When the weather cools and you're craving something warm, hearty, and steeped in tradition, Beef Molokhia Stew with Lebanese Spices hits every mark. This rich and flavorful dish, known for its signature green hue and silky texture, is one of those middle eastern dishes that tells a story with every bite. Whether you've grown up with it or you're discovering it for the first time, molokhia is truly a comfort food staple in many homes throughout the Levant and North Africa.
With deep roots in Lebanese cuisine, Syrian food, and Egyptian cooking, this version leans into the Lebanese recipes authentic style, balancing bold spices and melt-in-your-mouth beef. The result? A hearty green soup that brings together everything we love about middle eastern recipes Arabic food — warmth, depth, and soul.
Beef Molokhia Stew with Lebanese Spices
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Lebanese, Middle Eastern
Heavy-bottomed pot or Dutch oven Perfect for searing the beef and simmering the stew evenly.
Wooden spoon Ideal for stirring without bruising the delicate molokhia leaves.
Ladle For serving and skimming fat, if necessary.
Rice Cooker or Saucepan For making the Lebanese vermicelli rice that’s traditionally served with molokhia.
For the stew
- 1.5 lbs beef stew meat preferably chuck or shank, cut into medium chunks
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 6 garlic cloves minced (divided)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups beef broth homemade or low-sodium store-bought
- 1 bay leaf
- 2 frozen molokhia packets about 1 lb total, thawed
- Juice of 1 lemon
- 2 tablespoons butter
Optional: 1 teaspoon dried mint
For serving
- Lebanese-style rice with vermicelli
- Lemon wedges
- Toasted pita bread or flatbread
Sear the Beef
Heat olive oil in your heavy-bottomed pot over medium-high heat. Add the beef in batches (don't overcrowd the pot) and sear on all sides until browned. This helps lock in the juices and build flavor. Set the browned beef aside.
Sauté Aromatics
In the same pot, add the chopped onions and half the minced garlic. Cook until the onions are translucent and golden, about 5–7 minutes. Stir in the ground coriander, cumin, cinnamon, allspice, salt, and black pepper. Let the spices bloom for 30 seconds.
Simmer the Stew
Return the beef to the pot. Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and let it cook for about 60 minutes, or until the beef is fork-tender.
Add the Molokhia
Stir in the thawed molokhia. Simmer uncovered for 15–20 minutes. The leaves should fully integrate into the broth, giving it a thick, almost viscous texture — the signature of a good molokhia recipe.
Garlic Butter Finish
In a small skillet, melt the butter. Add the remaining garlic (and optional dried mint) and sauté until fragrant — golden but not browned. This step adds an amazing aroma that’s crucial to Lebanese molokhia. Stir this garlic butter into the stew, along with lemon juice.
Taste and Adjust
Taste the stew and adjust seasoning with more salt or lemon, if needed. Remove bay leaf before serving.
Pairings
Beef molokhia is traditionally served over or beside a bed of vermicelli rice — the fluffy kind sautéed with thin toasted noodles. It soaks up the stew beautifully and gives that essential bite.
You can also pair it with:
- Toasted pita or flatbread: Great for scooping up the molokhia.
- Fresh lemon wedges: The citrus cuts through the richness of the stew.
- Lebanese mezze like labneh, pickled turnips, and olives: These small plates balance out the heavier stew and bring variety to your Lebanese dinner spread.
- Fresh chopped onions or scallions: Commonly served alongside molokhia in many Syrian recipes and Arabian food recipes.
And if you’re building a full easy middle eastern recipes menu, consider starting with a light lentil soup or finishing with a piece of semolina cake (namoura).
FAQs
1. What kind of beef should I use for molokhia?
Chuck, shank, or brisket are ideal — anything with some connective tissue that breaks down over time, making the meat tender and flavorful. Avoid lean cuts like sirloin which may dry out.
2. Can I use chicken instead of beef?
Absolutely. In fact, a molokhia recipe egyptian style often features chicken. If you go that route, use bone-in thighs or a whole chicken for maximum flavor. Simmer and shred before adding the molokhia.
3. Is frozen molokhia okay to use?
Yes — most molokhia recipe lebanese dishes use frozen molokhia as it’s more readily available and convenient. Just make sure it’s pure leaves with no added ingredients. If using fresh, chop finely and wash thoroughly.
4. Can this be made vegetarian?
You can replace the beef with chickpeas or lentils and use vegetable broth. The garlic and lemon flavors still shine, making it a satisfying green soup even without meat.
5. What is the texture supposed to be like?
Molokhia has a unique texture — slightly mucilaginous (some compare it to okra) but silky and rich. Don’t let that deter you; it’s what gives the stew its signature mouthfeel.
