Mulukhiyah
A comforting Egyptian mulukhiyah stew of tender beef and silky mulukhiyah leaves finished with fragrant garlic and olive oil, brightened with lemon — perfect with rice or pita.
Servings
4
Difficulty
Easy
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Ingredients
main
- 800 g mulukhiyah
- 1 pcs (chopped) onion
- 300 g beef
- 1 tsp salt
- 1 l water
- 1 clove garlic
- 0.5 cup olive oil
Directions
- Saute the onions in 0.045 cup (3-4 tbsp) olive oil
- Add the beef cubes or chicken cutlets and sear 3-4 minutes on each side
- Add 1 liter water or enough to cover the meat
- Cook over medium heat until the meat is done (or pressure cook for about 5 minutes)
- Add the frozen mulukhiyah and stir until it thaws and comes to a boil
- In another pan heat 0.06-0.12 cup (1/4-1/2 cup) olive oil with the garlic cloves over medium-low heat until fragrant but not browned
- Add the oil and garlic to the mulukhiyah, lower heat and simmer 5-10 minutes
- Add salt to taste and serve with generous lemon juice; serve with short grain rice or pita