Tunisian Mloukhia – Ingredients and Cooking Method

Tunisian Mloukhia – Ingredients and Cooking Method

Mloukhia is one of the most delicious and popular dishes across Arab countries, known for its unique flavor and nutritional value. It is rich in proteins, carbohydrates, and vitamins that provide the body with energy.

Here’s how to prepare Tunisian Mloukhia.

Ingredients for Tunisian Mloukhia

• 200 grams of dried mloukhia leaves
• ⅔ cup of olive oil + 1 tablespoon
• ¼ cup of tomato paste
• 2 large tablespoons of crushed garlic
• 2 small teaspoons of Tunisian harissa (you may need more, to taste)
• 1 small teaspoon of ground coriander and ground caraway
• Kosher salt to taste
• ½ teaspoon of ground black pepper
• 1 kg of veal, boneless (such as shoulder meat or small pieces from the shank)
• 1 lemon, cut into wedges
• French bread or crusty bread for serving

Cooking Method for Tunisian Mloukhia

1. Grind the Mloukhia:

   • Grind the dried mloukhia leaves using a spice grinder until they turn into a fine powder.

2. Boil Water:

   • In a large pot, boil 8 cups of water.

3. Prepare the Mloukhia Mixture:

   • In a heavy-bottomed pot, combine the ground mloukhia leaves with the olive oil over low heat, stirring well until it begins to boil.
   • Gradually add 1 cup of the boiling water to the mixture, stirring to incorporate.

4. Simmer the Mloukhia:

   • Increase the heat to medium and slowly add the remaining hot water to the mloukhia mixture. Let it cook and combine.
   • Once all the water is added, reduce the heat to low, cover the pot, and simmer the mixture for about 2 to 2½ hours. Stir occasionally to prevent the mloukhia from sticking or burning. The mixture will turn dark green as it cooks.

5. Prepare the Meat:

   • In a separate pot, mix the tomato paste with caraway, harissa, coriander, salt, and black pepper.
   • Add the veal pieces to the pot, and cook over medium heat until the mixture begins to boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally until the meat is tender and fully coated with the sauce.

6. Combine Mloukhia and Meat:

   • Let the meat and sauce simmer for about 1¾ to 2 hours over low heat.

7. Serve:

   • Pour the cooked mloukhia into a serving dish and add the meat sauce on top.
   • Serve with lemon wedges, crusty bread, and additional Tunisian harissa on the side.

Enjoy your Tunisian Mloukhia with its rich flavors and textures!