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Hearty Beef and Molokhia Soup with Spiced Garlic Butter Recipe

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★★★★★

4.8 from 111 reviews

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/hearty-beef-and-molokhia-soup-with-spiced-garlic-butter-recipe/