It is the lover of the Egyptians; there is hardly an Egyptian who does not like it, or once eaten, added to rice, dipped in bread, or drunk even on its own; It is a middle way between cooked food and “soup”… Molokhia is a basic dish on the Egyptian table, loved by adults and palatable by children. Although Japan has recently attributed molokhia to it, no one disputes Egypt’s culture and popularity over it. Everyone acknowledges the Egyptian origin of molokhia and the skill of the Egyptians in making it, but at the beginning of its appearance, the kings took it away from the common people so that it would be their exclusive meal. Therefore, molokhia had a long journey from the court of the royal palaces until it reached the plates of the common Egyptians. Molokhia is one of the types of flowering plants “linden”, which includes from 40 to 100 varieties, and differs in the length of the sticks, and has small flowers of yellow color, these flowers produce a group of seeds that produce leaves, and these leaves are used in making the well-known dish of mallow, and the mallow dish is One of the favorite foods in many countries, especially Sudan, Egypt, the Levant, Morocco, Tunisia, and Algeria. The cultivation of mallow is active in warm weather, as its seeds do not germinate except at high temperatures, and they are harvested after 3 months of cultivation in the cold seasons when they reach an appropriate size, while in the warm seasons they are harvested after a month and a half to two months of cultivation, and they need A large amount of water, so it must be taken into account that the soil does not dry out after planting until germination and then irrigated according to the prevailing weather and the type of soil for the regular growth of plants and the quality of their leaves. Molokhia dish is rich in magnesium, fiber, and vitamins, you will be astonished by how delicious this recipe is.
- 100 ml olive oil about a glass
- 2 pounds of boneless beef such as bourguignon, ribs, stew, etc.
- 1 onion
- 6 to 7 cloves of garlic
- 2 or 3 bay leaves
- 1 teaspoon of harissa
- 2 cups of molokhia powder
- 1 large rounded tablespoon of oriental spices such as ras el hanout or allspices OTHERWISE you can add 1 tablespoon of coriander with 1 tablespoon of caraway
- Pour the water into a large saucepan and bring to a boil.
- Cut the beef into large pieces. Chop the garlic and onions.
- Pour the olive oil into a casserole dish. Put the onions to color then sear the beef. Once seared, remove the casserole from the heat then reserve the meat and onions, leaving the olive oil well.
- Sprinkle the molokhia powder while stirring vigorously until a paste forms.
- When the molokhia paste forms, put the casserole on very light heat, then pour the boiling water little by a little while mixing vigorously so as not to make lumps. Pour the water until it reaches 3/4 of the casserole dish. Check that the heat is very light and simmer for an hour, stirring occasionally.
- Then add all the ingredients: the previously seared meat, onions, garlic, bay leaf, harissa, and spices. You can then season with your sauce.
- Let simmer the dish between 2 and 3 hours to release the flavors. Be careful, the meat must not decompose, otherwise, it does, remove it for a while before putting it back in the molokhia
- Cooking is perfect when the olive oil rises to the surface, it's ready!
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