Tfina Aricha
(Beef and Wheat Stew) Recipe
Origin: Tunisia Period: Traditional
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This is a classic stew that originates in Algeria's Sephardic Jewish community.
Ingredients:
1kg beef (shoulder steak is traditional), cubed
3 garlic cloves, crushed
100g minced beef
1 cow's foot cut into rings or 2 calves' feet, halved
400g durum wheat grains, husked
3 eggs, beaten
salt, pepper and turmeric, to taste
harissa, to taste
lemon juice, to taste
Tfina Aricha
(Beef and Wheat Stew) Preparation:
Method:
Combine the cubed beef, wheat grains, garlic, cow's foot and 2l water in a pan. Season with salt, black pepper and turmeric and bring to a boil. Cover and simmer for about 90 minutes.
Meanwhile, prepare the dabahiya (egg and beef custard). Combine the minced beef and eggs and season with salt and black pepper. Cook gently in a bain-marie (double boiler) for 60 minutes or until set. Un-mould the dabahiya and transfer to a stew pan. Cover with water and simmer gently for 1 hour.
Uncover the stew and continue cooking until almost dry. Transfer to a large serving dish then slice the dabahiya and arrange on top. Garnish with a generous squeeze of lemon juice and a little harissa.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Beef... More recipes for Eggs... More recipes for Carbohydrate Staples...
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