Libyan
Libyan Molokhiya
A slow-cooked Libyan molokhiya made with dried jute mallow powder, lamb, garlic, coriander, and olive oil. It cooks until deep green, glossy, and silky, then is eaten with warm bread and a squeeze of lemon.
Ingredients
- Dried molokhiya powder50g
- Lamb shoulder or neck, bone-in or boneless, cut into chunks250g
- Olive oil1/3 cup
- Hot water3 cups, plus more as needed
- Garlic cloves, crushed5
- Tomato paste1 teaspoon
- Ground coriander1 teaspoon
- Ground caraway1/2 teaspoon
- Libyan bzaar or hararat spice blend1/2 teaspoon
- Dried red chili or chili flakesto taste
- Salt3/4 teaspoon, or to taste
- Black pepper1/4 teaspoon
- Lemon wedgesfor serving
- Warm Libyan breadfor serving
Method
- Warm the olive oil in a heavy pot over low heat, then remove the pot from the heat.
- Add the dried molokhiya powder to the oil and stir patiently until it becomes a smooth, dark green paste with no dry lumps.
- Gradually whisk in 2 cups of hot water, a little at a time, until the mixture is loose and smooth.
- Return the pot to very low heat and simmer gently for 45 minutes, stirring often so the molokhiya does not stick.
- Add the lamb chunks, tomato paste, salt, black pepper, chili, and 1 more cup of hot water.
- Cover the pot loosely and cook over very low heat for about 1 hour 30 minutes, stirring occasionally and adding small splashes of hot water if it becomes too thick before the meat is tender.
- Crush the garlic with the ground coriander, caraway, and bzaar or hararat to make a fragrant paste.
- Stir the garlic-spice paste into the pot and continue cooking uncovered for 20 to 30 minutes, until the molokhiya is glossy, the oil rises slightly to the surface, and the raw grassy taste has disappeared.
- Taste and adjust the salt, then let the pot rest off the heat for 5 minutes.
- Serve hot in shallow bowls with the lamb pieces, lemon wedges, and warm Libyan bread for scooping.
Common questions
Can I substitute the lamb with another meat or make this vegetarian?
Yes. Beef shank or goat work well, but may need a longer simmer. For vegetarian molokhiya, use rich vegetable stock and add chickpeas or mushrooms for body, though the flavor will be less traditional and the cooking time shorter.
How long does Libyan molokhiya take to cook from start to finish?
Plan on about 2½ to 3 hours total. The molokhiya paste needs around 45 minutes to cook gently, then the lamb usually needs about 1½ hours, plus the final garlic-spice finish and resting time.
What are the most common mistakes when cooking molokhiya?
The biggest mistakes are adding the powder too fast, cooking on high heat, and not stirring enough. These cause lumps, sticking, or a slimy texture. Keep the heat very low and whisk in hot water gradually for a smooth result.
How should I store leftovers, and does the texture change?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. It often thickens as it sits, so loosen with a splash of water when reheating. Freeze for up to 2 months, though the texture may soften slightly.
What should I serve with Libyan molokhiya?
Serve it hot with warm Libyan bread for scooping up the sauce. Lemon wedges are important for brightness at the table. A simple salad or pickled vegetables also balance the richness of the lamb and garlic-spice broth.