Mulukhiyah
Mulukhiyah is a classic Egyptian dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Mulukhiyah, Onion, Beef and Garlic Clove, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Egyptian cooking, be sure to also explore our recipe for Egyptian Fatteh.
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Ingredients
- Mulukhiyah800g
- Onion1 chopped
- Beef300g
- Salt1 tsp
- Water1 Litre
- Garlic Clove1
- Olive Oil1/2 cup
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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
👨🍳 Chef's Culinary Notes
Cultural Heritage
Mulukhiyah carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown mulukhiyah in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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