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Molokhyia
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Molokhia

Molokhia of eastern Algeria, Morocco, and Tunisia do not resemble the Egyptian molokhia in any way, Indeed, the Egyptian recipe is prepared with fresh corete leaves, and which requires less cooking time.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Algerian, Moroccan
Keyword: molokhia
Servings: 4 people
Calories: 302kcal
Author: Asma

Ingredients

  • 100 ml olive oil about a glass
  • 2 pounds of boneless beef such as bourguignon, ribs, stew, etc.
  • 1 onion
  • 6 to 7 cloves of garlic
  • 2 or 3 bay leaves
  • 1 teaspoon of harissa
  • 2 cups of molokhia powder
  • 1 large rounded tablespoon of oriental spices such as ras el hanout or allspices OTHERWISE you can add 1 tablespoon of coriander with 1 tablespoon of caraway

Instructions

  • Pour the water into a large saucepan and bring to a boil.
  • Cut the beef into large pieces. Chop the garlic and onions.
  • Pour the olive oil into a casserole dish. Put the onions to color then sear the beef. Once seared, remove the casserole from the heat then reserve the meat and onions, leaving the olive oil well.
  • Sprinkle the molokhia powder while stirring vigorously until a paste forms.
  • When the molokhia paste forms, put the casserole on very light heat, then pour the boiling water little by a little while mixing vigorously so as not to make lumps. Pour the water until it reaches 3/4 of the casserole dish. Check that the heat is very light and simmer for an hour, stirring occasionally.
  • Then add all the ingredients: the previously seared meat, onions, garlic, bay leaf, harissa, and spices. You can then season with your sauce.
  • Let simmer the dish between 2 and 3 hours to release the flavors. Be careful, the meat must not decompose, otherwise, it does, remove it for a while before putting it back in the molokhia
  • Cooking is perfect when the olive oil rises to the surface, it's ready!

Nutrition

Calories: 302kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Fiber: 5g