Klaya (Tunisian braised meat)
Klaya (Tunisian braised meat)

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, klaya (tunisian braised meat). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Add the spices to the meat and mix well. Tunisian klaya with lamb klaya tounsia bel alouch I am sharing with you a typical tunisian recipe klaya tunisian braised meat It is commonly prepared during. We earn a commission for products purchased through some links in this article.

Klaya (Tunisian braised meat) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Klaya (Tunisian braised meat) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have klaya (tunisian braised meat) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Klaya (Tunisian braised meat):
  1. Prepare 1 lb lamb shoulder
  2. Prepare 1 lamb heart
  3. Make ready 1/4 lb liver
  4. Take 1 tsp tomato paste
  5. Take 1 tsp harissa
  6. Prepare 1 tsp smoked paprika
  7. Get salt and pepper
  8. Take 20 cl olive oil
  9. Prepare 1 medium onion
  10. Prepare 1 cup fresh parsley

Tunisian Tajine can be described as a casserole, with lamb usually the main ingredient. As well as this, the likes of egg, coriander and cinnamon are used to make some people suggest that the dish resembles an Italian frittata. This is a Tunisian egg dish that I learned from my mother in law on one of my trips to Tunisia. It can be made with liver (like my mother in law uses), chicken, lamb, or even just vegetables.

Instructions to make Klaya (Tunisian braised meat):
  1. Cut the lamb, heart and liver in 1 inch sized cubes
  2. Add the spices to the meat and mix well
  3. Heat the olive oil on medium high temperature
  4. Remove the liver aside, and brown the shoulder meat and heart for 4min
  5. Stir in the tomato paste and harissa
  6. Turn the heat to a low simmer and add the liver
  7. Let simmer on very low for 90min. Cover and avoid steam leaks. Avoid opening the lid because that would release the steam and make the meat dry.
  8. Meanwhile, julienne the onion and chop the parsley
  9. When meat is ready serve with onions and parsley on top. You can accompany this dish with bread or rice, and a side salad.

Be the first to review this recipe. This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick A Tunisian-Jewish Sabbath specialty, chreime features tender fish braised in a thick chile-spiced tomato sauce. See the recipe for Chreime »Todd Coleman. Our Tunisian Table is a place where we share recipes, stories, and traditions from North Africa/the Maghreb. The Tunisian tajine starts with a mixture of meat, onions and spices that is sautéed.

So that’s going to wrap it up for this special food klaya (tunisian braised meat) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!