Mulukhiyah

Method10 steps

1. 1

   Step 1: Peel and chop the onion (1). Heat all three tablespoons of the separate onion olive oil (3 tbsp) in the cooking pot and sauté all the chopped onion until softened.

   Uses 1 onion, chopped in step 1 · 3 tbsp extra virgin olive oil for onion sauté

2. 2

   Step 2: Add all the raw beef cubes (300 g) to the actual onion pot. Sear for three to four minutes on each side until browned; browning is the first stage and the beef finishes cooking in the following liquid.

   Sear both sides of the beef cubes · 8 minUses The complete onion pot · 300 g raw beef cubes

3. 3

   Step 3: Add the litre of water (1 litre) to the actual beef-onion pot, enough to cover the meat. Bring to a gentle simmer.

   Uses The complete browned beef-onion pot · 1 litre water, enough to cover the meat

4. 4

   Step 4: Cook over medium heat at a gentle simmer until the beef is cooked through and tender. Check the beef reaches at least 63°C / 145°F and remains hot for at least three minutes; continue simmering as needed for the actual cut.

   Uses The whole beef and onion pot

5. 5

   Step 5: Add all the frozen chopped mulukhiyah (800 g) to the actual cooked beef and broth. Stir until the leaves thaw completely and the whole pot comes to a boil.

   Uses All the cooked beef and broth · 800 g frozen chopped mulukhiyah (two 400 g bags)

6. 6

   Step 6: Separate the whole head of garlic (1) and peel all its cloves. Put all the peeled cloves and the separate quarter cup of olive oil in another pan. Cook over medium-low heat until the garlic is fragrant; keep it pale and do not brown it.

   Uses 1 whole head garlic, cloves peeled in step 6 · ¼ cup extra virgin olive oil for the garlic pan

7. 7

   Step 7: Pour all the actual fragrant garlic and its oil into the mulukhiyah pot. Lower the heat and simmer the whole combined stew for five to ten minutes.

   Simmer the stew with fragrant garlic oil · 10 minUses The complete leaf-and-beef pot · All the actual garlic and garlic-pan oil

8. 8

   Step 8: Taste the finished stew and season with the salt, using the teaspoon as a guide and adjusting to taste.

   Uses All the cooked stew · Salt at the final tasting; use the teaspoon or adjust to taste

9. 9

   Step 9: Ladle the finished stew into four portions and serve with a generous amount of lemon juice.

   Uses All the finished seasoned stew · A generous amount of lemon juice to serve

10. 10

    Step 10: If wanted, warm the ready-cooked short-grain rice and serve it alongside, or serve with pita bread. The stew can also be eaten on its own with the lemon juice.

    Uses The served stew · Cooked short-grain rice for optional serving, as desired · Pita bread for optional serving, as desired