You guessed it! Some of my fondest food memories while traveling in the Middle East and North Africa feature steaming bowls of healthy Butter Bean Stew. I love traveling to the Middle East and North Africa.Īs a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in the region, from authentic markets to award winning restaurants.įor over ten years, I’ve been on the hunt for the best Butter Bean Stew recipe via adventures that had me zig-zagging through Morocco, Turkey, Egypt, Jordan, Israel and Dubai. Travel to North Africa by Cooking Butter Bean Stew at Home Many culinary historians link the recipe to regional trade routes. Spinach requires a cool and humid climate, which is not characteristic of the countries of North Africa. The origin of pkaila is not definitive, but the main ingredients and cooking method suggest that it was inspired by nearby Italy. Tunisian Butter Bean stew traditionally includes tender cooked beef (such as oxtail) but we’ve created a vegetarian and vegan-friendly recipe. Pkaila, made of butter beans (also known as lima beans) and spinach, is one of those long-simmered dishes that can be prepared on Friday before sunset and continues to simmer gently during Shabbat. The word pkaila simply means “spinach” in Tunisian Arabic dialect, the dish mainly consists of slowly stewed spinach.įor religious reasons, Jews do not cook on Shabbat. Pkaila is often served at festive Jewish holidays like Rosh Hashanah (the Jewish New Year), accompanied by couscous, fresh bread or simply enjoyed on its own. T’fina is the Sephardic equivalent of the Ashkenazic cholent. Tunisian Butter Bean Stew falls into the T’fina category, a warm, slowly cooked Sabbath dish in the Sephardic tradition. It is one of the local variants on the island of Djerba similar to hamin, made from beans and spinach. Pkaïla, also called bkaïla, bkeila, or pkela, is a popular Tunisian Jewish dish that can be served as a condiment or stew. ![]() Travel to North Africa by Cooking Butter Bean Stew at Home.
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