6 cups hydrated or fresh Jews mallow (mulukhiya leaves)
2 lbs cooked beef chunks with onions and broth
1 cup chopped onions
2 cups chopped fresh cilantro (coriander leaves)
1 tbs dried cilantro (coriander leaves)
8 tbs minced garlic
1 cup lemon juice
4-5 tbs vegetable shortening
6 tbs olive oil
2 tsp salt
1/2 tsp cayenne pepper (optional)
Cooke beef chunks with onions in broth until tender, set aside. The
day before you want to prepare this dish, you will need to soak the
mallow leaves in warm water, let stand overnight. Then next morning,
poor off the water and soak until ready to cook. When ready to cook,
poor off water and drain completely. If using fresh mallow leaves, you
can skip the overnight soaking and just rinse the leaves when ready to
cook. In a large pot on medium heat, add 1 tbs vegetable shortening
and about 1 or 2 cups of the mallow leaves, saute for about 4-5
minutes, repeat until all of the leaves are sauteed. Next add about 6
cups of water to the pot, cover and let cook on medium heat for about
20 minutes. After cooking, poor off the water/broth and return to
heat. Add 6 cups of the beef broth to the mallow leaves and add the
beef chunks with the onions. In a pan, add 3 tbs of olive oil and
saute 1 cup of chopped onion until brown in color 5-7 minutes, add to
the pot. Next, add 3 tbs to the pan and saute half of the fresh
cilantro and half of the minced garlic, saute for 3 minutes then add to
the pot. Finally add the rest of the fresh cilantro, minced garlic,
salt and dried cilantro to the pot, cover and let cook on medium/low
heat for 1 hour 15 minutes until leaves are tender. When the leaves
are tender then add the lemon juice and cayenne pepper, combine well
and then serve with rice (see recipe) and pita bread.
Mulukhiyah (Jews mallow stew) 
