Tu­nisian harissa tfina

The Jewish Chronicle - - FOOD -

Serves 6 - 8

IN­GRE­DI­ENTS

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

METHOD

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.

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