Entree: Tunisia – Djerba – ملوخية ➤ mulukhiyya (Jute-leaf stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef stewing meat (chuck or shank), cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 1/4 cup (30 g) dried mloukhia (jute-leaf powder)
- 4 cups (960 ml) beef stock, plus extra as needed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) olive oil, plus extra for finishing
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground caraway or cumin (optional, for Djerbian warmth)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) lemon juice, or lemon wedges to serve
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish

Instructions

1. In a heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and cook 1 minute more.
2. Add the beef cubes and brown on all sides, seasoning with salt, pepper, ground coriander, and caraway/cumin if using. Stir in the tomato paste and bay leaf, coating the meat evenly.
3. Pour in 2 cups (480 ml) of beef stock, bring to a gentle simmer, then cover and cook over low heat for 1 to 1¼ hours until the meat is tender. Add more stock if the pot becomes too dry.
4. In a separate bowl, whisk the mloukhia powder with 1 cup (240 ml) of warm stock until smooth and free of lumps. Gradually stir this mixture into the simmering stew, then add remaining stock to reach a thick, soup-like consistency.
5. Simmer gently, stirring frequently, for another 30–45 minutes until the mloukhia has melded into a glossy, dark-green-brown sauce and the oil separates slightly on top. Do not boil vigorously—maintain a low simmer to prevent bitterness.
6. Adjust seasoning with salt, pepper, and lemon juice. Finish with a drizzle of olive oil and sprinkle chopped cilantro or parsley. Serve hot with crusty bread, rice, or couscous.