Mulukhiyah
Mulukhiyah transforms humble leafy greens into an unexpectedly silky stew through one counterintuitive technique: the leaves are chopped fine, then stirred constantly as they cook, releasing their natural mucilage to create a velvety sauce without cream or thickeners. Beef simmers beneath this verdant blanket, absorbing deep savory notes from garlic and olive oil. This dish appears on Egyptian tables for celebrations, where its luxurious texture belies its modest ingredient list.
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.
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