Tunisian Mloukhia with Vegetables (Jute Leaf Stew)
Tunisian mloukhia is a comforting dish with a thousand flavors, often prepared for special occasions. Its unique, slightly sticky texture evokes the richness of traditional stews. If you're wondering how to make an authentic Tunisian couscous, note that it uses very fine semolina and is flavored with cumin, cilantro, and chili. These dishes differ from Moroccan cuisine by the generous use of garlic, chili, and fresh herbs like cilantro and celery. In cooking, mloukhia is an invitation to discover the soul of Tunisia!
Ingredients
- dried jute leaves (mloukhia)200 g
- onions2
- garlic cloves4
- fresh cilantro1 bunch
- celery stalks2
- carrots3
- zucchinis2
- potatoes2
- red bell pepper1
- tomato paste2 tbsp
- olive oil4 tbsp
- salt1 tsp
- black pepper1/2 tsp
- sweet paprika1 tsp
- water1 L
Instructions
- 1
Soak the dried jute leaves in a large bowl of cold water for 30 minutes, then drain.
- 2
In a large pot, heat the olive oil. Add the chopped onions and crushed garlic. Sauté for 5 minutes until translucent.
- 3
Stir in the tomato paste, chopped cilantro, diced celery, and the vegetables (carrots, zucchinis, potatoes, bell pepper) cut into pieces. Mix well.
- 4
Add the drained jute leaves, salt, pepper, and sweet paprika. Pour in the hot water, bring to a boil, then reduce heat and simmer covered for 45 minutes, stirring occasionally, until the stew thickens.
- 5
Adjust seasoning if needed. Serve hot, accompanied by traditional Tunisian bread (tabouna) or fine semolina. This dish is perfect for a vegetarian meal rich in fiber.
- 6
You can also add a squeeze of lemon before serving for a tangy touch that enhances the flavors.
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