Tunisian harissa tfina
Serves 6 - 8
8 tbsp sunflower oil
2 medium onions sliced 6 garlic cloves plus 1 whole garlic bulb, skin on and washed
3 tbsp caster sugar Approx 1.2kg of beef brisket, or cholent type beef washed and cut in pieces
2 marrow bones 3 medium sized tomatoes or a 400g tin of chopped tomatoes
65g concentrated tomato purée 2 tbsp sweet pepper powder or paprika
1 tbsp turmeric
1 tbsp harissa
Salt and pepper
500g pearl barley
8 medium eggs, in shell, washed
In a large pot, or preferably a pressure cooker, fry the onions and halved garlic cloves with the sunflower oil, add the sugar to caramelize the onions.
Add the meat and marrow bones, spices, salt, pepper and harissa to the caramelized onions.
Stir well, and add enough water to cover the meat completely, bring to the boil and then if cooking in a regular pot, simmer over medium heat for a minimum of one and a half hours or until the meat is tender. If using a pressure cooker, cook for approximately an hour.
Add the pearl barley, the eggs in their shells, and the whole garlic head.
Add enough water to the pot to cover the barley and the meat and let it cook at low heat for at least another hour or until the barley is tender. Stir regularly.
The longer the dish cooks, the better it will be.
To serve, shell the eggs and cut in half.
To make the tfina for Shabbat lunch follow the instructions in the introduction to the traditional cholent above.