Mulukhiyah — Egypt's beloved jute-leaf stew, simmered with tender beef and finished with fragrant fried garlic. Earthy, comforting and lovely over rice with lemon.
- 800g Mulukhiyah
- 1 chopped Onion
- 300g Beef
- 1 tsp Salt
- 1 Litre Water
- 1 Garlic Clove
- 1/2 cup Olive Oil
Video
Preparation
- Sauté the onion in 3–4 tablespoons olive oil.
- Add the beef cubes and sear for 3–4 minutes on each side.
- Add 1 litre of water, or just enough to cover the meat, and cook over medium heat until the meat is done (a pressure cooker takes about 5 minutes).
- Add the frozen mulukhiyah and stir until it thaws completely and comes to the boil.
- In another pan, heat ¼ to ½ cup olive oil with the garlic over medium-low heat until you can smell the garlic — don't brown it, or it will turn bitter.
- Add the oil and garlic to the mulukhiyah, lower the heat, and simmer for 5–10 minutes. Season with salt to taste.
- Serve with a generous amount of lemon juice, alongside short-grain rice or pita bread.
