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Algerian Mloukhia Recipe
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Authentic Algerian Mloukhiya Recipe

If you are exploring the rich culinary heritage of North Africa, you must try this traditional 2 Algerian Mloukhia Recipe: Authentic East Jute Stew. Deeply rooted in the food culture of Eastern Algeria—specifically in cities like Annaba, Guelma, and Souk Ahras—this unique dish is unlike anything else in world cuisine. Known for its velvety texture, deep green color, and intense garlic aroma, it is a celebratory meal usually prepared for special occasions, Islamic New Year, or family gatherings. Mastering this specific recipe requires patience, but the final flavor profile is an absolute masterpiece for food lovers.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 أشخاص
Course: main course
Cuisine: algerian, North African
Calories: 450
Ingredients Method Notes

Ingredients
  

  • == The Molokhia Base ==
  • 100 g Fine Powdered Dried Molokhia
  • 1/2 cup Extra Virgin Olive Oil or Vegetable Oil
  • == The Meat & Aromatic Sauce ==
  • 700 g Beef or Lamb cut into large chunks
  • 1 Large Onion finely minced
  • 6-8 Garlic Cloves minced or crushed
  • 1 tbsp Tomato Paste
  • 1 tsp Caraway Seeds Tabil
  • 1 tsp Coriander
  • 1 tsp Harissa optional for heat
  • Salt and Black Pepper to taste
  • 2 Bay Leaves
  • Boiling water approx. 1.5 - 2 Liters

Method
 

  1. Mix the Molokhia Base: In a deep heavy pot, combine the powdered Molokhia with oil cold. Stir well with a wooden spoon until it forms a smooth, dark green paste with no lumps.
  2. Cook the Molokhia Base: Place the pot over low heat and gently sauté the oil-molokhia mixture for 3-5 minutes, stirring constantly (do not let it burn).
  3. Add Boiling Water: Carefully pour boiling water into the pot while stirring vigorously. The mixture will swell and darken. Let it simmer gently on low heat for 30 minutes.
  4. Season and Add Meat: In a separate bowl, marinate the meat chunks with minced onion, crushed garlic, tomato paste, caraway, coriander, harissa, salt, and black pepper. Add the seasoned meat and bay leaves into the simmering Molokhia pot.
  5. Slow Simmer & Finish: Cover and simmer on very low heat for 1.5 to 2 hours, stirring occasionally. The Mloukhiya is completely cooked when a shiny layer of oil separates and rises to the very top. Serve hot with fresh Algerian Matlouh bread.

Notes

The Doneness Indicator: Traditional Algerian Mloukhiya is ready only when the oil completely separates from the dark green sauce and floats on top (تخرج زيتها).
Boiling Water Rule: Always use boiling hot water when diluting the Molokhia paste; cold water can cause the powder to clump and ruin the silky texture.
📊 Nutrition Facts (Per Serving):
Calories: 450 kcal
Protein: 34 g
Carbohydrates: 12 g
Fat: 30 g
Fiber: 5 g