Hearty Beef and Molokhia Soup with Spiced Garlic Butter Recipe

Introduction

Molokhia is a comforting and flavorful Middle Eastern stew made with tender beef and nutrient-rich molokhia leaves. This hearty dish is known for its unique texture and aromatic spices, perfect for a satisfying family meal.

Ingredients

• 800 g beef, diced (1.7 lb)
• 1 kiwi (optional, to tenderize the meat)
• 3 tbsp olive oil
• 2 bay leaves
• 5 allspice/Pimenta
• ½ tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 2 beef stock cubes
• 2 liters water (67 fl. oz)
• 2 packets frozen molokhia (800 g / 1.7 lb)
• 2 tbsp butter
• 5-6 garlic cloves
• 5 tbsp dried coriander powder
• 1 tbsp cumin powder

Instructions

1. Step 1: (Optional) Tenderize the beef by rubbing it with the kiwi, then set aside.
2. Step 2: Heat olive oil in a casserole and brown the beef cubes until seared on all sides.
3. Step 3: Add a carrot, beef stock cubes, pepper, cayenne pepper, allspice, bay leaves, and water to the beef. Bring to a boil, then simmer for about 1 hour or until the meat is tender enough to shred.
4. Step 4: While the beef cooks, prepare Arabic rice and keep it aside.
5. Step 5: Remove the beef from the broth and strain the broth through a fine mesh strainer.
6. Step 6: Mash the cooked carrot into the strained broth for extra flavor.
7. Step 7: Add the frozen molokhia to the broth and stir on low heat until it melts. Remove from heat.
8. Step 8: Prepare the garlic and spices by grinding the dried coriander (or mixing with coriander powder) using a pestle.
9. Step 9: Heat butter in a frying pan, add pressed garlic, and sauté until fragrant and golden, avoiding burning.
10. Step 10: Stir in coriander powder and cumin, cooking with garlic for 30 seconds to 1 minute.
11. Step 11: Pour a cup of molokhia soup into the pan with the garlic and spices, mix well, then add this mixture back into the main pot. Cover immediately and let it rest for a few minutes.
12. Step 12: Taste the soup and adjust salt or spices as needed. To intensify flavor, sauté more garlic and spices in butter and add to the soup.
13. Step 13: Serve the molokhia hot with Arabic rice and the cooked beef on the side.

Tips & Variations

• Using kiwi to tenderize the beef helps make the meat extra soft but can be skipped if preferred.
• Fresh molokhia leaves can be used if available, though frozen is more convenient.
• Adjust cayenne pepper to control the heat level according to your taste.
• For a richer flavor, add a splash of lemon juice when serving.

Storage

Store leftover molokhia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after cooling; simply add a little water or broth when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of beef?

Yes, chicken or lamb can be used as alternatives, but cooking times will vary accordingly. Adjust cooking times until the meat is tender.

Is molokhia healthy?

Molokhia is packed with vitamins, minerals, and antioxidants. It’s a nutritious leafy green often praised for its health benefits and is a great addition to a balanced diet.

Hearty Beef and Molokhia Soup with Spiced Garlic Butter Recipe

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Molokhia is a traditional Middle Eastern stew made with tender beef and a nutritious green leafy vegetable called molokhia. This hearty dish is slow-cooked with aromatic spices and garlic, served alongside fragrant Arabic rice for a comforting and flavorful meal.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Beef and Broth

• 800 g Beef, diced (1.7 lb)
• 1 Kiwi (optional, to tenderize the meat)
• 3 tbsp Olive oil
• 2 Bay leaves
• 5 Allspice / Pimenta berries
• ½ tsp Cayenne pepper
• 1 tsp Black pepper
• 1 tsp Salt
• 2 Beef stock cubes
• 2 liter Water (67 fl.oz)
• 1 Carrot (for broth flavor and straining)

Molokhia and Spice Mix

• 2 packets Molokhia frozen 800 g (1.7 lb)
• 2 tbsp Butter
• 5–6 Garlic cloves, pressed
• 5 tbsp Coriander, dry or powder
• 1 tbsp Cumin powder

Instructions

1. Tenderize the Meat: (Optional) Use a peeled kiwi to tenderize the beef by gently rubbing the meat with the kiwi, which helps break down the fibers for a more tender texture.
2. Brown the Beef: Heat olive oil in a large casserole dish over medium heat. Add the diced beef cubes and brown on all sides to seal in the flavors.
3. Simmer Beef and Broth: Add a whole carrot, beef stock cubes, black pepper, cayenne pepper, allspice berries, bay leaves, and water to the browned beef. Bring to a boil, then reduce heat and let simmer for about 1 hour or until the meat is tender and nearly shreddable.
4. Prepare Arabic Rice: While the beef cooks, prepare the Arabic rice according to your preferred method and set it aside ready to serve.
5. Strain Broth and Remove Meat: Once the beef is tender, remove the meat from the pot. Strain the broth through a fine mesh strainer to remove all solids. Mash the cooked carrot into the broth to enhance flavor and texture.
6. Add Molokhia to Broth: Return the strained broth to low heat. Add the frozen molokhia leaves and stir continuously until the molokhia has fully melted into the broth. Turn off the heat once mixed.
7. Prepare Garlic and Spices: Using a pestle, grind the dry coriander to release its aroma. In a frying pan, heat butter over medium heat. Add pressed garlic and sauté until fragrant and golden, taking care not to burn it.
8. Sauté Spices: Add coriander powder and cumin to the garlic in the pan. Sauté together for 30 seconds to 1 minute to blend the flavors.
9. Mix Spice Mixture with Molokhia Soup: Take a cup of the molokhia soup and add it to the garlic and spice mixture in the pan. Mix well to combine, then pour this flavorful mixture back into the large pot with the molokhia soup. Immediately cover with a lid and let it sit for a few minutes to allow the flavors to meld.
10. Final Seasoning Adjustments: Taste the molokhia soup and add additional salt if needed. If more spice or garlic flavor is desired, repeat sautéing the butter, garlic, coriander, and cumin, then stir into the molokhia again.
11. Serve: Serve the molokhia hot alongside the prepared Arabic rice and the tender beef meat for an authentic, hearty meal.

Notes

• The kiwi tenderizing step is optional but helps break down the meat fibers for more tenderness.
• Using frozen molokhia is traditional and convenient, but fresh leaves can be used if available.
• Allspice berries add a distinctive aroma; if unavailable, ground allspice can be substituted.
• Be sure not to overcook the garlic in the butter to avoid bitterness.
• Molokhia can thicken as it cools; reheat gently with a little water or broth if necessary.

Keywords: Molokhia, Middle Eastern stew, beef stew, Arabic rice, traditional soup, lamb alternative, coriander, cumin, garlic