Mloukhiya (Jute Leaf Stew with Beef)
The Quirky Foodster Team
Ingredients
- Dried powdered mloukhiya (jute leaf powder) — 200 g (2 cups)
- Beef shank or shoulder, cut into chunks — 700 g (1 1/2 lb)
- Olive oil — 150 ml (2/3 cup)
- Onions, finely chopped — 2
- Garlic cloves, minced — 4
- Tomato paste — 1 tbsp
- Harissa — 1 tbsp
- Ground coriander — 1 tsp
- Dried mint — 1 tsp
- Water or beef stock — 1.5 L (6 cups)
- Salt — 1 tsp
- Lime or lemon, juiced, to serve — 1
Method
- In a large pot, heat half the olive oil and brown the beef chunks on all sides, about 8 minutes. Remove and set aside.
- In the same pot, fry the onions in the remaining oil for 5–6 minutes until softened, then add the garlic, tomato paste, harissa and coriander, and cook for 2 minutes.
- Return the beef to the pot, add the water or stock, and bring to a simmer. Cover and cook for 1 hour, until the beef is nearly tender.
- In a separate bowl, gradually whisk the mloukhiya powder into a little of the hot broth from the pot to form a smooth, thick paste, avoiding lumps.
- Stir the paste back into the pot along with the dried mint and salt.
- Simmer very gently, uncovered, over low heat for 45–60 minutes, stirring occasionally, until the stew is thick, glossy and deep green-brown; add a little water if it becomes too thick.
- Stir in a squeeze of lime or lemon juice just before serving with bread or plain rice.
Introduction: Mloukhiya is a deep, glossy, dark green stew made from dried and powdered jute leaves slow-cooked with
beef until thick and richly flavoured.
Cultural Background: Mloukhiya is a deep, glossy, dark green stew made from dried and powdered jute leaves slow-cooked with
beef until thick and richly flavoured. It's a labour-intensive dish, often prepared for gatherings, and the long,
careful cooking of the leaves is considered essential to its character.
Tips: Whisking the mloukhiya powder into hot broth gradually prevents lumps from forming. The dish is traditionally cooked low and slow for a long time — rushing it results in a thinner, less developed flavour.
Variations: Use lamb instead of beef. Add a few whole dried chillies for extra depth of flavour during the long simmer. The rich, slow-cooked beef broth is central to mloukhiya's identity, so no authentic vegetarian version
exists.
Storage: Refrigerate in an airtight container for up to 4 days; the flavour deepens the next day. Freezes well for up
to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if needed.
FAQs:
Q: Where can I find mloukhiya powder?
A: Dried, powdered jute leaf is available at North African and Middle Eastern grocers, often labelled 'mloukhiya' or 'molokhia'.
Q: Why does it need such a long cooking time?
A: The extended simmer develops the stew's deep, glossy, almost chocolatey flavour and thick consistency.
Q: Can I use fresh jute leaves instead?
A: Fresh leaves are used in some regional versions, but dried powder is the standard base for the classic Tunisian preparation.
- Dried powdered mloukhiya (jute leaf powder) — 200 g (2 cups)
- Beef shank or shoulder, cut into chunks — 700 g (1 1/2 lb)
- Olive oil — 150 ml (2/3 cup)
- Onions, finely chopped — 2
- Garlic cloves, minced — 4
- Tomato paste — 1 tbsp
- Harissa — 1 tbsp
- Ground coriander — 1 tsp
- Dried mint — 1 tsp
- Water or beef stock — 1.5 L (6 cups)
- Salt — 1 tsp
- Lime or lemon, juiced, to serve — 1
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