Kesksi bel gueddid (Hijri New Year couscous with dried meat)

Method

1. 1

   Soak the gueddid in warm water for a few hours, or rinse it well several times, to remove the excess salt, then cut it into medium pieces.

2. 2

   Fry the onion in the olive oil until soft, add the gueddid and fry until it changes colour and releases its distinctive aroma, then add the tomato paste, harissa and spices.

3. 3

   Add the soaked chickpeas and plenty of water and simmer over low heat until the dried meat is completely tender (this can take longer than fresh meat because it starts out tough), then add the vegetables (squash, carrots and turnips) and cook until done.

4. 4

   Steam the couscous over the same pot (or in a separate couscoussier) in three successive rounds, rubbing it with oil and water between each round to separate the grains and stop them clumping.

5. 5

   Serve the steamed couscous in a large dish (gasaa), topped with the broth, dried meat and vegetables. It is the signature dish of the Hijri New Year in Tunisia, especially in the Sahel and Sfax, where gueddid is prepared for the occasion from Eid al-Adha meat dried in the sun.