Step 2

Add the beef cubes and sear for 3–4 minutes each side until browned.

Step 3

Add 1 quart of water (or just enough to cover the meat). Cook over medium heat until the beef is tender, about 20–30 minutes. A pressure cooker reduces this to 5 minutes at pressure.

Step 4

Add the frozen mulukhiyah and stir until fully thawed and the soup comes to a boil.

Step 5

In a small separate pan, heat the remaining olive oil with the garlic cloves over medium-low heat until fragrant but not browned. Pour the garlic oil into the mulukhiyah.

Step 6

Reduce heat and simmer for 5–10 minutes. Add salt to taste. Serve with a generous squeeze of lemon juice, accompanied by rice or pita bread.