What is mulukhiyah?
What are jute leaves?
Lamb, beef, chicken or vegetarian versions
I find this dish shines with lamb meat, and equally beef. Basically you need to have cubed or shredded meat and a very delicious broth to make this dish really flavourful. You would need to make a batch of my Beef or Lamb Meat Stock for this dish. If you are in a hurry or don’t have meat to make this dish, you can use stock cubes and minced meat. You can use any type of stock cubes, except the mushroom one as it’s a totally different ball game, but of course, to get the deep levels of flavour you need to make a very rich stock and use delicious cuts of meat to get that decedent homestyle taste.
Different types of mulukhiyah
Preparing dried mulukhiyah
Let’s start cooking the mulukhiyah!
This dish comes together quite easily if you start prepping it in the morning. The most exhaustive part is making the Beef or Lamb Meat Stock or Chicken Stock to use in it. Ideally, you would already have a batch of this in the freezer somewhere which will make this meal come together quickly. If not, you can always use stock cubes and minced meat or keep it meatless! Not as hearty, but still equally delicious!