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Market Jelbana | Tunisian Dish
- Preparation and cooking time
- Time will depend on how long it will take for your meat to cook
- More effort
- Serves 5
This pea stew originates from North Africa where it is served during the winter months with freshly baked bread. It's amazing!
- Olive Oil (to oil pot)
- 1 large onion and half of another
- Meat of your choice ( Beef, lamb or chicken thighs)
- Water (for broth) 1 tbsp tomato purée 1 tbsp harissa (this makes this stew spicy so add it bit by bit and taste) 1 tsp turmeric 1 tsp chilli powder (
- 1 tbsp tomato purée
- 1 tbsp tomato purée 1 tbsp harissa (this makes this stew spicy so add it bit by bit and taste)
- 1 tsp turmeric
- 1 tsp chilli powder
- STEP 1Dice one large onion and slice 1/2 of another onion which you will need later. Next, oil a pot with olive oil to sauté the meat and diced onions for 5 minutes, just until the onions are nice and translucent (You can add salt at this point)
- STEP 2After 5 minutes add 470ml (2 cups) of water into the pot (the amount of water you will need depends on how much meat you put in, just make sure the water in covering the meat as this is what will cook the inside of your meat) If you are using a pressure cooker you can let the meat cook in the water for about 15 minutes, but in any case allow it to cook until it is nice and soft on the inside Once your meat in finally cooked add the tomato purée, the harissa, the turmeric and the chilli powder, mix it around to make sure it dissolves in the water Let it sit for 2 minutes before adding the peas, the 1/2 of another onion and freshly washed parsley. Add salt if needed and serve nice warm
- STEP 3This Tunisian dish is usually served with bread but feel free to eat it however you like. For example: Rice, pasta...