Beef Stew with Mloukia Leaves from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to

Name: Beef Stew with Mloukia Leaves from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to
Ingredients: Salt; freshly ground black pepper; 1¾ teaspoons harissa; 7 ounces dried mloukia leaves, pressed through the finest sieve to a powder (2 cups); 2½ quarts boiling water; 1⅓ cups extra virgin olive oil; Pinch of salt; 2 imported bay leaves; 2 tablespoons ground coriander; 3 pounds boneless beef chuck, cut into 1¼-inch chunks; 1 tablespoon dried mint, crumbled; 12 garlic cloves, minced

app.ckbk.com

“You’ll either love this or hate it!” a cook in the Tunisian city of Gabès told me, referring to a very dark, blackish-green-sauced beef stew that had simmered for seven hours over hot coals....

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Clay pot
Spice grinder
Mortar and pestle
Chef's knife
Cutting board
Measuring spoon
Wooden spoon
Stove
Pot
Ladle

Ingredients

Salt
freshly ground black pepper
1¾ teaspoons harissa
7 ounces dried mloukia leaves, pressed through the finest sieve to a powder (2 cups)
2½ quarts boiling water
1⅓ cups extra virgin olive oil
Pinch of salt
2 imported bay leaves
2 tablespoons ground coriander
3 pounds boneless beef chuck, cut into 1¼-inch chunks
1 tablespoon dried mint, crumbled
12 garlic cloves, minced