Mouloukhié

🌿 Jute mallow leaf sauce with gently simmered beef and a slightly slippery texture.

Ingredients

• 500 g boneless stewing beef
• 400 g plain chopped frozen food-grade jute mallow leaves
• 150 g onion
• 10 g garlic
• 20 ml oil
• 900 ml water, plus small evaporation adjustments
• 4 g salt
• 1 g black pepper

Preparation

Cut beef into even 3 cm cubes. Slice onion and chop garlic with clean tools. Choose culinary jute mallow leaves, not an ornamental plant or unidentified wild leaves.

Heat oil in casserole. Brown beef in two batches 8 minutes total and reserve on a clean plate. Cook onion 5 minutes and garlic 1 minute.

Return beef, add 900 ml water, salt and pepper. Simmer almost covered about 75 minutes until meat is already tender; extend before adding leaves if needed, replacing evaporation with a little hot water.

Gradually add 400 g chopped frozen mallow according to packet directions. Return to a simmer and cook about 15–20 minutes, stirring gently, until leaves cooked and sauce uniform. Check beef also separates easily with a fork.

Rest 5 minutes and share meat and sauce into 4 portions. Reference: 20 preparation, about 110 cooking and 5 resting, total 135 minutes; time depends on beef and leaf product.