Mloukhia (Tunisian Slow-Cooked Beef and Jute Leaf Stew)
Local name: ملوخية
In short: Dried jute leaf powder cooked for hours with beef, olive oil and garlic into a glossy, near-black Tunisian stew with a deep, earthy flavor. It takes about 3 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 3 h
- Total
- 3 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Mloukhia is a dark green, almost black stew made from ground dried jute leaves, and it is one of Tunisia's most patient dishes. The powder is cooked slowly with beef, olive oil, garlic and a few spices until the stew turns glossy and the oil rises to the top. It is eaten with bread, never in a hurry, and it keeps well for days. Many families make a pot for festive meals.
Instructions
- Heat 3 tbsp (45 ml) of the oil in a heavy pot over medium-high heat and brown the beef on all sides, 8 to 10 minutes.
- Stir in the crushed garlic, tomato paste, tabil and bay leaves for 1 minute. Add 750 ml (3 cups) hot water and the salt, cover and simmer for 1 hour.
- In a bowl, mix the jute powder with 4 tbsp (60 ml) of the oil to form a paste. Whisk in 250 ml (1 cup) hot water a little at a time until smooth and free of lumps.
- Pour the slurry into the pot, add the whole garlic and the remaining hot water, and bring to a gentle boil. Stir constantly for the first 5 minutes so it does not clump or catch on the bottom.
- Turn the heat to its lowest setting and partly cover the pot. Cook for 1 1/2 hours, stirring every 15 minutes and adding hot water if it gets too thick. The stew will darken and oil will rise to the surface.
- Stir in the remaining oil for the last 20 minutes. Check that the beef is very tender, taste and adjust the salt, and serve hot with bread.
Tips
- No jute powder? Use 400 g (14 oz) frozen chopped jute leaves, added after the meat has simmered for 1 hour, and cook for 30 minutes. The texture will be looser.
- Do not skimp on the olive oil. It gives the stew its glossy surface and keeps the leaf powder from sticking to the pot.
Questions and answers
Why is my mloukhia lumpy?
The powder clumps when it hits hot liquid directly. Mix it with oil first, loosen it with warm water into a smooth slurry and stir hard for the first 5 minutes in the pot.
Is mloukhia slimy?
Jute leaves are naturally mucilaginous, like okra, but long slow cooking with plenty of olive oil gives this stew a thick, silky texture rather than a slimy one.
Can I freeze mloukhia?
Yes, it freezes well for up to 3 months. Thaw it overnight in the fridge and reheat gently with a splash of water.
How long does it take to make Mloukhia (Tunisian Slow-Cooked Beef and Jute Leaf Stew)?
About 3 h 20 min in total: 20 min of preparation and 3 h of cooking.
How many calories are in Mloukhia (Tunisian Slow-Cooked Beef and Jute Leaf Stew)?
About 480 kcal per serving, with 32 g of protein, 10 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 34 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
