Mloukhiya is one of my top three all-time favorite dishes because it tastes spicy, garlicky, coriandery, and lemony all at once.
INGREDIENTS
INSTRUCTIONS
In a pot on high heat, fry the onions and some garlic in the sunflower oil.
Add the minced meat, some dried coriander, salt, black pepper and Arabic mixed spice. Keep stirring until the meat becomes brown (don’t let it stay in clumps). You will notice the meat releases water - don’t let it all evaporate.
Lower the heat to medium and start adding the mloukhiyeh leaves. Add a few handfuls at a time and stir until the mloukhiyeh wilts. Repeat until you’ve added all the mloukhiyeh.
Add the water (hot), some dried coriander and salt and mix. Place the tomato on top and let simmer uncovered until half cooked (about 10 minutes).
Add the rest of the crushed garlic and most of the fresh coriander (leave some of the side for garnish). Continue to simmer uncovered until cooked.
Ingredients
Directions
In a pot on high heat, fry the onions and some garlic in the sunflower oil.
Add the minced meat, some dried coriander, salt, black pepper and Arabic mixed spice. Keep stirring until the meat becomes brown (don’t let it stay in clumps). You will notice the meat releases water - don’t let it all evaporate.
Lower the heat to medium and start adding the mloukhiyeh leaves. Add a few handfuls at a time and stir until the mloukhiyeh wilts. Repeat until you’ve added all the mloukhiyeh.
Add the water (hot), some dried coriander and salt and mix. Place the tomato on top and let simmer uncovered until half cooked (about 10 minutes).
Add the rest of the crushed garlic and most of the fresh coriander (leave some of the side for garnish). Continue to simmer uncovered until cooked.
