Mulukhiyah
If you are looking for a reliable beef recipe, this Mulukhiyah is one to keep: 7 ingredients, 10 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets mulukhiyah soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 800 g Mulukhiyah
- 1 Chopped Onion
- 300 g Ground Beef
- 1 tsp Salt
- 1 l Water
- 1 Garlic Clove
- ½ cup Olive Oil
Method
- Saute the onions in the 3-4 tablespoons olive oil
- Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side
- Add 1 liter of water or just enough to cover the meat
- Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)
- Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil
- In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)
- Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes
- Add salt to taste
- Serve with a generous amount of lemon juice.
- You can serve it with some short grain rice or some pita bread
Tips for the best Mulukhiyah
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 7 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens mulukhiyah and drives off the liquid too fast.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Egyptian base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Mulukhiyah recipe hard to make?
It is rated hard: 7 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
Can I make Mulukhiyah ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for mulukhiyah?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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