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Marget Jelbana

Marget Jelbana

Tunisian cuisine has many stews ("marga"), all of which are perfect for dipping bread into. Today we're featuring marget jelbana, a pea stew which is just scrumptious. For all its simplicity, this stew is very satisfying and hearty. 

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RECIPE FOR MARGET JELBANA

Ingredients: (serves ~4)

vegetable oil or olive oil

4-5 cloves garlic, finely chopped

1 tablespoon coriander spice or ras el hanout

salt, to taste

black pepper, 1 teaspoon

1/2 chopped white or yellow medium onion

3 oz. (2 large heaping tablespoons) tomato paste

1 tablespoon paprika

cayenne pepper to taste (1/4 teaspoon - 1/2 or can substitute red pepper flakes)

1-1.5 lbs of lamb chops

2-3 potatoes (Yukon gold work well), cut in wedges

~2 cups peas, frozen or fresh (1 16-oz frozen bag)

3-4 Anaheim peppers, slit down the middle 

bread for dipping

Preparation:

Mash the garlic and coriander/ras el hanout mix in a mortar and pestle. (Adding ~1 teaspoon of salt will help it mash better, but just be aware that this will count towards the total salt in the dish.) 

In a pot, cover the bottom with oil and heat to medium on the stove. Add the onion, black pepper, paprika, cayenne pepper, garlic-coriander mixture, and tomato paste. Saute until fragrant, being careful not to let it burn or stick to the bottom. (If it starts to stick, add a little water.) Add the meat and stir until nicely coated. Cover with enough hot water until the meat is fully covered. Put the lid on the pot and reduce heat to low/medium-low. Let cook until the meat is tender (about 45 minutes to an hour). Add your potato wedges and peas at this time and cook until the potatoes are halfway cooked. Then add the Anaheim peppers and cook until the potatoes are fork-tender but not falling apart. Serve with bread and enjoy. :) 

jelbana2
Tunisian bread: rougag

Tunisian bread: rougag

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