It is a typically Tunisian ragout.
Ingredients
Beef: 500g
Onion: 1
Mloukhiya: 100g
Harissa: 1/2 Soup Spoon
Oil: 200ml
stabil: ½ soup spoon
Bay-Leaves: 3 leaves
Salt and Pepper: with the taste
Dry Garlic: 2 cloves
Mint: 2 small branches
Mloukhiya
It is a typically Tunisian ragout.
Ingredients
Beef: 500g
Onion: 1
Mloukhiya: 100g
Harissa: 1/2 Soup Spoon
Oil: 200ml
stabil: ½ soup spoon
Bay-Leaves: 3 leaves
Salt and Pepper: with the taste
Dry Garlic: 2 cloves
Mint: 2 small branches
- Cut out the meat into same size pieces, to season it tabil, of salt and pepper and to leave it of with dimensions.
- Crush two or three cloves of garlic use a garlic crusher to get the small pieces required.
- Then peel and chop a small onion. After that thin out the dried mint branches.
- Then Place cold water & Mloukhiya in oil at the bottom of a pot, then place on the hob mixing without pausing with a spatula or a spoon to prevent the Mloukhiya from sticking to the walls of the pan. Check that it is well mixed in the fat content.
- When the mixture takes the consistency of a thick cream, you then pour one litre and a half of water, and bring it the boil, then lower the flame and let it simmer whilst covered. Stir it often and pour a little water from time to time in order to maintain sauce with its initial volume.
- When the mucilage is completely absorbed, put in the pieces of meat, then add the bay leaves, crushed garlic, the onion/mint and the harissa mix and to let cook in same manner as before for at least 2 hours.
- As soon as the meat is cooked, reduce it to a low setting. Cooking is completed when then water, now completely evaporated, leaves in place the oil which survives.
- Finally add salt and pepper to your desired taste and to reduce the strong flavour of the hot harrissa and Bay Leaves.
This dish is to be used for the lunch, it is very strong for the night.
Good appetite
