📝 About This Recipe
Deeply rooted in Tunisian and Algerian traditions, this Mloukhia is a labor of love characterized by its unique, dark emerald hue and rich, velvety texture. Unlike the bright green Levantine version, this Maghreb style uses finely powdered jute mallow simmered slowly with tender beef and aromatic spices until the oil separates into a 'mirror' finish. It is a savory, earthy masterpiece that represents the pinnacle of North African slow-cooking and hospitality.
🥗 Ingredients
The Base
- 100 grams Jute Mallow (Mloukhia) powder (high-quality dried and finely ground)
- 200 ml Extra virgin olive oil (use a robust North African variety if possible)
- 1.5 liters Water (boiling)
The Meat and Aromatics
- 800 grams Beef chuck or shank (cut into large 2-inch cubes)
- 1 large Yellow onion (finely grated or minced)
- 8-10 pieces Garlic cloves (crushed into a paste)
- 1 tablespoon Tomato paste
- 1 teaspoon Harissa paste (optional, for a subtle kick)
Spices and Seasoning
- 2 tablespoons Tabil spice mix (a blend of coriander, caraway, garlic, and chili)
- 3 pieces Dried bay leaves
- 1 piece Dried orange peel (traditional for cutting the richness)
- 1 teaspoon Salt (adjust to taste at the end)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, whisk together the Mloukhia powder and the olive oil until a smooth, lump-free paste forms.
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2
Place the pot over medium-low heat and cook the paste for about 4-5 minutes, stirring constantly. This 'toasts' the mallow and removes the raw grassy scent.
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3
Slowly pour in the boiling water while whisking vigorously. The mixture will thicken and then thin out; ensure there are no clumps.
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4
Bring the mixture to a gentle boil, then reduce the heat to very low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
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5
While the base is simmering, prepare the meat. In a separate bowl, toss the beef cubes with the crushed garlic, grated onion, Tabil, tomato paste, harissa, and black pepper.
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6
Once the Mloukhia base has simmered for 2 hours and changed to a darker green, add the marinated beef and the bay leaves to the pot.
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7
Add the dried orange peel. This is a secret chef's trick to balance the heavy, earthy flavors of the mallow.
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8
Continue to simmer on the lowest heat setting for another 1.5 to 2 hours. The meat should become fork-tender and the sauce should reduce significantly.
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9
The dish is ready when you see the 'oil mirror' (the olive oil rises to the top and separates from the dark, thick stew). This is the sign of a perfectly cooked Mloukhia.
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10
Taste the sauce and add salt only at this stage, as the flavors concentrate during the long reduction.
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11
Remove the bay leaves and the piece of orange peel before serving.
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12
Ladle the thick, dark stew into shallow bowls, ensuring everyone gets a generous portion of the tender beef.
💡 Chef's Tips
Low and slow is the golden rule; rushing the heat will burn the powder and create a bitter taste. Always use boiling water when topping up the pot to maintain the temperature and prevent the oil from seizing. If you can't find Tabil, a mix of 1 tbsp ground coriander and 1 tsp ground caraway is a great substitute. The 'oil mirror' is essential—if the oil hasn't separated, the dish isn't finished cooking. Like many stews, Mloukhia tastes even better the next day after the flavors have fully melded.
🍽️ Serving Suggestions
Serve with plenty of fresh, crusty Italian or French bread to scoop up the thick sauce. A side of fresh green chilies or a spoonful of Harissa for those who enjoy extra heat. A simple salad of diced cucumbers, tomatoes, and onions with lemon juice to provide a bright contrast. Traditionally followed by a glass of hot Moroccan mint tea to aid digestion. Pairs beautifully with a side of salt-cured olives.