Tfina Pkaila Tunisian Stew Recipes

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.

Steps:

• Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
• Stir in the extra virgin olive oil and add the fish.
• Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
• Season and serve.

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.

Steps:

• In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
• Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
• Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
• Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
• Add lemon juice and salt to taste; stir.
• Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.