Saudi Mulukhiyah Dip (HARISSAH AL-MULUKHIYAH)

Here is a very unusual Saudi dip made with mulukhiyah (the leaves of a plant commonly known as Jew’s mallow). You can make it with fresh mulukhiyah, if it is available, or you can use dried mulukhiyah, which is what I did in the recipe.

SERVES 8

INGREDIENTS:

• 1 pound 2 ounces (500 g) boneless lamb leg or shoulder
• 4 green cardamom pods
• 2-inch (5 cm) piece galangal
• 6 black peppercorns
• Sea salt
• 1 pound 2 ounces (500 g) dried mulukhiyah, finely ground in a food processor
• 1¼ cups (300 ml) extra-virgin olive oil
• 4 medium onions (1 pound 5 ounces/600 g total), finely chopped
• 4 cloves garlic, minced to a fine paste
• 2 firm-ripe medium tomatoes (7 ounces/200 g total), cut into small cubes
• 2 tablespoons tomato paste
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ½ teaspoon finely ground pepper
• ¾ cup plus 1 tablespoon (200 g) yogurt, plus more for garnish
• Juice of 1 lemon, or to taste
• Flatbread or pita chips, for serving

INSTRUCTIONS:

1. Put the lamb in a large pot, add 4 quarts (4 liters) water, and bring to a boil, skimming the froth from the surface. Add the whole spices and 2 tablespoons sea salt and cook for 1 hour, or until completely tender.
2. Fry the mulukhiyah in ½ cup plus 2 tablespoons (150 ml) of the olive oil in a large skillet over medium heat until fragrant, about 5 minutes.
3. Heat the remaining olive oil in a large skillet over medium heat. Add the onions and fry, stirring regularly, until golden, about 5 minutes. Add the garlic and tomatoes and mix well. Cook until the tomatoes are just wilted, about 5 minutes. Remove a little of the tomatoes to a plate to use for the garnish. Take off the heat.
4. When the meat is done, pull it out of the broth and place on a cutting board. Trim it of any fatty bits and finely shred it. Add the shredded meat to the tomato sauce and return to medium heat. Cook for a minute or so, then add the tomato paste and 1½ cups (350 ml) water. Cook for about 20 minutes, or until the water has reduced and the tomatoes have softened completely while still retaining some texture.
5. Stir in the mulukhiyah and ground spices. Stir in enough broth to make a thick puree. Add the yogurt and lemon juice, and simmer for 7 to 10 minutes. Transfer to a serving bowl.
6. To serve, drizzle a little yogurt in swirls over the top. Put the reserved tomatoes in the middle and serve with the flatbread of your choice or pita chips.