Molokhia with Tenderized Beef and Aromatic Garlic-Spice Oil Recipe

Introduction

Molokhia is a beloved Middle Eastern green soup made from jute leaves, simmered with tender beef and fragrant spices. This comforting dish is full of rich flavors and pairs perfectly with aromatic Arabic rice for a hearty meal.

Ingredients

• 800 g beef, diced (1.7 lb)
• 1 kiwi (optional, for tenderizing 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 / 1.7 lb)
• 2 tbsp butter
• 5-6 garlic cloves
• 5 tbsp dry coriander or coriander powder
• 1 tbsp cumin powder

Instructions

1. Step 1: If using, tenderize the beef by rubbing it with the kiwi and let it sit for a few minutes, then rinse off the kiwi.
2. Step 2: In a casserole, heat olive oil over medium heat and brown the diced beef cubes until evenly seared.
3. Step 3: Add a carrot, beef stock cubes, black pepper, cayenne pepper, allspice, bay leaves, and water to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour until the beef is very tender and almost 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. Mash the carrot into the strained broth for extra flavor.
6. Step 6: Add the frozen Molokhia leaves to the broth. Stir over low heat until the Molokhia has melted and is well combined, then turn off the heat.
7. Step 7: Grind the dry coriander using a pestle, or use coriander powder.
8. Step 8: In a frying pan, melt butter over medium heat. Add pressed garlic and sauté until fragrant and golden, being careful not to burn it.
9. Step 9: Add coriander and cumin powders to the garlic. Sauté the mixture for 30 seconds to 1 minute to release the spices’ aroma.
10. Step 10: Pour a cup of Molokhia soup into the pan with the garlic and spices, mix well, then return this mixture to the pot. Immediately cover with a lid and let it sit for a few minutes to blend the flavors.
11. Step 11: Taste the soup and adjust salt as needed. For stronger flavor, repeat the garlic-spice sauté and add more to the soup as desired.
12. Step 12: Serve the Molokhia hot with the cooked Arabic rice and tender beef on the side.

Tips & Variations

• Using kiwi to tenderize the beef is optional but adds extra tenderness for a melt-in-your-mouth texture.
• Fresh coriander leaves can be sprinkled on top when serving for a fresh herbal note.
• Adjust cayenne pepper to your preferred spice level or omit for a milder taste.
• This dish pairs well with lemon wedges to add a zesty brightness when served.

Storage

Store leftover Molokhia soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the leaves. The beef and rice can be stored separately for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh Molokhia leaves instead of frozen?

Yes, fresh Molokhia leaves can be used. If you have fresh leaves, wash and finely chop them before adding to the broth. Adjust cooking time as fresh leaves may cook faster.

Is there a vegetarian version of Molokhia?

Certainly! You can omit the beef and use vegetable stock instead. Add mushrooms or tofu for protein and follow the same steps for cooking the Molokhia leaves and spices.