Tunisian Molokhia with Beef
Thick, glossy molokhia rich with olive oil, tender beef, garlic, harissa and warm spices — a festive classic of Tunisian cuisine.
Ingredients
- mulukhiyah powder100 g
- beef700 g
- olive oil120 ml
- garlic5 cloves
- harissa1 tbsp
- tomato paste1 tsp
- ground coriander1 tsp
- ground cumin0.5 tsp
- ground black pepper0.5 tsp
- bay leaves3 leaf
- boiling water1200 ml
- salt1 to taste
- Tunisian bread1 slices
Instructions
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.
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