Good stock comes before the molokhia leaves. Excessive salt or fat is difficult to correct later. Cook meat until tender, strain the stock and add molokhia gradually to control consistency.
Ingredients
For four portions, prepare 700 g meat suitable for simmering, one onion for stock, and 400 g chopped fresh or frozen molokhia used according to its instructions. Add four garlic cloves, one teaspoon ground coriander, one tablespoon ghee or oil, salt and pepper. Start with about one litre stock, adjusting to the molokhia's type and thickness.
Serve with rice, bread or both as appropriate. Bone-in weight includes bone, so review portions before substituting the same weight of boneless cubes.
Meat and stock
Simmer meat gently with onion until tender, skimming when needed. Strain the stock and adjust salt. Briefly browning cooked meat before serving is optional and does not replace the preceding full cooking.
Heat some stock and add molokhia gradually while stirring, following frozen-product instructions. Do not add all the stock initially: adding liquid is easier than correcting an overly thin pot. Heat thoroughly and cook appropriately, avoiding prolonged vigorous boiling that affects texture.
Garlic tempering
Heat ghee or oil in a small pan, add garlic and coriander, and stir until fragrant and lightly coloured. Carefully add to the molokhia. Burnt garlic tastes bitter; make a fresh tempering if it burns.
Stir gently, taste, and serve molokhia, meat and rice in clearly presented dishes. Do not describe a recipe photograph as a cooked product sold by the store when it uses raw meat prepared at home.
How should molokhia with meat be reheated?
Refrigerate promptly after cooking, then heat only the required portion, stirring until it reaches 74°C. Add a little safe water or stock if needed. Avoid repeatedly heating and cooling the whole batch.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Local Naimi Lamb Mixed Cuts - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.