Begin by heating 3 to 4 tablespoons of olive oil in a sturdy pan over medium heat. Gently sauté the chopped onions until they become soft and translucent, releasing their sweet aroma. Next, add the beef cubes or chicken cutlets to the pan. Sear them on each side for 3 to 4 minutes until they develop a delicious golden crust, which helps seal in the juices. Pour in 1 liter of water—or just enough to cover the meat—and bring the mixture to a simmer over medium heat. Allow the meat to cook thoroughly; if you have a pressure cooker, use it to tenderize the meat efficiently by cooking for about 5 minutes under pressure. Once the meat is tender, stir in the frozen mulukhiyah leaves. Stir continuously until the leaves fully thaw and the mixture returns to a gentle boil, integrating all the flavors beautifully. In a separate smaller pan, warm between 1/4 to 1/2 cup of olive oil over medium-low heat with the cloves of garlic. Cook slowly until you can just smell the fragrant garlic—be careful not to brown it, as this will introduce bitterness. Pour the aromatic garlic-infused oil into the mulukhiyah stew. Lower the heat and let the stew simmer gently for another 5 to 10 minutes to meld the flavors together. Season the dish with salt to taste. Before serving, provide a generous squeeze of fresh lemon juice to add a vibrant acidity that complements the richness of the stew. Offer this nurturing dish alongside steaming short-grain rice or warm pita bread. For an extra touch, consider garnishing with fresh herbs such as cilantro or parsley.