Molokhia Waraq
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Ingredients
  • 4 tablespoons olive oil, divided
  • 1½ lbs beef (or lamb) stew meat
  • 2½ cups beef stock
  • 2 (14 oz/400 g) bags frozen molokhia waraq, thawed (not drained)
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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/