Tunisian Cholent, Harissa Barley With Beef


For 8 people

  • 1.5kg of meat to cook (chulent type) washed and cut in cubes
  • If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry
  • 500g of barley wheat
  • 3 medium size tomatoes or a tin of chopped tomatoes
  • 2.5 soup spoon of concentrated tomato puree
  • 2 spoons of sugar
  • 2 medium onions sliced
  • 1 whole garlic head washed but still with the skin
  • a generous shake of sweet pepper powder or paprika
  • a generous shake of turmeric powder
  • one teaspoon of harissa
  • sunflower oil
  • salt, pepper,
  • 8 eggs washed, to be cooked in the same cooking pot as the tfina

In a large, preferably pressure cooker, pot fry the onions with some sunflower oil, add the sugar to caramelize the onions. Add the meat to the caramelized onions. Once the meat has a nice pre-cooked colour, add the spices (turmeric, paprika or sweet pepper powder), salt, pepper, and the harissa. Stir well, and add enough water to recover completely the meat. Add the cow feet if you found it. Cook in the pressure cooker at medium high heat for approximately 30 minutes. Then add the barley wheat, the eggs that have been washed and still with their shell, and the whole garlic head. Refill the pot with water to recover all the ingredients and let it cook at low heat for several hours (at least two). Stir regularly. The longer the dish cooks, the better it will be.

To serve, break the eggs in two halves. They should have taken a beautiful golden colour and will enhance the presentation. 

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