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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, klaya (tunisian braised meat). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Klaya (Tunisian braised meat) is something which I’ve loved my entire life.

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

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

Steps 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.

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