Main

Tfina

Name: Tfina
Total time: 180 min
Yield: 6 servings
Ingredients: 700 g Braising beef; 200 g Chickpeas; 4 Potato; 6 Egg; 2 Onion; 4 cloves Garlic; 1 tbsp Paprika; 1 tsp Cumin; 2 tbsp Olive oil; 100 g Rice; 1 tbsp Honey; 1 pinch Salt; 1 pinch Pepper

Preparation time: 3 h
Servings: 6 servings

Ingredients

6 servings

Braising beef — to buy700 g
Chickpeas — to buy200 g
Potato — to buy4
Egg — to buy6
Onion — to buy2
Garlic — to buy4 cloves
Paprika — to buy1 tbsp
Cumin — to buy1 tsp
Olive oil — to buy2 tbsp
Rice — to buy100 g
Honey — to buy1 tbsp
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

The day before, soak the dried chickpeas in cold water.
In a large casserole (ideally cast iron, which holds heat well over a long cook), heat the olive oil and brown the meat, cut into large chunks, on all sides, 8 minutes.
Add the onions cut into wedges and the whole unpeeled garlic cloves, and cook for 5 minutes.
Sprinkle with paprika and cumin, mix well to coat the meat, then add the honey: it will give the sauce its characteristic brown color as it slowly caramelizes during cooking.
Add the drained chickpeas, the whole peeled potatoes, and the whole eggs in their well-washed shells (they will slowly cook in the broth and become creamy — the famous "haminado egg").
Add the rice wrapped in a tied square of cheesecloth (this keeps it from scattering), season with salt and pepper, and cover with water.
Bring to a boil, skim, then cover and simmer over very low heat for at least 2.5 to 3 hours, checking the water level occasionally (traditionally, tfina cooks overnight at very low heat for the Shabbat meal).
Check that the meat falls apart with a fork and the potatoes are tender; peel the eggs, whose whites should have turned a creamy beige and whose yolks should be soft and fudgy.
Serve hot: the meat, chickpeas, potatoes, rice and halved eggs, drizzled with a little sauce.

Main

Tfina

Preparation time: 3 h
Servings: 6 servings

Ingredients

6 servings

Braising beef — to buy700 g
Chickpeas — to buy200 g
Potato — to buy4
Egg — to buy6
Onion — to buy2
Garlic — to buy4 cloves
Paprika — to buy1 tbsp
Cumin — to buy1 tsp
Olive oil — to buy2 tbsp
Rice — to buy100 g
Honey — to buy1 tbsp
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

The day before, soak the dried chickpeas in cold water.
In a large casserole (ideally cast iron, which holds heat well over a long cook), heat the olive oil and brown the meat, cut into large chunks, on all sides, 8 minutes.
Add the onions cut into wedges and the whole unpeeled garlic cloves, and cook for 5 minutes.
Sprinkle with paprika and cumin, mix well to coat the meat, then add the honey: it will give the sauce its characteristic brown color as it slowly caramelizes during cooking.
Add the drained chickpeas, the whole peeled potatoes, and the whole eggs in their well-washed shells (they will slowly cook in the broth and become creamy — the famous "haminado egg").
Add the rice wrapped in a tied square of cheesecloth (this keeps it from scattering), season with salt and pepper, and cover with water.
Bring to a boil, skim, then cover and simmer over very low heat for at least 2.5 to 3 hours, checking the water level occasionally (traditionally, tfina cooks overnight at very low heat for the Shabbat meal).
Check that the meat falls apart with a fork and the potatoes are tender; peel the eggs, whose whites should have turned a creamy beige and whose yolks should be soft and fudgy.
Serve hot: the meat, chickpeas, potatoes, rice and halved eggs, drizzled with a little sauce.