Mloukhiya is a deeply rich and earthy stew made from dried and ground Jew’s mallow leaves, slowly simmered in olive oil and water until it becomes a dark green, velvety sauce. Chunks of beef, lamb, or veal are added and slow-cooked until tender. Often flavored with bay leaves, garlic, and spices, this dish is typically served with bread for scooping.

Originating from Jewish and North African traditions, Tunisia’s version is especially revered in coastal and Sahel regions, prepared for festive occasions, Friday meals, or even as a mourning dish.

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