Mloukhia

ملوخية · Mloukhia

Ingrédients11

• beef chuck, cut into large pieces800 g
• dried ground mloukhia (jute mallow)150 g
• olive oil200 ml
• onion1
• garlic cloves6
• tomato paste1 tbsp
• ground coriander1 tsp
• bay leaves2
• salt1 tsp
• black pepper0.5 tsp
• water1.2 L

Préparation

1. Put the beef, halved onion, bay leaves, salt, and water in a pot. Bring to a boil, skim, then simmer covered until the meat is tender, about 1 hour.
2. Lift out the meat and onion. Strain and reserve the broth.
3. Heat the olive oil in a wide pot over medium heat. Add the finely chopped garlic and cook until fragrant, without browning.
4. Stir in the ground mloukhia and cook, stirring, for 2 to 3 minutes so it absorbs the oil.
5. Add the tomato paste and ground coriander, then pour in the reserved broth a little at a time, whisking until smooth.
6. Return the meat to the pot, season with black pepper, and simmer uncovered on low heat for 25 to 30 minutes, stirring often, until thick and glossy.
7. Rest for 10 minutes, then serve hot with bread.