Egyptian Molokhia with Beef Hooves (Kawareh)

Egyptian Molokhia with Beef Hooves (Kawareh)

Molokhia and kawareh are a deeply comforting pairing rooted in Egyptian home cooking, known for their bold aroma, rich broth, and unmistakable texture. The molokhia is silky, fragrant with garlic and coriander, and finished the traditional way with a sizzling ta’leya that brings everything to life. The kawareh cooks low and slow until the meat is tender and sticky, creating a deeply flavorful broth that forms the backbone of the dish. Together, they represent one of the most iconic and satisfying expressions of Egyptian comfort food.

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Ingredients

(Seasonings should be added to taste.)

For the Beef Hooves and Broth:

• 6 pounds beef hooves

• 1 yellow onion, whole

• 4 dried bay leaves

• 8 cardamoms

• 8 cloves

• sea salt

• black pepper

• 1 gallon water

For the Molokhia:

• 6 cups beef hooves broth (from above)

• 28 ounces molokhia, finely chopped

• 4 heads garlic, minced

• 2 tablespoons clarified butter

• ground coriander

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Instructions

Preparing the Kawareh (Beef Hooves)

Start this recipe by adding thoroughly washed beef hooves to a large pot. Beef hooves are called kawareh in Arabic, especially in Egyptian culture, and they are prized for the rich, silky broth they create. To the pot, add yellow onion, dried bay leaves, cardamom, cloves, sea salt, black pepper, and enough water to fully cover everything.

Bring the pot to a boil, then skim off any foamy white substance that rises to the surface. Lower the heat to a medium-low simmer, cover with a lid, and let it cook gently for at least three hours, or roughly 30 minutes per pound of kawareh. As it cooks, the kawareh becomes soft, rich, and silky, while producing a deeply flavorful broth that will later be used for the molokhia.

Building the Molokhia Base

Once the kawareh is fully cooked, transfer some of the broth into a separate pot. Add frozen chopped molokhia directly into the broth and place it over medium-low heat. Stir frequently and gently, making sure it never comes to a boil. Allowing molokhia to boil can cause it to scorch and lose its signature texture.

Making the Ta’leya (Garlic and Coriander Finish)

Add a generous amount of fresh garlic to a mini food processor and mince it finely. In a small pan, fry the minced garlic in clarified butter (semna) over low heat, stirring frequently to prevent burning. After several minutes, once the garlic turns golden brown, quickly mix in ground coriander.

This fragrant garlic and coriander mixture is what Egyptians call ta’leya, and it is the soul of molokhia.

Bringing It All Together

Hold the pan with the ta’leya directly over the molokhia pot and scoop the molokhia into it, allowing it to cascade back down into the pot. That sizzling sound is exactly what you want—it means the flavors are coming together properly. Immediately turn off the heat, and the molokhia is ready to serve.

Serving the Molokhia and Kawareh

Serve the molokhia alongside the kawareh for a truly traditional experience. It is commonly enjoyed with vermicelli rice, whether spooned over the rice, served on the side, or even eaten with bread.

The kawareh itself is soft and sticky, and the tendon is eaten straight off the bone—if you know, you know.

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Okay, khalas! If you try my recipe, post it on Instagram and tag me @theegyptiancook... or else I will yell at you!