Place the molokhiya with the oil in a heavy-bottomed pot, stir over low heat until it begins to boil, then add a cup of boiling water directly to it, stirring until the ingredients are combined.
Raise the heat to medium and add the rest of the hot water to the molokhiya, and leave it until the mixture is cooked.
Reduce the heat to between medium and low, then cover the pot, and leave the molokhiya on the fire for two to two and a half hours, taking care to stir the molokhiya every twenty minutes so that it does not burn, until its color turns dark green, close to black.
Stir the tomato paste with the harissa, coriander, and caraway, then season the mixture with salt and black pepper over medium heat in a suitable sized pot.
Add the veal to the mixture and reduce the heat to low until it boils, continuing to stir without covering the pot for fifteen to twenty minutes until the meat and sauce are cooked.
Leave the sauce on low heat for an hour and three-quarters to two hours.
Pour the molokhiya and meat sauce into a suitable serving dish and serve the molokhiya with lemon slices, more Tunisian harissa and crispy bread.
Heat the oil in a large cooking pot over medium heat, then add the onions and continue stirring.
addition mallow Add the onions and continue stirring for four minutes over low heat.
Marinate the veal with spices and garlic in another bowl.
Add boiling water to the molokhiya with the bay leaf and leave the molokhiya to boil on the fire for thirty minutes.
Add the veal with spices and garlic to the mixture and stir, then leave the molokhiya on low heat for thirty minutes until the meat is cooked.
Leave the molokhiya until the oil floats on top, then remove it from the heat, pour it into a suitable serving dish, and serve it alongside the lemon pieces.
