Prepare this Tunisian Mloukhiah Delicacy with these Recipes

Mloukhia is a traditional Tunisian stew made with dried Jew’s mallow and beef, usually eaten with Tunisian Italian bread.


  • 3 ounces of dried Jew’s mallow powder (mloukhia)
  • 1 ½ pounds beef, coarsely chopped (hock, chuck, shoulder or cheek)
  • ¾ cups of olive oil (or sunflower oil)
  • 2 quarts of boiling water (or more)
  • 1 teaspoon tabel (Tunisia spice blend)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground caraway
  • 5 cloves garlic, pressed
  • 1 chopped onion
  • 1 tomato, peeled, seeded and crushed
  • 1 teaspoon tomato paste
  • 2 bay leaves
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoons of salt
  • 1 tablespoon harissa


  1. Pour 4 tablespoons of oil into a heavy bottom non-stick stockpot and heat.
  2. Saute the onion, garlic, and meat over medium heat.
  3. Add the spices and salt and fry over medium heat for 10 minutes, regularly turning the pieces of meat.
  4. Add tomato and tomato paste and the bay leaves. Stir well.
  5. In a bowl, mix the jew mallow’s powder with the rest of the oil until you get a smooth paste.
  6. Pour this mixture over the meat and simmer for a few minutes over medium heat, being careful to stir well with a spatula so that it does not stick to the bottom.
  7. Add boiling water 4 to 5 times, making sure to stir well between the additions.
  8. Cook for 15 minutes on medium heat, making sure it does not overflow.
  9. Add the chopped cilantro and mix well.
  10. Reduce heat and simmer, covered, for 5 to 6 hours.
  11. Uncover and allow the sauce to reduce until oil begins to appear on the surface.


To know if the mloukhia is ready, dip a piece of bread, if it is wet, it is not cooked yet.
Beware, mloukhia should not be eaten with a spoon; it should be served with warm bread, preferably Tunisian Italian bread.

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