Mulukhiyah

What you need

Ingredients

Measured for 6 servings.

• 800 gChopped mulukhiyah leaves, fresh or frozen
• 120 gOnion
• 300 gLean Beef Stewing Cubes
• 5 gSalt
• 1000 mlWater
• 1 pcs (approx. 5 g)Garlic Clove
• 120 mlOlive Oil

Make it

Method

1. 01

   Cut 300 g lean beef into small stew cubes and chop the onion. Use about 20 ml of the measured 120 ml oil to soften the onion for 4–5 minutes, add the beef and sear briefly, then pour in 1 litre water and skim the surface as it comes to a boil.

2. 02

   Cover and simmer gently for about 45–55 minutes, until the beef is fork-tender. Stir in 800 g chopped fresh or frozen mulukhiyah leaves; thaw frozen leaves in the hot broth and simmer another 5–10 minutes. Avoid a rolling boil after adding the leaves.

3. 03

   Warm the remaining approximately 100 ml measured oil with the single minced garlic clove over medium-low heat for 1–2 minutes, just until fragrant, then stir all of it into the soup. Add the listed 5 g salt to taste and divide into six smaller bowls. Rice, bread and lemon are optional but not included in these nutrition values.