Best Tunisian Beef Stew Liftiyya Recipes

Tunisian Beef Stew (Liftiyya) image

Provided by MsPia

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb stew meat, cut into 1-inch cubes
2 tablespoons tabil, Tabil-Tunisian Spice Mix
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 onion, chopped
1 lb fresh tomato, chopped
1 1/2 cups water
2 teaspoons harissa, Harissa Paste
1/2 cup canned chick-peas
2 teaspoons cayenne pepper
1 1/2 lbs turnips, peeled and quartered
2/3 cup parsley, finely chopped
10 ounces spinach, cut into strips
2 teaspoons kosher salt
1 lemon, juice of

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.

Nutrition Facts : Calories 605.4, Fat 43.4, SaturatedFat 11.8, Cholesterol 76, Sodium 1210.2, Carbohydrate 29.9, Fiber 8.4, Sugar 11.4, Protein 27.5

Tfina Pkaila (Tunisian Stew) image

Provided by Member 610488

Categories Stew

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 small yellow onion, minced
1 lb ground chuck
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
3/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup olive oil
1 lb beef short rib (flanken-cut)
kosher salt & freshly ground black pepper, to taste
4 garlic cloves, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 ounces spinach leaves, chopped
1 (16 ounce) can white kidney beans, rinsed drained
cooked couscous, for serving

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.

Nutrition Facts : Calories 708, Fat 56, SaturatedFat 19.6, Cholesterol 140.6, Sodium 1959.1, Carbohydrate 18, Fiber 6.1, Sugar 3.2, Protein 33

Tunisian Chickpea and Beef Stew image

Provided by TasteTester

Categories Meat

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 lb stewing beef, cut into 1/2-inch cubes
2 medium onions, chopped
4 garlic cloves, crushed
1/2 cup finely chopped cilantro leaf
1 fresh hot pepper, of your choice finely chopped
38 ounces canned chick-peas, undrained
4 medium tomatoes, diced
1/4 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon thyme
2 cups low sodium chicken broth (or 1 cup water and 1 cup broth) or 2 cups beef broth (or 1 cup water and 1 cup broth)
salt, if desired
1/4 cup green olives, pitted and chopped
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 564, Fat 27.4, SaturatedFat 7.7, Cholesterol 50.6, Sodium 751.5, Carbohydrate 54.8, Fiber 10.6, Sugar 4.4, Protein 26.6