Beef Mouloukhia

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.

• Prep time: 20 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 647
• Protein: 30 g
• Carbs: 11 g
• Fat: 59 g

Ingredients

• 533.3 g Beef chuck ( cut into large cubes )
• 133.3 ml Extra virgin olive oil
• 4 piece Garlic ( finely minced )
• 1.3 L Mineral water ( boiling )
• 0.7 tbsp Tomato caviar
• 0.7 tbsp Caraway seeds ( ground )
• 0.7 tbsp Coriander seeds ( ground )
• 2 piece Bay leaf
• 0.7 tsp Hot pepper en poudre optional
• 0.7 pinch Gray sea salt
• 66.7 g Mouloukhia Powder (Jute Mallow)

Instructions

1. Toasting the powder

   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. Adding water

   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. Seasoning and meat

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Mouloukhia is even better the next day. It keeps for 4 to 5 days in the refrigerator in an airtight container.