Delicious Molokhia with Tender Beef and Aromatic Spices Recipe

Introduction

Molokhia is a beloved Middle Eastern green leafy soup, rich in flavor and comforting in every spoonful. This hearty beef and molokhia stew pairs perfectly with aromatic Arabic rice, offering a delicious and satisfying meal for the whole family.

Ingredients

• 800 g beef, diced (1.7 lb)
• 1 kiwi (optional, to tenderize the meat)
• 3 tbsp olive oil
• 2 bay leaves
• 5 allspice (pimenta) berries
• 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 powder
• 1 tbsp cumin powder

Instructions

1. Step 1: (Optional) Tenderize the beef by rubbing it with kiwi, then set aside.
2. Step 2: Heat olive oil in a casserole and brown the diced beef cubes evenly.
3. Step 3: Add a carrot, beef stock cubes, black pepper, cayenne pepper, allspice, bay leaves, and water. Bring to a boil and simmer for about 1 hour or until the meat is tender and nearly shredding.
4. Step 4: While the beef cooks, prepare Arabic rice and set it aside.
5. Step 5: Remove the beef from the broth and strain the broth through a fine mesh strainer, mashing the carrot into the liquid for flavor.
6. Step 6: Add the frozen molokhia to the broth. Keep on low heat and stir until it melts fully, then turn off the heat.
7. Step 7: Grind the dry coriander using a pestle, or mix it with coriander powder if preferred.
8. Step 8: In a frying pan, heat butter, add pressed garlic cloves, and sauté until fragrant and golden without burning.
9. Step 9: Add coriander powder and cumin to the garlic and sauté for an additional 30 seconds to 1 minute.
10. Step 10: Pour a cup of molokhia soup into the pan with garlic and spices, mix well, then return this mixture to the main soup. Immediately cover and let it sit for a few minutes.
11. Step 11: Taste the soup and adjust salt or spices as needed. For a stronger flavor, repeat sautéing garlic and spices in butter and mix back into the soup.
12. Step 12: Serve the molokhia hot with Arabic rice and the cooked beef on the side.

Tips & Variations

• Using kiwi to tenderize meat is optional but helps make the beef extraordinarily soft and juicy.
• If fresh molokhia leaves are available, substitute frozen with fresh for a brighter flavor.
• Adjust the cayenne pepper quantity to control the soup’s heat to your preference.
• Serve with lemon wedges for an added touch of brightness.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally to maintain a smooth texture. Avoid boiling during reheating to preserve flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is molokhia and where does it come from?

Molokhia is a green leafy vegetable also known as jute leaves, commonly used in Middle Eastern and North African cuisines. It is prized for its unique texture and herbal flavor in soups and stews.

Can I use other meats instead of beef?

Yes, chicken is a popular alternative for molokhia. Adjust cooking times accordingly, as chicken cooks faster than beef.

Delicious Molokhia with Tender Beef and Aromatic Spices Recipe

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Molokhia is a traditional Middle Eastern stew made from finely chopped Molokhia leaves cooked in a flavorful beef broth with aromatic spices, garlic, and tender beef cubes. This rich and hearty dish is often served with aromatic Arabic rice and seasoned meat, making it a comforting and nutritious meal that showcases classic Egyptian and Levantine flavors.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Middle Eastern

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 All spice / 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)

Molokhia and Seasoning

• 2 packets Molokhia frozen, 800 g (1.7 lb)
• 2 tbsp Butter
• 5–6 Garlic cloves
• 5 tbsp Coriander dry / powder
• 1 tbsp Cumin powder

Instructions

1. Tenderize Beef: Optionally, tenderize the diced beef by rubbing it with kiwi fruit to help soften the meat fibers for a more tender texture once cooked.
2. Brown the Beef: Heat olive oil in a casserole dish or large pot and brown the beef cubes on medium-high heat to develop flavor and color.
3. Make the Broth: Add a whole carrot, beef stock cubes, black pepper, cayenne pepper, allspice, bay leaves, and water to the browned beef. Bring to a boil and then let simmer for about 1 hour or until the beef is very tender and almost shredding.
4. Prepare Rice: While the beef is cooking, prepare Arabic rice to serve alongside the stew and set it aside when done.
5. Strain Broth and Beef: Remove the beef cubes from the pot and strain the broth through a fine mesh sieve. Mash the carrot finely into the strained broth to add sweetness and thickness.
6. Add Molokhia: Return the broth to low heat, add the frozen Molokhia leaves, and stir gently until completely melted and incorporated. Then turn off the heat.
7. Prepare Garlic and Spices: Using a pestle, grind the dry coriander to a powder, or mix it with ready-made coriander powder for enhanced flavor.
8. Sauté Aromatics: In a frying pan, melt the butter over medium heat. Add the pressed garlic and sauté until fragrant and golden, taking care not to burn the garlic.
9. Add Spices: Stir in the coriander powder and cumin into the garlic butter. Sauté the mixture for 30 seconds to 1 minute to release the spices’ aromas.
10. Combine Mixture with Soup: Take a cup of the Molokhia soup and add it to the garlic and spices pan mixture, stirring well to combine. Pour this flavorful spice mixture back into the main soup pot and immediately cover with a lid. Let it rest for a few minutes to meld flavors.
11. Final Seasoning: Taste the Molokhia soup and adjust salt as needed. If desired, repeat the sautéing process with garlic, coriander, and cumin to intensify the flavor before adding to the soup again.
12. Serve: Serve the rich Molokhia stew hot with the tender beef on the side or in the soup and accompanied by the prepared Arabic rice for an authentic and satisfying meal.

Notes

• Kiwi is an optional tenderizer and can be skipped if unavailable, but it helps soften the beef faster.
• Using frozen Molokhia is convenient, but fresh leaves can be used if accessible—finely chop them before cooking.
• Control the cayenne pepper amount based on your spice preference; reduce for milder taste.
• The garlic-coriander-cumin mixture is key to the distinctive flavor, so do not skip or under-sauté.
• Stir gently when cooking Molokhia leaves to avoid sliminess; low heat is essential.
• Leftovers can be refrigerated for 2-3 days and taste even better the next day as flavors deepen.

Keywords: Molokhia, Molokhia soup, Middle Eastern stew, Egyptian Food, Molokhia recipe, Beef stew, Arabic rice, Levantine cuisine