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Egyptian Molokhia with Beef

Molokhia over rice with tender diced beef

Egyptian Molokhia with Beef

(Aslo spelt as Mulukhiyah, Mloukhiya, Molokhia, Molohiya, Mulukhiyya, Malukhiyah, or Moroheiya)


1Kg Diced Beef, cut into 2-3cm cubes
1 Large Onion, halved
2 Bay Leaves
Salt and Pepper to taste
750g Bag Frozen Molokhia or Fresh Molokhia Leaves, finely chopped
3 Tbsp Butter
6 Garlic Cloves, crushed
1 Tsp Ground Coriander (optional)
2 Cups of Cooked Rice, boiled, drained well

Dressing: (Optional)
1/2 Small Onion, finely chopped
1/2 Cup White Vinegar


  1. In a large saucepan add 2 litres of water, beef, onion, bay leaves, salt and pepper, bring to a boil.
  2. Reduce heat and simmer covered for 60 minutes until the beef is tender, discard onion halves.
  3. Add the molokhia and ground coriander then let simmer on a low heat uncovered for 2 minutes.
  4. While the molokhia is simmering, in a frying pan melt the butter then add the garlic stirring until the garlic is golden then pour into the molokhia saucepan, stir and simmer for 1 more minute then turn heat off.
  5. Serve the molokhia with beef over rice and add the vinegar dressing as desired.

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