Meat Mouloukhiye with rice (Mallow)

• Add 2 bags of the dried Jute Mallow leaves to a large mixing bowl. Remove any stems or brown/yellow leaves.
• Heat a kettle of water until just boiling, and pour over the dry Jute Mallow leaves to re-hydrate them.
• Let soak for at least 5 minutes.
• Drain the water and pour the leaves into a colander over the bowl.
• Pour water over the leaves in the colander and swirl around with your hands.
• Drain the water and squeeze the Mallow. You will feel slime oozing out of your hands.
• Repeat this step until the water runs clear and the Mallow leaves are no longer slimy
• Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat
• Add half the meat and sear, cooking about 2 minutes per side.
• Transfer the seared meat to a bowl and cook the remaining meat the same way.
• Add the meat back into the pot along with the beef stock (the stock should just cover the meat)
• Bring to a boil over high heat, then cover the pot, turn the heat down to simmer, and cook until the meat is tender and the liquid is evaporated, about 1 hour to 1 hour 15 minutes.
• Turn the heat up to medium and add the dried and washed Jute Mallow and the salt; cook until there isn’t any liquid in the bottom of the pot, about 5 to 10 minutes, stirring occasionally.
• Heat the remaining 2 tablespoons olive oil in a small skillet over medium-low heat; add the garlic and cook for 1 minute, stirring constantly. Stir into the Mallow.

Transfer the Mallow to a serving bowl and serve with fresh lemon wedges to squeeze on top, fresh flatbread to scoop it up, and prepared rice.

For all the lovers of Chicken Mouloukhiye, you can replace the Meat with Chicken using the chicken stock instead of the beef stock.