Entree: Tunisia – Sahel Coast – ملوخية ➤ mlūkhiyya (Slow‑simmered Tunisian stew of beef or lamb cooked with ground jute leaves, garlic, olive oil and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

- 2 lb (900 g) beef stew meat (chuck), cut into 1–1.5 in (2–4 cm) cubes
- 1 cup (240 ml) extra‑virgin olive oil, divided
- 3 large onions, finely chopped, about 12 oz (350 g)
- 12 cloves garlic, minced, about 1.5 oz (45 g)
- 3 tbsp (30 g) dried mloukhia powder (ground jute leaves)
- 6 cups (1.4 L) beef stock or water
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground caraway
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2–1 tsp (1–2 g) harissa or cayenne pepper, to taste
- 1 tbsp (15 ml) vinegar or lemon juice (optional, to balance)
- 2 tsp (10 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- Cooked rice or crusty Tunisian bread for serving

Instructions

1. Brown the meat: heat 1/4 cup (60 ml) olive oil in a heavy pot over medium-high heat; working in batches, brown the beef cubes on all sides, 5–7 minutes per batch; remove and set aside.
2. Sauté aromatics: reduce heat to medium, add remaining olive oil and the chopped onions; cook until soft and golden, about 8–10 minutes. Add minced garlic and cook 1–2 minutes until fragrant.
3. Build the base: stir in tomato paste, ground coriander, caraway, cumin, cinnamon and harissa; cook 2 minutes to bloom the spices.
4. Combine and simmer: return browned beef to the pot, add beef stock (or water), bay leaves, salt and pepper; bring to a gentle simmer, cover partially, and simmer slowly for about 1 hour until meat begins to tenderize.
5. Prepare mloukhia: in a small bowl, mix the mloukhia powder with 1/2 cup (120 ml) warm water to form a smooth paste with no lumps.
6. Finish the stew: whisk the mloukhia paste into about 1 cup (240 ml) of the hot broth from the pot to temper, then stir the tempered mloukhia into the main pot. Reduce heat to low and simmer gently, uncovered, stirring occasionally to prevent sticking, for 1.5–2 hours until the sauce is thick, glossy and the meat is fork‑tender. If the stew becomes too thick, add a little hot stock or water to adjust consistency.
7. Adjust seasoning and rest: remove bay leaves, taste and adjust salt, pepper and heat; add 1 tbsp (15 ml) vinegar or lemon juice if desired to brighten flavors. Let the stew rest 10–15 minutes off the heat to meld.
8. Serve: ladle mloukhia over cooked rice or with crusty Tunisian bread, and serve hot.