Tu­nisian Seder msoki (beef stew)

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZZATO’S

Msoki prepa­ra­tion is a fam­ily af­fair. Ev­ery­one gath­ers to wash and cut the veg­eta­bles, which must be cut very small. The main flavours come from the huge amounts of herbs in the dish. I have omit­ted some of the spices and veg­eta­bles nor­mally used (such as peas and ground co­rian­der) to fit the Ashke­nazi tradition. This dish is bet­ter made one or two days in ad­vance and keeps for 4-5 days in the fridge so great to pre­pare ahead for the big night. Serves: 10-12 Prepa­ra­tion: 60-90 min­utes (less if you are work­ing with oth­ers) Cook­ing: 2 ½-3 hours (an hour less if you have a pres­sure cooker)


3 large onions 2 large gar­lic bulbs 500ml sun­flower oil 2kg cubed beef 2 tbsp harissa (or less if very spicy) 1 tbsp each of salt, pep­per, turmeric and sweet pa­prika 2 large car­rots 1 stick of cel­ery 2 large cour­gettes 500g Jerusalem ar­ti­chokes 1 large parsnip 1 turnip 1 swede 1 large leek, finely sliced 2 fen­nel bulbs 1 ice­berg let­tuce, finely sliced 500g spinach, finely sliced 100g each of flat pars­ley, fresh co­rian­der and fresh mint, roughly chopped Dried rose pow­der (op­tional) or rose wa­ter Matzah to serve


Slice the onions, crush the gar­lic and in a very large cook­ing pot fry them in the sun­flower oil un­til golden. Add the beef and sear for 8-10 min­utes.

Add the salt, pep­per, spices, harissa and (if us­ing) a ta­ble­spoon of dried rose petals (or two of rose wa­ter) and stir.

Add enough wa­ter to cover the meat com­pletely, bring to the boil then sim­mer over medium heat for at least 1 ½ - 2 hours un­til most of the wa­ter evap­o­rates and the meat be­comes ten­der.

While the meat is cook­ing, wash and dry all the veg­eta­bles. Peel where nec­es­sary and finely dice the root veg­eta­bles, slice the leafy ones and com­bine them in a large bowl.

Test the meat af­ter 1½ hours and cook for longer if nec­es­sary – add wa­ter if it is get­ting dry. The end re­sult should not be wa­tery, but be care­ful not to leave too lit­tle liq­uid as the meat may burn.

Add the chopped veg­eta­bles and herbs and stir well.

Cook for an ad­di­tional 30 min­utes. The veg­eta­bles may still be a lit­tle firm, but they will cook fur­ther when you re­heat the dish.

Serve with matzah crum­bled over the top.

www. home­cook­ing­by­fa­bi­enne. co.uk

Pre­heat the oven to 180°C fan.

Grease the base and sides of a 23 cm round spring form bak­ing tin or a square/ rec­tan­gu­lar dish - bocca di dama is of­ten served in squares rather than slices. Use the hand­ful of matzah meal to coat the but­ter/ mar­garine with a thin layer

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