Tunisian Bean and Beef Stew with Spinach Essence

Name: Tunisian Bean and Beef Stew with Spinach Essence (T’fina aux Epinards, or Pkhaila)
Yield: Serves 6
Cuisine: Tunisian
Ingredients: 3 tablespoons chopped fresh mint, or 1 tablespoon dried mint; 3 tablespoons chopped fresh mint, or 1 tablespoon dried mint; 3 quarts water; 1 bunch fresh coriander (cilantro), stemmed; 2 ½ pounds spinach, stemmed; 3 tablespoons chopped fresh dill; 1 teaspoon harissa; 1 cinnamon stick; 1 onion, finely chopped; 4 to 6 cloves garlic; 1 pound beef brisket, cut into 2-inch pieces; 2 veal bones; 1 cup dried white beans, soaked overnight and drained

T’fina aux Epinards, or Pkhaila

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

2 ½ pounds spinach, stemmed
1 bunch fresh coriander (cilantro), stemmed
1

Africa
Tunisia
Main course
Mediterranean
Gluten-free

Method

In Tunisia, pkhaila is served during Rosh Hashanah. This recipe is based on a dish served at the home of Daisy Taieb, author of Les fêtes juives à Tunis racontées à mes filles. Some families add osbane, a spicy sausage after the meat has cooked for 1 hour. Others add a meat loaf in the manner of the skhina