Molokhia with Beef and Spiced Garlic Butter Recipe

Introduction

Molokhia is a flavorful and comforting Middle Eastern stew made with tender beef and a unique leafy green. This hearty dish is often served with aromatic Arabic rice, offering a rich blend of spices and garlic that makes it truly unforgettable.

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 total (1.7 lb)
• 2 tbsp butter
• 5-6 garlic cloves
• 5 tbsp dried coriander powder
• 1 tbsp cumin powder

Instructions

1. Step 1: (Optional) Tenderize the beef by rubbing it with the kiwi; this helps make the meat softer.
2. Step 2: Heat olive oil in a casserole and brown the beef cubes evenly.
3. Step 3: Add a carrot, beef stock cubes, pepper, cayenne pepper, allspice berries, bay leaves, and water. Bring to a boil and simmer for about 1 hour or until the meat is very 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 liquid through a fine mesh strainer.
6. Step 6: Mash the cooked carrot into the broth for added flavor and texture.
7. Step 7: Add the frozen Molokhia leaves to the broth. Stir gently over low heat until the leaves melt into the soup, then turn off the heat.
8. Step 8: Prepare the garlic and spices: grind the dry coriander in a pestle or mix with coriander powder.
9. Step 9: Heat butter in a frying pan, add pressed garlic, and sauté until fragrant and golden, taking care not to burn it.
10. Step 10: Add coriander powder and cumin to the garlic, cooking the mixture for 30 seconds to 1 minute to release the aromas.
11. Step 11: Take a cup of Molokhia soup and mix it into the garlic and spice pan. Stir well, then pour this mixture back into the main pot. Cover immediately and let it sit for a few minutes.
12. Step 12: Taste the soup and adjust salt or spices if needed. For more flavor, repeat the garlic and spice sauté and add to the soup again.
13. Step 13: Serve the Molokhia hot with Arabic rice and the cooked beef on the side.

Tips & Variations

• Using kiwi to tenderize the beef is optional but helps achieve a more tender texture if time allows.
• For a sharper garlic flavor, add extra garlic during the sauté step.
• Substitute frozen Molokhia with fresh leaves if available, but reduce cooking time accordingly.
• Add a squeeze of lemon juice at serving for a bright, fresh note.

Storage

Store leftover Molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The dish may thicken after cooling; add a little water or broth when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does Molokhia taste like?

Molokhia has a distinctive, slightly earthy and herbal flavor with a silky texture. The blend of garlic, coriander, and cumin adds warmth and depth to the dish.

Can I use other types of meat?

Yes, chicken or lamb can be used instead of beef. Adjust cooking times accordingly to ensure the meat is tender and flavorful.