Mulukhiyah
Mulukhiyah is a deeply aromatic Egyptian stew made with tender beef simmered in a fragrant broth of finely chopped jute leaves, garlic, and onions. The dish balances earthy, slightly bitter notes from the mulukhiyah with the sweetness of caramelized onions and the pungent depth of garlic, all bound together by a silky, velvety texture. Slow-cooked until the meat is fall-apart tender and the broth thickens into a rich, herbaceous sauce, it’s a dish that rewards patience with layers of complex, comforting flavor. Worth making for its cultural richness and the way it transforms humble ingredients into something deeply satisfying.
Ingredients
- Mulukhiyah800g
- Onion1 chopped
- Beef300g
- Salt1 tsp
- Water1 Litre
- Garlic Clove1
- Olive Oil1/2 cup
Nutrition
Directions
- 1
Saute the onions in the 3-4 tablespoons olive oil
- 2
Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side
- 3
Add 1 liter of water or just enough to cover the meat
- 4
Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)
- 5
Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil
- 6
In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)
- 7
Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes
- 8
Add salt to taste
- 9
Serve with a generous amount of lemon juice.
- 10
You can serve it with some short grain rice or some pita bread
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