Traditional Tunisian Mloukhiya – Slow Cooked Lamb Stew

A deeply traditional Tunisian dish that is slow-cooked for hours until rich, thick and intensely flavorful.

Mlokhiya may not look fancy – but the taste is unforgettable.

For me, this dish is pure childhood. Whenever my mother cooked Mlokhiya, the smell filled the entire house… even the stairwell and outside. You could instantly tell: today is Mlokhiya day 🤍

And the best part?

It tastes even better the next day. After resting overnight in the fridge, the flavors deepen and it becomes even richer and more delicious.

Ingredients

For the Meat Marinade

• 800 g – 1 kg lamb (with bone preferred)
• 2 tbsp olive oil
• 1 tsp Ras el Hanout
• ½ tsp cumin
• ½ tsp rosemary
• 1 tsp paprika powder
• Salt & black pepper to taste
• 4–6 garlic cloves (minced)
• 1 tsp harissa (optional)

For the Mlokhiya Base

• 4 heaped tbsp Tunisian mlokhiya powder
• ½ – ¾ cup olive oil
• Water (enough to create a thick stew consistency)
• 5–6 bay leaves
• Extra paprika (added at the end)

Instructions

1. Marinate the Lamb

Mix the lamb with olive oil, spices, garlic and harissa.

Cover and refrigerate for at least 1 hour (overnight is even better).

2. Prepare the Mlokhiya

In a large heavy pot, heat olive oil.

Add the mlokhiya powder and lightly toast for a few minutes.

Slowly add water while stirring constantly.

It may look unusual at first – that’s completely normal.

Let it simmer on low heat for about 1–1.5 hours, stirring occasionally.

3. Add the Meat

Add the marinated lamb and bay leaves to the pot.

Cover and let everything cook slowly for 4–4.5 hours on very low heat.

The stew should thicken, the oil will rise to the top, and the meat will become incredibly tender.

Shortly before finishing, add a little extra paprika.

Patience is the secret ingredient here 🤍

How to Serve

Serve hot with fresh bread.

Dip the bread into the rich, thick sauce and enjoy the buttery-tender lamb inside.

It might not look very appetizing to some people — but trust me, the flavor is incredible.

And remember:

The next day, after resting in the fridge, it tastes even better.