Pkaila: Traditional Tunisian Recipe

Use the ready-made spinach confit or chop fresh spinach (or use frozen chopped spinach). Cook over medium heat in a Dutch oven and stir quite regularly with a wooden spoon. Once spinach is almost done releasing steam, start adding oil. Continue to stir and add oil fairly regularly (for about 1 to 1½ hours) until color turns black but spinach is not burnt.

Alternatively, place the 2 lb (1 kg) of previously drained frozen spinach on a plate. Add 5 tablespoons of vegetable oil (or olive oil) on top. Heat in the microwave for 15 minutes. Repeat this step 3 times, stirring and adding 5 tablespoons of oil in between each heating in the microwave. Once complete, chop the spinach confit in a blender or with a knife. Store in a jar covered with oil in the fridge for at least three months.

Drain the spinach to extract the oil. Sauté the garlic, onion, harissa, the cow's (or calf's) foot, and the beef in this oil for a few minutes. Then add the beans, spinach, salt, pepper, and cover with water.

Cooking option 1: Simmer covered on low heat for at least 2 to 3 hours or until the meat is tender. Add mint and cilantro 30 minutes before the end of cooking.

Cooking option 2: Cook for 1h15 in a pressure cooker. Add mint and cilantro and simmer for another 10 minutes or until reaching desired consistency.

Equipment Needed

Dietary

Allergens