Tunisian
Mloukhia
A deep, glossy Tunisian mloukhia made from finely ground jute mallow simmered slowly with olive oil, garlic, spices, and tender beef. It is traditionally served with bread for scooping up the rich dark-green sauce.
Watch it madeCuisine leila ben lazher المطبخ التونسي ليلى · 10:44
Ingredients
- Mloukhia powder50g
- Beef stew meat or beef shank, cut into large pieces300g
- Olive oil1/3 cup
- Boiling water1.25 liters
- Garlic cloves, crushed4
- Tunisian tabel spice mix1 tsp
- Ground coriander1/2 tsp
- Ground caraway1/2 tsp
- Harissa1 tsp
- Bay leaves2
- Dried mint1/2 tsp
- Salt1 tsp, or to taste
- Black pepper1/2 tsp
- Lemon wedge, for servingoptional
- Crusty bread, for servingas needed
Method
- Season the beef with half of the crushed garlic, tabel, coriander, caraway, harissa, salt, and black pepper, then set aside while you start the sauce.
- Place a heavy pot over low heat, add the olive oil, then stir in the mloukhia powder until it forms a smooth, dark green paste with no dry lumps.
- Cook the paste gently for 2 to 3 minutes, stirring constantly so it does not scorch.
- Gradually ladle in the boiling water while stirring continuously, adding a little at a time until the sauce is smooth and fluid.
- Bring the sauce to a gentle simmer, then add the seasoned beef, remaining garlic, bay leaves, and dried mint.
- Simmer uncovered on very low heat for about 4 hours, stirring from the bottom every 20 to 30 minutes and adding a splash of hot water only if the sauce becomes too thick before the meat is tender.
- Continue cooking until the beef is very tender, the sauce is glossy and dark, and a layer of olive oil rises clearly to the surface.
- Taste and adjust the salt, then let the mloukhia rest off the heat for 10 minutes before serving.
- Serve hot in shallow bowls with crusty bread and a small squeeze of lemon if desired.
Common questions
Can I substitute beef shank or stew meat with another cut for Tunisian mloukhia?
Yes. Chuck roast is the closest substitute because it becomes tender after long simmering. Short ribs also work well. Avoid lean cuts like sirloin, which can dry out or stay chewy during the 4-hour cook.
How long does mloukhia take to cook, and how do I know it’s done?
Plan on about 4 hours at a very low simmer. It’s done when the beef is fork-tender, the sauce is dark, glossy, and thick, and the oil has slightly separated on top without burning.
What are the most common mistakes when making mloukhia?
The biggest mistakes are scorching the paste, adding water too fast and leaving lumps, and cooking on heat that’s too high. Also stir from the bottom regularly so the thick sauce doesn’t stick and burn.
How should I store leftover mloukhia, and does it reheat well?
Store it covered in the fridge for up to 4 days. It often tastes better the next day. Reheat gently on low heat with a splash of water if needed, stirring often to loosen the sauce evenly.
What is the best way to serve Tunisian mloukhia?
Serve it hot with crusty bread or Tunisian bread to scoop up the sauce. A squeeze of lemon brightens the richness. It also goes well with rice or couscous, though bread is the most traditional choice.