Mulukhiyah

Ingredients

• 800 gfrozen mulukhiyah (jew's mallow leaves), available at Middle Eastern grocery stores
• 300 gbeef (stewing cut), cut into cubes
• 1onion, chopped
• 1garlic cloves, for the garlic oil finish
• olive oil, approx 3-4 tbsp for sautéing, rest for garlic oil
• 1000 mlwater, to cover the meat
• 1 tspsalt
• lemon

Method

1. 1

   Sauté the onion in 3–4 tbsp olive oil in a large pot over medium heat until softened.

2. 2

   Add the beef cubes and sear for 3–4 minutes each side until browned.

3. 3

   Add 1 litre of water (or just enough to cover the meat). Cook over medium heat until the beef is tender, about 20–30 minutes. A pressure cooker reduces this to 5 minutes at pressure.

4. 4

   Add the frozen mulukhiyah and stir until fully thawed and the soup comes to a boil.

5. 5

   In a small separate pan, heat the remaining olive oil with the garlic cloves over medium-low heat until fragrant but not browned. Pour the garlic oil into the mulukhiyah.

6. 6

   Reduce heat and simmer for 5–10 minutes. Add salt to taste. Serve with a generous squeeze of lemon juice, accompanied by rice or pita bread.