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Tunisian beef mloukhia

Tunisian beef mloukhia

  • Main course
  • Tunisian

Beef slowly stewed in a dark sauce of dried jute mallow, olive oil and spices.

Active time1 h

Cooking7 h

Total7 h

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Ingredients

  • 3 tbsp fresh coriander
  • 1 tbsp ground coriander
  • 2 bay leaves
  • 5 garlic cloves
  • 1 onion
  • 1 tomato
  • 700 g beef chuck
  • 1 tsp tomato paste
  • 2000 ml water
  • 1 tbsp harissa
  • 210 ml olive oil
  • 100 g dried jute mallow powder
  • ½ tsp salt
  • 1 tsp ground caraway
  • 1 tsp Tunisian tabel spice mix

Preparation

  1. Cut the beef into large pieces. Peel and chop the onion, then peel and crush the garlic. Peel and deseed the tomato and chop it. Bring the water to the boil in a saucepan.

    5 garlic cloves
    1 onion
    1 tomato
    700 g beef chuck
    2000 ml water
    • knife
    • chopping board
    • saucepan

  2. Heat 60 ml oil in a tall heavy-based pot. Cook the onion, garlic and beef over medium heat. Add the tabel, ground coriander, caraway and salt. Cook for about 10 minutes, turning the meat. Stir in the tomato, tomato paste and bay leaves.

    1 tbsp ground coriander
    2 bay leaves
    1 tsp tomato paste
    210 ml olive oil
    ½ tsp salt
    1 tsp ground caraway
    1 tsp Tunisian tabel spice mix
    • saucepan
    • spoon

  3. Mix the jute mallow powder with the remaining 150 ml oil in a bowl to make a smooth paste. Stir into the pot over medium-low heat for a few minutes without letting it catch. Gradually stir in the boiling water. Add the harissa. Cook over medium-high heat for 15 minutes, watching carefully to prevent boiling over.

    1 tbsp harissa
    100 g dried jute mallow powder
    • mixing bowl
    • spoon
    • saucepan

  4. Wash and chop the fresh coriander, then measure it. Add the fresh coriander. Cover and simmer over very low heat for about 360 minutes, stirring regularly to prevent sticking. The beef should be very tender and the sauce dark. Uncover towards the end and reduce until oil appears on the surface. Remove the bay leaves and serve very hot.

    3 tbsp fresh coriander
    • saucepan with lid
    • spoon
    • knife

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Tunisian beef mloukhia