden spoon
deep serving bowls

Garnishing

olive oil drizzle

Accompaniments

crusty bread, pickled turnips

The Story Behind Mloukhia

Tunisian mloukhia is dramatically different from its Egyptian cousin. While Egyptians serve a bright green, soupy version, Tunisian mloukhia is cooked for five or more hours until it becomes an almost black, intensely concentrated paste. This long-cooking tradition reflects the Tunisian approach to transforming simple ingredients through patience and time into something deeply complex and satisfying.

🕐 Traditionally enjoyed special occasions, eid 📜 Origins: Ancient Egyptian, adapted Tunisian

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