Beef Mouloukhia
Ingredients
- 533.3 gBeef chuck (cut into large cubes)
- 133.3 mlExtra virgin olive oil
- 4 pcGarlic (finely minced)
- 1.3 LMineral water (boiling)
- 0.7 tbspTomato caviar
- 0.7 tbspCaraway seeds (ground)
- 0.7 tbspCoriander seeds (ground)
- 2 pcBay leaf
- 0.7 tspHot pepper en poudre
- 0.7 pinchGray sea salt
- 66.7 gMouloukhia Powder (Jute Mallow)
Method
A deep, dark, velvety sauce topped with a thin layer of fragrant oil. The beef is slow-cooked until meltingly tender, infused with caraway and garlic aromas.
- 1
In a large pot, mix the olive oil and mouloukhia powder while cold until a smooth paste forms. Heat over medium heat, stirring constantly. When a nutty aroma develops and the color darkens slightly, it is ready.
- 2
Pour the boiling mineral water all at once onto the oil-powder mixture. Whisk vigorously to prevent lumps. Let it boil rapidly as the sauce thickens and becomes viscous.
- 3
Add the beef chunks, minced garlic, tomato paste, bay leaves, caraway, coriander, and chili. Add only a tiny pinch of salt at this stage, as the reduction will concentrate the flavors.
- 4
Cover and simmer over very low heat for at least 3.5 hours. The sauce is ready when the oil completely rises to the surface and the meat falls apart with a fork.
Frequently asked questions
How do you get this dish right?
- Patience is key: if the oil hasn't risen, the mouloukhia is undercooked and will be indigestible.
- Use gelatinous meat like chuck or shank so it stays juicy after 4 hours of heat.
- Never fully cover the pot at the end of cooking to encourage the oil to separate.
How long does this dish keep?
Mouloukhia is even better the next day. It keeps for 4 to 5 days in the refrigerator in an airtight container.
