Tfina Pkaila Tunisian Stew Recipes
TFINA PKAILA (TUNISIAN STEW)
Make and share this Tfina Pkaila (Tunisian Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a 6-qt saucepan over medium-high heat. Add onions and cook, stirring, until soft (5 minutes). Using a slotted spoon, transfer onions to a bowl.
- Stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty very small balls.
- Return saucepan and oil to medium-high heat. Add meatballs and cook, turning, until browned all over (4 minutes). Transfer to a plate and set aside.
- Return saucepan to medium-high heat and add oil. Season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides (8 minutes). Transfer ribs to a plate and set aside.
- Add garlic and onions to pan, and cook, stirring, until lightly caramelized (5 minutes). Return ribs to pan along with stock and bring to a boil. Reduce heat to medium-low, cover and cook until beef is just tender (1 hour).
- Add meatballs and cook until tender (8 minutes). Add spinach and beans and cook until spinach and beans are tender (4 minutes). Serve over cooked couscous.
Nutrition Facts : Calories 708, Fat 56, SaturatedFat 19.6, Cholesterol 140.6, Sodium 1959.1, Carbohydrate 18, Fiber 6.1, Sugar 3.2, Protein 33
TUNISIAN BEEF STEW (LIFTIYYA)
This recipe comes from the book "Real Stew". The name on the book was: Turnip,Tomato, Chickpea, and Spinach Stew with Beef from Tunisia (pretty long name). I'm posting the recipe as it appears on the book, but I made it on the crock pot, adding the chickpeas and spinach in the last 1/2 hour.
Provided by MsPia
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roll the meat in Tabil and black pepper.
- In a casserole, heat the olive the oil over medium heat.
- Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
- Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
- Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
- Stir in the lemon juice and serve.
Nutrition Facts : Calories 605.4, Fat 43.4, SaturatedFat 11.8, Cholesterol 76, Sodium 1210.2, Carbohydrate 29.9, Fiber 8.4, Sugar 11.4, Protein 27.5
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