🇹🇳 Tunisian Cuisine

Mloukhia

Slow-Cooked Jute Leaf Stew

Prep Time 5 hours
Servings 6
Difficulty Hard
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.

Ingredients

Instructions

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