Mloukhia
Powdered jute leaf cooked down for hours with beef into something almost black. An acquired taste worth acquiring.
Serves 5 · 180 min
Per portion
| Calories | 527 kcal |
|---|---|
| Protein | 31.6 g |
| Carbohydrates | 4.5 g |
| Fat | 39.8 g |
| Saturated fat | 9 g |
| Sugars | 0.1 g |
| Fibre | 12.4 g |
| Sodium | 543.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 150 g mloukhia powder
- 600 g, cubed beef
- 150 ml olive oil
- 4 cloves garlic
- 2 bay leaf
- 1 mgharfa s8ira, ground coriander
Method
- Whisk the mloukhia powder into the olive oil in a cold pot until smooth with no lumps.
- Cook it very gently, stirring, until it darkens and smells nutty.
- Add water gradually, then the garlic and bay.
- Add the beef and let everything simmer two to three hours until nearly black and thick.
- It should coat a spoon heavily. Serve with bread, never rushed.