1½ teaspoons coarse kosher salt (more or less to taste)
4 large cloves garlic, crushed using a mortar and pestle or grated on a microplane
Fresh lemon wedges, for serving
Fresh Middle Eastern flatbread (khubz), for serving
Instructions
Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat; add half the meat and sear, cooking about 2 minutes per side. Transfer the seared meat to a bowl and cook the remaining meat the same way.
Add the beef back into the pot along with the beef stock (the stock should just cover the meat). Bring to a boil over high heat, then cover the pot, turn the heat down to simmer, and cook until the meat is tender and the liquid is evaporated, about 1 hour to 1 hour 15 minutes.
Turn the heat up to medium and stir in the thawed molokhia waraq and the salt; cook until there isn’t any liquid in the bottom of the pot, about 5 to 10 minutes, stirring occasionally.
Heat the remaining 2 tablespoons olive oil in a small skillet over medium-low heat; add the garlic and cook 1 minute, stirring constantly. Stir into the molokhia.
Transfer the molokhia to a serving bowl and serve with fresh lemon wedges to squeeze on top and fresh flatbread to scoop it up.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/molokhia-waraq/