Molokhia with Tender Beef and Aromatic Spices Recipe

Introduction

Molokhia is a traditional Middle Eastern stew known for its rich, leafy greens and tender beef. This comforting dish is flavorful and aromatic, perfect for a cozy family meal. With simple ingredients and straightforward steps, you can bring this authentic taste to your table.

Ingredients

• 800 g beef, diced (1.7 lb)
• 1 kiwi (optional, to tenderize the meat)
• 3 tbsp olive oil
• 2 bay leaves
• 5 allspice berries (pimenta)
• ½ tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 2 beef stock cubes
• 2 liters water (67 fl. oz)
• 2 packets frozen molokhia, 800 g (1.7 lb)
• 2 tbsp butter
• 5-6 garlic cloves
• 5 tbsp dry coriander or coriander powder
• 1 tbsp cumin powder

Instructions

1. Step 1: If using, tenderize the beef by rubbing it with the kiwi fruit. Set aside.
2. Step 2: Heat olive oil in a casserole and brown the beef cubes evenly on all sides.
3. Step 3: Add a carrot, beef stock cubes, black pepper, cayenne pepper, allspice, bay leaves, and water to the browned beef. Bring to a boil, then simmer for about 1 hour or until the meat is very tender and almost shredding.
4. Step 4: While the beef cooks, prepare Arabic rice as a side dish and set it aside.
5. Step 5: Remove the beef from the pot and strain the broth to remove solids. Use a fine mesh strainer to mash the cooked carrot into the broth for added flavor.
6. Step 6: Add the frozen molokhia leaves to the strained broth. Heat gently on low, stirring until the molokhia is fully thawed and blended in. Turn off the heat.
7. Step 7: Prepare the garlic and spice mixture: in a pestle, grind the dry coriander, or use coriander powder.
8. Step 8: In a frying pan, melt butter and add pressed garlic. Sauté gently until fragrant and golden, taking care not to burn it.
9. Step 9: Add coriander powder and cumin to the garlic. Sauté the spices together for 30 seconds to 1 minute to release their aroma.
10. Step 10: Pour a cup of molokhia soup into the pan with the garlic and spices, stir well, then return this mixture to the main pot. Cover immediately and let it sit for a few minutes.
11. Step 11: Taste the soup and adjust salt if needed. For a stronger flavor, repeat the garlic and spice sauté and add more to the soup.
12. Step 12: Serve molokhia hot with the cooked beef and Arabic rice.

Tips & Variations

• Using kiwi to tenderize the beef adds extra softness but can be skipped if preferred.
• Fresh garlic enhances flavor; adjust the amount to your preference.
• Add lemon juice when serving for a bright, tangy contrast.
• For a vegetarian version, substitute beef with vegetable broth and omit the meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Molokhia can also be frozen for up to 1 month but may change texture slightly upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia?

Molokhia is a leafy green vegetable commonly used in Middle Eastern and North African cooking to make a flavorful, stew-like soup often served with meat and rice.

Can I use fresh molokhia instead of frozen?

Yes, fresh molokhia can be used. Wash and chop the leaves finely, then add them directly to the broth and cook until tender, usually a few minutes longer than frozen.

Molokhia with Tender Beef and Aromatic Spices Recipe

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★★★★★

4.7 from 142 reviews

• Author: Elara
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

Molokhia is a traditional Middle Eastern soup made from jute leaves, cooked with tender beef and infused with aromatic spices and garlic. This comforting dish features slow-cooked beef broth enriched with molokhia leaves, finished with a fragrant garlic and coriander sauté, served alongside fluffy Arabic rice for a hearty and flavorful meal.

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Ingredients

Scale 1x2x3x

Beef and Broth

• 800 g Beef diced (1.7 lb)
• 1 Kiwi (optional, to tenderize the meat)
• 3 tbsp Olive oil
• 2 Bay leaves
• 5 Allspice / Pimenta
• ½ tsp Cayenne pepper
• 1 tsp Black pepper
• 1 tsp Salt
• 2 Beef stock cubes
• 2 liters Water (67 fl. oz)
• 1 Carrot (for broth flavor and mashing)

Molokhia and Seasoning

• 2 packets frozen Molokhia 800 g (1.7 lb)
• 2 tbsp Butter
• 5–6 Garlic cloves
• 5 tbsp Dry coriander (powder or ground)
• 1 tbsp Cumin powder

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Instructions

1. Tenderize the Meat (optional): If desired, use the kiwi to tenderize the beef by rubbing it on the meat or allowing the meat to marinate briefly to enhance tenderness.
2. Brown the Beef: Heat olive oil in a casserole or large pot over medium heat. Add the diced beef and brown thoroughly on all sides to develop rich flavor.
3. Cook the Beef Broth: Add carrot, beef stock cubes, black pepper, cayenne pepper, allspice, bay leaves, and water to the pot. Bring to a boil, then reduce heat and let simmer for about 1 hour or until the beef is tender and almost shredding.
4. Prepare the Rice: While the beef cooks, prepare Arabic rice according to your preferred recipe and set aside for serving.
5. Strain the Broth: Remove beef pieces and strain the broth to remove solids, keeping the clear flavorful liquid. Mash the cooked carrot through a fine mesh strainer into the broth to thicken and enhance taste.
6. Add Molokhia Leaves: Return the broth to low heat and stir in the frozen molokhia until it melts completely. Once combined, turn off the heat to prevent overcooking.
7. Prepare Garlic and Spices: Using a pestle, grind the dry coriander if whole, or mix with coriander powder. In a frying pan, heat butter over medium heat and add pressed garlic cloves. Sauté until golden and fragrant, taking care not to burn the garlic.
8. Sauté Spices with Garlic: Add ground coriander and cumin to the pan with garlic. Sauté together for 30 seconds to 1 minute to release the spice aromas.
9. Combine Spice Mixture with Soup: Take a cup of the molokhia soup and add it to the spice and garlic mixture in the pan. Stir well to combine, then pour this mixture back into the soup. Immediately cover with a lid and let the soup sit for a few minutes to allow flavors to meld.
10. Final Seasoning: Taste the soup and adjust salt or spices as needed. If stronger flavor is desired, repeat the butter-spice-garlic sauté process and add again to the soup.
11. Serve: Serve the molokhia hot with the cooked Arabic rice and the tender beef on the side for a traditional and satisfying meal.

Notes

• The kiwi tenderizing step is optional but helps make the beef more tender if time permits.
• Use fresh garlic for the best flavor in the sautéed garlic mixture.
• Frozen molokhia helps maintain freshness and saves prep time versus fresh leaves.
• The carrot added to the broth serves to thicken and add a subtle sweetness when mashed into the soup.
• Molokhia leaves are delicate so avoid overcooking once added to maintain a good texture.
• This dish pairs traditionally with Arabic rice but can be served with other rice varieties.
• Adjust chili (cayenne pepper) quantity based on spice preference.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Molokhia, Middle Eastern soup, beef soup, jute leaves soup, Arabic rice, traditional Egyptian dish, beef molokhia