Tunisian Mloukhia (Jute Leaf Stew)
Are you looking for an authentic, rich, and comforting Tunisian dish? Mloukhia is the dark green, velvety stew that brings families together around the table. Made with dried jute leaves ground into powder, this specialty truly shines when slow-cooked with tender lamb and confit garlic. Each spoonful releases earthy, lightly spiced flavors—a heritage of Tunisian culinary traditions passed down through generations. The secret is patience: the longer it cooks, the creamier it becomes. Add a squeeze of lemon just before serving to awaken the aromas. It's a taste journey straight to the heart of Tunisia.
Ingredients
- dried mloukhia (jute leaf powder)250 g
- lamb meat (shoulder or neck)500 g
- olive oil100 ml
- garlic1 whole head
- tomato paste2 tbsp
- ground coriander1 tsp
- salt1 tsp
- black pepper1/2 tsp
- hot chili powder (optional)1/2 tsp
- water1.5 liters
Nutrition
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add the lamb pieces and brown them on all sides (about 5 minutes).
- 2
Sprinkle the dried mloukhia powder into the pot, stirring well with a wooden spoon. Immediately pour in hot water (1 liter) and stir to dissolve the powder. Bring to a boil.
- 3
Reduce heat, partially cover, and simmer gently for 30 minutes, stirring occasionally. The mloukhia will thicken.
- 4
Meanwhile, crush the peeled garlic cloves. Add the crushed garlic, tomato paste, coriander, salt, pepper, and chili (if using) to the pot. Stir well.
- 5
Cover completely and simmer on very low heat for another 1 hour 30 minutes, adding hot water if needed (about 500 ml more) to maintain a creamy texture. The meat should fall apart easily.
- 6
Serve mloukhia hot in deep plates, accompanied by hard bread or rice. Enjoy with lemon wedges if you like acidity.
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