Tunisian Mloukhiya (Jute Leaf Stew)
Ah, Tunisian mloukhiya! If you've never tasted this ancestral stew, get ready to travel to Tunisia. The dried jute leaf powder gives it a creamy texture and a unique, slightly bitter and comforting flavor. It's a festive dish, often made on Fridays to gather the family around a large pot. The secret: a long, loving simmer. You'll see, each spoonful of this mloukhiya, perfumed with garlic and tabil, is a balm for the soul. Serve it with stale bread to soak up all the sauce – pure bliss!
Ingredients
- Mloukhiya (dried jute leaf powder)200 g
- Olive oil100 ml
- Garlic6 cloves
- Beef (chuck or shank)600 g
- Salt1 tsp
- Ground red chili (spicy)1 tsp
- Tabil (Tunisian spice blend)1 tbsp
- Onion1 large
- Tomato paste2 tbsp
- Green chili (optional)2
- Cooked chickpeas200 g
- Lemon1
- Stale bread (for serving)4 slices
Nutrition
Instructions
- 1
In a large pot, heat the olive oil. Add the chopped onion and crushed garlic, sauté for 2 minutes.
- 2
Add the beef pieces, salt, and brown on all sides for about 5 minutes.
- 3
Stir in the mloukhiya powder, tabil, and ground chili. Mix well to coat the meat. Add the tomato paste and cover with water (about 1.5 liters).
- 4
Bring to a boil, then reduce heat and simmer covered for 1 hour 45 minutes, stirring occasionally. The sauce should thicken.
- 5
Add the cooked chickpeas and whole green chilies (if using). Cook for another 15 minutes. Adjust seasoning.
- 6
Serve the mloukhiya hot, drizzled with lemon juice, with pieces of stale bread. Accompany with mint tea.
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