This traditional stew is served a few different ways, depending on the country in the region. In Lebanon they serve the leaf whole in the stew. While in Egypt the blend up the leaves until finely chopped. Both make a great stew that is served with rice. NOTE: TO MAKE THIS VEGETARIAN JUST OMIT THE BEEF AND REPLACE THE BROTH WITH A VEGETABLE BROTH CONSISTING OF CARROTS, ONIONS, GARLIC. Ingredients 6 cups hydrated or fresh Jews mallow (mulukhiya leaves) 2 lbs cooked beef or lamb stew chunks with onions and broth 6 cups beef or lamb 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) Directions 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. Cook beef stew chunks with onions in water until tender and forming a broth, set aside. When ready to cook the leaves, 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), lemon slices and pita bread.