Tfina Djerbaliya

Name: Tfina Djerbaliya
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: ½ cup dried chick-peas; ½ cup dried apricots, soaked in hot water to cover for a few hours; ½ cup pitted prunes, soaked in hot water to cover for a few hours; 3 to 4 pounds boneless lamb shoulder trimmed of excess fat and cut into 2-inch cubes; 1 large green bell pepper diced; 4 garlic cloves, finely minced; 1 teaspoon ground cumin; ¼ cup (or as needed) mild olive or vegetable oil; ½ teaspoon ground allspice or cinnamon; 2 cups Lamb Stock or water; Salt to taste; ½ teaspoon cayenne pepper; 1 teaspoon freshly ground pepper; 2 to 3 onions, diced (about 4 cups)

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This very rich and filling Moroccan Jewish sabbath dish is related to the traditional choient, or stew, which cooks in the oven overnight. You can make this with beef as well as lamb. Or both. Serve with couscous.

Ingredients

½ cup dried chick-peas
½ cup dried apricots, soaked in hot water to cover for a few hours

Africa
Morocco
Main course
Mediterranean
Spicy
Gluten-free

Method

Procedure

Rinse the chick-peas and soak overnight in 2 cups cold water in the refrigerator. Drain and rinse again. Put the chick-peas in a saucepan with fresh cold water. Bring to a boil, reduce heat, and simmer covered, until tender, about 1 hour. Drain and set aside.

Drain and chop