In brief
- Tunisian mloukhia: a thick stew of Jew's mallow leaves with slow-simmered beef
- Origin: Tunisia, Maghreb (Tunis and the Tunisian Sahel)
- Serves: 6 people (preparation 25 min, cooking 2 h)
- Difficulty: Easy (main dish for Eid and family celebrations)
Origins and cultural history of Tunisian Mloukhia
Mloukhia (ملوخية) is one of the most identity-defining dishes of Tunisian cuisine, made from dried leaves of Jew's mallow (jute) finely ground into a dark green powder. Unlike the Egyptian version (green and liquid), Tunisian mloukhia is a blackish, thick sauce, simmered for a long time, often prepared the day before for an even deeper flavour.
An emblematic dish of Eid al-Adha and big family occasions, mloukhia brings the Tunisian diaspora in France, Belgium and Switzerland together around a steaming pot whose aroma immediately recalls home. Its preparation takes patience: 2 hours of slow cooking over low heat lets the meat become tender and the sauce thicken naturally.
Ingredients for 6 people
- 200 g mloukhia (powder of dried Jew's mallow leaves)
- 1 kg stewing beef (chuck, shin)
- 4 onions, sliced
- 6 cloves of garlic, crushed
- 1 glass (200 ml) of olive oil
- 2 tbsp tomato paste
- 2 tsp sweet chilli (pulp or powder)
- 1 tsp tabel (Tunisian blend: coriander, caraway, dried garlic)
- 1 tsp ground cumin
- 2 bay leaves
- Salt, black pepper
Step-by-step preparation
- Dissolve the powder: in a large bowl, gradually mix the mloukhia powder with about 500 ml of lukewarm water until you get a smooth paste with no lumps.
- Cook the aromatic base: in a large casserole, heat the olive oil and fry the sliced onions for 10 minutes over low heat until well golden.
- Add the garlic and spices: stir in the crushed garlic, tabel, cumin and sweet chilli. Fry for 2 minutes.
- Add the tomato paste: add the paste and cook it for 3 minutes, stirring.
- Pour in the dissolved mloukhia: add the mloukhia paste to the casserole and whisk vigorously to avoid lumps.
- Add the meat: add the pieces of beef and the bay leaves, season with salt and pepper. Cover with water (about 1 litre).
- Simmer for a long time: cover and simmer over very low heat for 2 hours, stirring every 20 minutes. The sauce should reduce and darken.
- Adjust the consistency: if the sauce reduces too much, add a little boiling water. It should be thick, almost creamy.
- Serve: check the seasoning and serve piping hot with semolina bread or white rice.
NKOSI chef's tips
- Mloukhia is better the next day: make it the day before and reheat it gently.
- For a deep black colour, extend the cooking to up to 3 hours over low heat.
- Never let it boil hard: the sauce risks splitting and turning grainy.
- Add a squeeze of lemon at serving to balance the richness.
Variations and adaptations
Depending on the regions of Tunisia and family preferences, mloukhia comes in several versions:
- Tunis version: with beef, the most classic
- Sahel version: with lamb, more fragrant
- Chicken version: a light variation, with cooking cut to 1 h 30
- Vegetarian version: replace the meat with chickpeas and mushrooms. Top up with a rich vegetable stock.
- Eid version: with freshly slaughtered mutton, the signature of the feast day
How to serve and accompany it?
Mloukhia is always served piping hot, in a deep plate, with a starch for generous mopping up. Here are the traditional accompaniments:
- Tunisian semolina bread (khobz tâbouna): the most authentic
- Fragrant white rice: for those who prefer the modern version
- Mechouia salad: a Tunisian salad of grilled peppers, essential freshness
- Black olives and harissa: to lift and round things off
What to know about mloukhia
Mloukhia is made with powdered dried jute mallow leaves, simmered for a very long time with olive oil and beef until the sauce is almost black. In Tunisia it is prepared in particular for the Islamic New Year and for special occasions.
Frequently asked questions
What is the difference between Tunisian and Egyptian mloukhia?
Tunisian mloukhia uses dried leaves ground to a powder, giving a thick black sauce simmered for a long time. Egyptian mloukhia uses chopped fresh or frozen leaves, producing a more liquid green soup served over rice and chicken.
How long does mloukhia keep?
Mloukhia keeps for 3 to 4 days in the fridge in an airtight container. It freezes very well for up to 3 months. Reheat gently over low heat, adding a little water if needed.
Where can I find mloukhia powder in France?
Mloukhia powder, Tunisian tabel, harissa and all the Tunisian spices are available on nkosiagro.com, your online African and Caribbean grocery. NKOSI delivers to France, Belgium, Switzerland and Luxembourg within a few days.
Where to find the ingredients in France?
All the essential ingredients for Tunisian mloukhia are available on nkosiagro.com:
- Tunisian spices: tabel, cumin, sweet chilli, ground coriander
- Sauces and pastes: harissa, tomato paste, extra virgin olive oil
- Tunisian specialities: mloukhia powder, fine semolina
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