Entree: Tunisia – Southern Tunisia – ملوخية ➤ Mulukhiyya (Tunisian slow-simmered stew of finely ground dried jute leaves and beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1–1.5 in (2–3 cm) cubes
- 1 cup (100 g) dried mloukhia powder (finely ground jute leaves)
- 1/2 cup (120 ml) olive oil
- 1 large onion, finely chopped (approx. 150 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground caraway
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) harissa or to taste (optional)
- 6 cups (1.4 L) beef broth, divided
- 1 tbsp (15 ml) lemon juice
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. In a heavy pot over medium heat, warm olive oil and brown the beef cubes in batches until nicely seared; remove and set aside.
2. In the same pot add the chopped onion and cook until softened, about 5–7 minutes; add garlic and tomato paste and cook 1–2 minutes more to develop flavor.
3. Return the beef to the pot, add ground coriander, caraway, cumin, bay leaf, and harissa if using; pour in 4 cups (960 ml) of the beef broth, bring to a boil, then reduce heat and simmer, covered, until beef is tender, about 1 to 1.5 hours.
4. While the meat simmers, whisk the mloukhia powder with the remaining 2 cups (480 ml) of cool beef broth to a smooth slurry with no lumps.
5. When the meat is tender, slowly pour the mloukhia slurry into the pot in a steady stream while stirring constantly to avoid clumping; simmer gently over low heat, stirring frequently, until the stew thickens and the color deepens, about 30–45 minutes. Do not boil vigorously.
6. Stir in lemon juice, adjust salt and pepper to taste, remove bay leaf, and serve hot garnished with chopped cilantro or parsley alongside bread or plain rice.