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Archive for the ‘Entrees’ Category

Molokhiya (Tunisian Style) — مُلخية تونسية

Posted in Red Meat on July 25, 2010| 6 Comments »


I first had this dish at a Tunisian sister’s whose mother had come to visit. Her mother made us couscous of course, but she also made this VERY colorful dish. I LOVED IT ! It literally bursts with flavor ( the main ingredient in this dish is dried and finely ground Molokhiya–not like other Molokhiya dishes that require either fresh minced Molokhiya or whole dry Molokhiya leaves). It is UNFORGETTABLY DELICIOUS !

Before you start making this dish put a pot of water to boil–a 2 quart pot.

You will need the following:

1) Ground Molokhiya. FINELY GROUND TO A POWDER! It might be hard to come by, but you can sometimes buy the dried Molokhiya and grind it yourself. 6 tblsp–1 tblsp of each person is the measurement that my Tunisian friend said is their unit of measure for this dish.

2) 1 pound of veal–boneless cut into medium sized pieces.

3) 2 tblsp of tomato paste

4) Ground coriander (1/2 tsp)

5) Ground caraway (1/2 tsp)

6) 3 cloves of garlic–finely minced.

7) sprinkle of pepper

8 )  salt to taste–but make sure that you do not add too much salt as it will become VERY salty. So just a sprinkle and then you can add more as desired.

9) Canola oil–enough for the dried Molokhiya into a runny mixture (not a paste)

Okay let’s start. Mix in the oil with the dried Molokhiya powder. NOW PAY ATTENTION to this first step as it can either make the dish a success or failure. In a pan place the Molokhiya mixed with the oil and place on very low heat. Just went it starts to bubble–JUST STARTS–add a cup of the boiling water and mix quickly. It will absorb the water so add another cup and stir. When it starts to bubble then place in a 2 quart pot (the thicker the better, so it does not stick to the bottom and burn).

When it is in the pot, place on medium heat and add water to 3/4 of the pot. Cover and let boil for 2 hours and a 1/2. Make sure every 15 minutes you give it a stir–we are doing this out of fear that it will stick to the bottom and burn.

After 2 1/2 hours, wash the meat and mix in ingredients 3-7 and place on top of the boiling Molokhiyah. Let boil for another hour and a half (not forgetting to stir every 10-15 minutes).

You will know it is done when the oil comes to the surface, meat is tender and the sauce has reduced to about a quarter of the pot.

Serve with french bread. Enjoy !

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Veal with Vegetables

Posted in Red Meat on July 25, 2010| Leave a Comment »


This is a one pot dish. VERY DELISH !!!

In a big pot place the following:

1) 3 pounds of veal cut into big pieces (if you cut them into small or medium pieces, they won’t retain their shape in the long cooking process)

2) 1/2 bunch of cilantro washed and tied with a piece of string

3) 2 tsp of freshly ground pepper

4) salt to taste

5) 2 big onions finely sliced

6) 12 saffron threads (crushed between your fingers)

7) Saffron food coloring (orange)–a sprinkle or 1/4 tsp.

8) 1 tsp ground ginger

9) 3 tblsp of Olive Oil

Cover the pot and leave on first high heat until you can hear it bubbling. then leave on medium heat for 30 minutes.

After 30 minutes add:

1) 2 tomatoes, diced.

Leave for another 30 hour. Then add boiling water until it covers the meat completely. Leave on heat again to cook for another 20 minutes. In the mean time. Cut up the vegetables you would like–i used potatoes and Zucchini. I cut them into big pieces–i.e. just halve them.

After the 20 minutes i added the potatoes and let them cook with the rest of the ingredients for 10 minutes, and then added the zucchini and let cook for another 10 minutes. You will know it is done when the meat is tender and the oil rises to the surface.

Serve with bread of your choice.

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