Mloukhiya (Tunisian Jute Mallow Stew)

  • Total Time - 4 - 5 hours
  • Prep - 30 minutes
  • Cooking - 3.5 - 4.5 hours
  • Servings: 6
  • Country: Tunisia
Mloukhiya (Tunisian Jute Mallow Stew)

Preparing Mloukhiya is a ritual that requires patience. The initial process is crucial, where the Molokhia powder is cooked with olive oil until the mixture separates and the oil rises to the surface—this signals that the dish will no longer be slimy. Authentic Tunisian Mloukhiya is brownish-green to dark green (not light green, as in the Egyptian version). Serve with fresh bread and lemon slices to cut through the rich flavor.

Ingredients

I. For the Mloukhiya Base

  • 250 g Molokhia powder (jute mallow)
  • 800 g Beef or lamb (e.g., shoulder, cut into medium cubes)
  • 200 ml Extra virgin olive oil (generous amount)
  • 2.5 L Hot water

II. For Seasoning

  • 1 head Garlic, minced (divide into 2 parts)
  • 1 tbsp Harissa (or to taste)
  • 3 pcs Bay leaf
  • 1 tsp Ground coriander
  • Salt and black pepper
  • Lemon (for serving)

Instructions

Step 1: Preparing the Molokhia Paste

In a large, heavy-bottomed pot (ideally cast iron), mix the Molokhia powder with the olive oil. Stir thoroughly until a dark green, thick paste is formed. There should be enough oil to make the paste glossy but still very thick.

While stirring continuously, slowly pour in the hot water (in increments) and stir until a smooth, lump-free sauce forms. The consistency should be a thin porridge.

Step 2: Cooking and Separating the Oil (Crucial!)

Bring the mixture to a boil, then reduce the heat to low and let it simmer slowly. The first hour and a half is critical: you must stir frequently (every 10-15 minutes) to prevent the sauce from sticking to the bottom.

Continue cooking until the oil begins to rise to the surface of the sauce, and the Molokhia changes color to a darker, deep green to brownish-green. This process can take 1.5 – 2 hours.

Step 3: Adding the Meat and Slow Simmering

In another pan (or directly in the pot if you set the Molokhia aside), sear the meat over high heat until browned, then salt and pepper it.

Add the seared meat and its juices to the pot with the Mloukhiya. Add the Harissa, bay leaf, most (2/3) of the minced garlic, and some salt.

Simmer over very low heat for 2.5 – 3 hours until the meat is extremely tender and the sauce is thick. Stir only rarely to prevent the meat from breaking apart.

Step 4: Finishing

About 10 minutes before the end of cooking, heat a tablespoon of olive oil in a small pan. Sauté the remaining garlic with ground coriander until the garlic is golden. Add this mixture to the pot (this is called 'Tasha') for flavor boosting.

The Mloukhiya should have the consistency of a thick sauce, but not a paste. Remove the bay leaves. Serve hot, usually with white bread and lemon slices for seasoning.