Creamy Beef and Molokhia Soup with Garlic and Spices Recipe

Introduction

Molokhia is a beloved Middle Eastern green leafy soup known for its rich, savory flavor and tender meat. This hearty dish combines tender beef and aromatic spices for a comforting meal perfect for any occasion.

Ingredients

• 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 liters Water (67 fl. oz)
• 2 packets Molokhia frozen, 800 g (1.7 lb)
• 2 tbsp Butter
• 5-6 Garlic cloves
• 5 tbsp Dry coriander (powder or ground)
• 1 tbsp Cumin powder

Instructions

1. Step 1: Optional: Tenderize the beef by rubbing it with the kiwi and letting it rest briefly, then rinse off the kiwi.
2. Step 2: In a large casserole, heat the olive oil and brown the beef cubes on all sides.
3. Step 3: Add one carrot, the bay leaves, allspice, cayenne pepper, black pepper, salt, beef stock cubes, and water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the meat is tender and nearly shredding.
4. Step 4: While the beef cooks, prepare Arabic rice as a side and set it aside.
5. Step 5: Remove the beef from the broth and strain the liquid through a fine mesh. Mash the carrot into the broth for extra flavor.
6. Step 6: Add the frozen molokhia leaves to the broth. Cook on low heat, stirring occasionally, until the molokhia fully melts. Turn off the heat.
7. Step 7: Prepare the garlic and spices: grind the dry coriander if whole, or mix ground coriander with cumin powder.
8. Step 8: Heat the butter in a frying pan, add pressed garlic cloves, and sauté gently until golden and fragrant, being careful not to burn the garlic.
9. Step 9: Add the ground coriander and cumin to the garlic and sauté together for 30 seconds to 1 minute.
10. Step 10: Pour a cup of the molokhia soup into the pan to mix with the garlic and spices. Stir well, then return this mixture to the main soup pot, cover immediately, and let it sit for a few minutes to blend flavors.
11. Step 11: Taste the soup and adjust seasoning with extra salt or spices if desired. You can repeat the garlic-spice butter mixture to intensify the flavor.
12. Step 12: Serve the molokhia hot, accompanied by the Arabic rice and cooked beef.

Tips & Variations

• Using kiwi to tenderize the beef helps achieve extra soft meat but is optional if you prefer a quicker preparation.
• Adjust cayenne pepper to control the heat level according to your taste.
• For a richer taste, add a squeeze of lemon juice just before serving.
• Fresh molokhia leaves can be used instead of frozen if available; shred them finely before adding to the broth.

Storage

Store leftover molokhia soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of beef for molokhia?

Yes, chicken is a popular alternative. Use bone-in pieces for more flavor and adjust the cooking time until the meat is tender.

Is molokhia healthy?

Molokhia is nutritious, rich in vitamins, minerals, and antioxidants thanks to its leafy greens and spices. Using lean meat and moderate oil makes it a wholesome dish.

Creamy Beef and Molokhia Soup with Garlic and Spices Recipe

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4.6 from 134 reviews

Molokhia is a traditional Middle Eastern stew featuring tender beef simmered to perfection in a flavorful broth with frozen molokhia leaves. This comforting dish is enriched with aromatic spices such as coriander, cumin, garlic, and allspice, and is typically served over fragrant Arabic rice. The recipe combines slow simmering and sautéing techniques to create a rich, hearty soup bursting with taste and cultural heritage.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Meat and Broth

• 800 g Beef diced (1.7 lb)
• 1 Kiwi (optional, for tenderizing meat)
• 3 tbsp Olive oil
• 2 Bay leaves
• 5 Allspice / Pimenta
• ½ tsp Cayenne pepper
• 1 tsp Black pepper
• 1 tsp Salt
• 2 Beef stock cubes
• 2 liters Water (67 fl. oz)
• 1 Carrot (for broth flavor and mashing)

Molokhia and Seasoning

• 2 packets frozen Molokhia (800 g / 1.7 lb total)
• 2 tbsp Butter
• 5–6 Garlic cloves, pressed
• 5 tbsp Dry coriander powder
• 1 tbsp Cumin powder

Instructions

1. Tenderize the Beef: Optionally, tenderize the diced beef by rubbing it with the kiwi fruit. This helps break down the fibers and makes the meat more tender after cooking.
2. Brown the Beef: Heat olive oil in a casserole or large pot over medium heat. Add the beef cubes and brown them evenly to develop flavor.
3. Simmer the Broth: Add a peeled carrot, two beef stock cubes, black pepper, cayenne pepper, allspice, and bay leaves to the pot. Pour in 2 liters of water and bring to a boil. Lower the heat and let it simmer for about 1 hour, or until the beef is very tender and almost shredding apart.
4. Prepare Arabic Rice: While the beef simmers, cook your preferred style of Arabic rice and set it aside for serving.
5. Strain the Broth: Remove the beef cubes from the pot and set aside. Strain the broth through a fine mesh to remove solids, then mash the carrot into the broth using the back of a spoon or a masher to add flavor and body.
6. Add Molokhia Leaves: Return the strained broth to low heat. Add the frozen molokhia leaves gradually, stirring continuously until the leaves are completely melted and incorporated. Once melted, turn off the heat.
7. Prepare Garlic and Spice Mixture: Using a pestle and mortar, grind dry coriander seeds if whole, or use coriander powder. In a frying pan, heat 2 tablespoons of butter over medium heat, then add the pressed garlic cloves. Sauté until golden and fragrant without burning.
8. Sauté Spices: Add the ground coriander and cumin powder to the garlic in the pan. Sauté the mixture for 30 seconds to 1 minute to release the spices’ aroma.
9. Combine and Infuse: Pour a cup of molokhia soup into the frying pan with the garlic and spices mixture and stir well. Then return this aromatic mixture back into the main molokhia soup pot. Immediately cover the pot with a lid and let it sit off the heat for several minutes to allow flavors to meld.
10. Adjust Seasoning and Serve: Taste the molokhia soup and adjust salt or spices as needed. If you want a stronger flavor, repeat the garlic and spice sauté and add more to the soup. Serve the molokhia with the cooked Arabic rice and the tender beef cubes on the side or mixed in.

Notes

• Kiwi is used as a natural meat tenderizer and is optional.
• Using frozen molokhia leaves is traditional and convenient; fresh leaves can be used if available but will require careful cleaning and preparation.
• The carrot is mashed into the broth to enhance body and flavor without adding texture.
• Be careful not to overcook the garlic in the butter to avoid bitterness.
• Molokhia is often served with rice and sometimes accompanied by lemon wedges for added acidity.
• Adjust spices according to your taste preferences for heat and depth of flavor.

Keywords: Molokhia, Beef stew, Middle Eastern soup, Arabic cuisine, Molokhia leaves, Traditional stew, Spiced beef soup