Mloukhia Sauce (Tunisian Dried Jute Leaf Sauce)

September 12, 2009

Mloukhia Sauce (Tunisian Dried Jute Leaf Sauce) - kvalifood.com

A Tunisian sauce of dried mloukhia (jute mallow) powder simmered for hours with oil, water, spices, and braised meat. This is the specifically Tunisian version – the leaves are dried and ground to powder (not fresh as in Egyptian mloukhia), producing a dark, nearly black-green sauce eaten with crusty bread, never rice.

Serves 6

Ingredients

85 g dried mloukhia powder
130 ml olive oil (or neutral oil)
1.5 L boiling water, plus more, as needed
700 g bone-in beef chuck (or lamb shoulder), cut into large pieces
1 medium onion (~100 g), finely chopped
4 garlic cloves (~20 g), minced
1 tbsp tomato paste
1 tbsp harissa paste, plus more, for serving
1 tbsp ground coriander
1 tsp ground caraway
2 bay leaves
salt, to taste
black pepper, to taste
crusty bread, for serving

Directions

In a heavy pot over low heat, combine the mloukhia powder with the oil. Stir continuously for 2-3 minutes until the powder absorbs the oil and forms a smooth paste.
Gradually whisk in about 500 ml of the boiling water. The mixture will become thick and gelatinous. Keep whisking and add the remaining water in 2-3 additions. Bring to a gentle simmer.
Add the bay leaves, cover, and simmer on the lowest setting for 2 hours, stirring every 15-20 minutes to prevent sticking.
While the sauce simmers, toss the meat with the chopped onion, garlic, tomato paste, harissa, coriander, caraway, salt, and pepper. Let marinate.
After 2 hours, add the seasoned meat and all its marinade to the pot. Add a splash of hot water if the sauce is very thick.
Return to a gentle simmer, cover, and cook another 2-2.5 hours, stirring every 20 minutes. The meat should be fall-apart tender and the sauce deeply dark.
Uncover for the final 20-30 minutes to let the oil rise and the sauce thicken. Taste and adjust salt and harissa. Serve hot with crusty bread.

Notes

Total cook time is approximately 4.5 hours. Long cooking transforms the gelatinous texture into something silky.
The sauce tastes better the next day.
Mloukhia powder is naturally salty – season carefully.
If using tabil spice blend, use 1 tbsp in place of the coriander, caraway, and part of the harissa.