Mulukhiyah
A traditional Egyptian mulukhiyah stew with tender beef, garlic-infused olive oil, and lemon juice.
- 45 min
- 420 kcal
- Egyptian
- Stew
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Sauté the chopped onion in 3–4 tablespoons of the olive oil.
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Step 2:
Add the beef cubes or chicken cutlets, and sear for 3–4 minutes on each side.
3–4 min -
Step 3:
Add 1 liter of water, or just enough to cover the meat.
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Step 4:
Cook over medium heat until the meat is done; the meat may be cooked in a pressure cooker for 5 minutes.
5 min -
Step 5:
Add the mulukhiyah and stir until it thaws completely and comes to a boil.
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Step 6:
In another pan, add 1/4 to 1/2 cup olive oil and the garlic clove.
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Step 7:
Cook over medium-low heat until fragrant; do not brown the garlic, or it will become bitter.
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Step 8:
Add the garlic oil to the mulukhiyah, lower the heat, and simmer for 5–10 minutes.
5–10 min -
Step 9:
Add salt to taste.
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Step 10:
Serve with a generous amount of lemon juice.
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Step 11:
Optionally serve with short-grain rice or pita bread.
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