Mulukhiyah
Silky jute-leaf greens with garlic and tender beef — Egypt's ancient green comfort.
- Total
- 35 min
- Serves
- 4
Egypt's beloved green soup: mulukhiyah (jute leaves) simmered into a silky, slightly viscous broth with garlic, coriander and tender beef. A tempering of fried garlic poured over at the end is the signature aromatic finish. Ladle over rice — it's an ancient, grassy-green comfort that Egyptian tables have loved for millennia.
Ingredients
- 800g Mulukhiyah
- 1 chopped Onion
- 300g Beef
- 1 tsp Salt
- 1 Litre Water
- 1 Garlic Clove
- 1/2 cup Olive Oil
Instructions
- Saute the onions in the 3-4 tablespoons olive oil
- Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side
- Add 1 liter of water or just enough to cover the meat
- Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)
- Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil
- In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)
- Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes
- Add salt to taste
- Serve with a generous amount of lemon juice.
- You can serve it with some short grain rice or some pita bread
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 10 g
Adapted from chefindisguise.com. Rewritten and re-photographed by MealIdeas.
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