Egyptian Molokhia with Beef Hooves

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EGYPTIAN MOLOKHIA WITH BEEF HOOVES (KAWAREH)

Yield 6

Prep time

15 Min

Cook time

3 H & 30 M

Total time

3 H & 45 M

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

For the Beef Hooves and Broth:

• 6 pounds beef hooves
• 1 yellow onion
• 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
• 2 tablespoons clarified butter
• ground coriander

Instructions

Prepare the Beef Hooves and Broth:

1. Add 6 pounds beef hooves, thoroughly washed, to a large pot.
2. Add 1 whole yellow onion, 4 dried bay leaves, 8 cardamoms, and 8 cloves to the pot.
3. Season with sea salt and black pepper to taste.
4. Pour in 1 gallon water, ensuring the beef hooves are fully submerged.
5. Bring the pot to a boil over high heat.
6. Skim off any foamy white substance that rises to the surface.
7. Lower the heat to a medium-low simmer and cover the pot.
8. Cook for at least 3 hours, or about 30 minutes per pound, until the hooves are soft and the broth is rich and silky.

Build the Molokhia Base:

1. Remove 6 cups beef hooves broth from the cooked beef hooves.
2. Pour the broth into a separate pot over medium-low heat.
3. Add 28 ounces molokhia, finely chopped, directly into the warm broth.
4. Stir frequently and gently to prevent scorching, keeping the heat steady and controlled.
5. Maintain medium-low heat at all times and ensure the molokhia never reaches a boil, as boiling can damage and scorch the leaves.

Make the Ta

1. Mince 4 heads garlic using a food processor.
2. Heat 2 tablespoons clarified butter in a small pan over low heat.
3. Fry the minced garlic slowly, stirring frequently until golden brown.
4. Add ground coriander once the garlic reaches a golden color.
5. Stir quickly to combine into a fragrant ta’leya mixture.

Bring It All Together:

1. Hold the ta’leya pan over the molokhia pot carefully.
2. Scoop molokhia into the pan and let it cascade back into the pot.
3. Listen for the sizzling sound as the flavors combine.
4. Turn off the heat immediately after mixing.

Serve:

1. Serve the molokhia alongside the kawareh.
2. Pair with vermicelli rice, either on top, on the side, or with bread.

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