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Delicious Molokhia with Tender Beef and Aromatic Spices Recipe

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★★★★★

4.7 from 63 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/delicious-molokhia-with-tender-beef-and-aromatic-spices-recipe/