Best 7 Tunisian Beef Stew Liftiyya Recipes

TUNISIAN BEEF STEW (LIFTIYYA)

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.

TUNISIAN LAMB STEW

Steps:

• In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.

TUNISIAN VEGETABLE STEW

Steps:

• Saute onions in stock for 5 minutes (or in oil, if you prefer).
• Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
• Add pepper and spices (I increase the amount of all the spices); saute another minute.
• Stir in tomatoes, chickpeas and raisins.
• Simmer, covered, for 15 minutes till vegetables are tender.
• Add lemon juice and salt to taste.
• Serve over couscous (or rice, or another grain).

TUNISIAN CHICKPEA AND BEEF STEW

Steps:

• In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
• Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
• Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.

TFINA PKAILA (TUNISIAN STEW)

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.

TUNISIAN FISH STEW WITH POTATOES

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.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)

Steps:

• Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
• Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
• Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
• Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
• Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
• Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
• Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
• NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.