Recipe Index

Ingredients

• 10½ oz beef, cut into small cubes
• 1 onion, chopped
• 1 qt water
• 1 tsp salt, plus more to taste
• 28¼ oz mulukhiyah leaves, very finely chopped (fresh, or frozen and thawed)
• 6 garlic cloves, minced (a single clove cannot make the ta'leya this dish is known for)
• 1 tsp ground coriander, the standard partner to the garlic here
• 3 tbsp olive oil
• Steamed rice, to serve

Method

1. Put the beef, onion, water, and salt in a pot. Bring to the boil, skim, then simmer for 35 to 45 minutes until the beef is tender. You should have a flavourful broth; top up with a little water if it has reduced below about 3¼ cups.
2. Add the finely chopped mulukhiyah to the broth, stir well, and bring back to a bare simmer. Cook for 7 to 10 minutes only — let it simmer gently but never boil hard, which breaks the leaves' texture.
3. Meanwhile make the ta'leya: heat the olive oil in a small pan, add the garlic, and fry until golden, about 1 to 2 minutes. Add the ground coriander, stir for a few seconds, then pour the sizzling garlic mixture straight into the mulukhiyah and stir it through.
4. Taste for salt, take off the heat at once, and serve over steamed rice.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data