Print

Creamy Beef and Molokhia Soup with Garlic and Spices Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/creamy-beef-and-molokhia-soup-with-garlic-and-spices-recipe/