D’fina Djerbaliya

Name: D’fina Djerbaliya
Yield: Serves 6 to 8
Cuisine: Tunisian
Ingredients: 1 cup raisins soaked in hot water for 1 hour (optional); ½ cup pitted prunes, soaked in hot water for 2 to 3 hours; ½ cup pitted prunes, soaked in hot water for 2 to 3 hours; ½ cup dried apricots, soaked in hot water for 2 to 3 hours; ½ cup dried apricots, soaked in hot water for 2 to 3 hours; ½ cup dried chickpeas, soaked overnight in 2 cups water and drained; ½ cup dried chickpeas, soaked overnight in 2 cups water and drained; couscous for serving; 2 cups water or meat broth; salt to taste; 1 teaspoon freshly ground black pepper; 2 cups water or meat broth; 1 teaspoon ground cumin; ½ teaspoon cayenne pepper; ½ teaspoon ground allspice or cinnamon; ½ teaspoon ground allspice or cinnamon; 1 large green bell pepper, seeded, deribbed, and diced; 4 cloves garlic, minced; 4 pounds lamb shoulder, trimmed of excess fat and cut into 2-inch cubes (3 pounds stewing meat, after trimming); 2 to 3 onions, diced (about 4 cups); ¼ cup olive oil; 4 pounds lamb shoulder, trimmed of excess fat and cut into 2-inch cubes (3 pounds stewing meat, after trimming)

Lamb Stew from Djerba

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

½ cup dried chickpeas, soaked overnight in 2 cups water and drained
½ cup

Africa
Tunisia
Main course
Mediterranean

Method

The Tunisian island of Djerba once was home to a sizeable Jewish community. This Sabbath d’fina is named for the island. You can make it with beef as well as lamb. This is an ideal dish for Rosh Hashanah as well as for the Sabbath.