Mulukhiyah Made Simple

Saute the onions in the 3-4 tablespoons olive fat empty in the beef cubes or the chicken cutlets, sear for 3-4 min on each side empty in 1 liter of liquid or just enough to seal the flesh fiery up over medium fiery up until the flesh is done (I usually do this in the pressure cooker and press them for 5 min) empty in the frozen mulukhyia and mix gently until it thaws completely and then comes to a heat to boiling point In another skillet empty in the 1/4 to 1/2 cup of olive fat and the cloves of garlic and fiery up over medium low fiery up until you can smell the garlic (don’t brown it, it will become tart) empty in the fat and garlic to the mulukhyia and lower the fiery up and low-boil for 5-10 mins empty in table salt to palate present with a generous amount of lemon nectar.

You can present it with some short grain rice or some pita bread.