Tunisian madfouna

Method

1. 1

   Fry the chopped chard or spinach in olive oil with the onion until completely wilted and reduced in volume.

2. 2

   Shape small balls of minced meat seasoned with salt, black pepper and cumin, and brown them lightly on all sides.

3. 3

   Layer the ingredients in a pot: fried chard, meatballs and soaked beans, then add the crushed garlic with the tomato paste and harissa dissolved in a little water.

4. 4

   Cover tightly (traditionally the pot is sealed with dough or a heavy lid so it cooks slowly without opening) and leave over very low heat for many hours, until the flavours meld and the ingredients come together.

5. 5

   Serve the madfouna warm, straight from the pot. It is one of the oldest dishes of Tunisian Jewish origin (especially in Tunis and coastal areas), prepared on Friday and left to cook slowly through the night into Saturday in observance of the Sabbath rest; Tunisian cuisine as a whole has adopted it as an authentic heritage dish.