Tunisian Molokhia with Beef

In a bowl, combine the beef with garlic, harissa, tomato paste, ground coriander, cumin, black pepper and salt; let it marinate for 15 minutes.

In a heavy pot with cold olive oil, whisk the molokhia powder into a smooth, dark paste, add the bay leaves, and set over low heat.

Warm the mixture, stirring constantly with a wooden spoon, until it just begins to simmer and loses its bitterness; don't let the powder stick to the bottom.

Gradually pour in boiling water while stirring continuously, bring to a gentle simmer, then cover and cook over the lowest heat for 180 minutes, stirring occasionally.

Add the marinated beef along with the marinade, topping up with a little boiling water if needed so the meat is submerged in the sauce.

Simmer for another 120 minutes over the lowest heat, until the beef is tender and a sheen of olive oil rises to the surface; stir every 20–30 minutes.

Turn off the heat, let the molokhia rest for 5 minutes, and serve hot with Tunisian bread.