Tunisian Jewish cooking

T’fina aricha with wheat, beef and debahiya

Name: T’fina aricha with wheat, beef and debahiya
Prep time: 40 min
Total time: 235 min
Yield: 2 servings
Cuisine: Tunisian Jewish
Ingredients: 170 g Hulled durum wheat grains, not pre-cooked (Hulled wheat, not pre-cooked, soaked the day before); 350 g Stewing beef, shoulder or neck, cut into 4 cm cubes (Beef chuck, cut into 4 cm cubes by the butcher); 70 g Minced beef, freshly minced by the butcher (Minced by the butcher, for the debahiya); 100 g Eggs (Weight without shells; beat, then weigh); 30 g Extra virgin olive oil (25 g for the casserole, 5 g for the ramekin); 15 g Garlic (To be crushed); 2 g Turmeric (For the casserole); 0.7 g Ground black pepper (Half for the wheat, half for the debahiya); 5 g Fine salt (4 g for the wheat, 1 g for the debahiya); 100 g Lemon (About 40 g juice); 10 g Harissa (To serve); 2700 g Water (700 g for soaking, discarded when draining; 900 g for cooking and 300 g held in reserve. Use a water bath suited to the pan (800 ml as a guide), reaching two-thirds of the way up the ramekin. For the lighter version, do not add the extra water allocated to the original version to the wheat.)

Share this recipe

Share on WhatsApp

Link to share

235 min40 min hands-on medium3/5meat843 kcalLighter version available

main dishPrepare the day beforeShabbat-friendlygood leftoversfestiveLighter version available

Whole wheat becomes tender in the beef cooking juices. A debahiya, a small egg and meat pudding, finishes cooking in this Tunisian t’fina, gently flavoured with turmeric.

Ingredients for two

170 g	Hulled durum wheat grains, not pre-cooked Hulled wheat, not pre-cooked, soaked the day before
350 g	Stewing beef, shoulder or neck, cut into 4 cm cubes Beef chuck, cut into 4 cm cubes by the butcher
70 g	Minced beef, freshly minced by the butcher Minced by the butcher, for the debahiya
100 g	Eggs Weight without shells; beat, then weigh
30 g	Extra virgin olive oil 25 g for the casserole, 5 g for the ramekin
15 g	Garlic To be crushed
2 g	Turmeric For the casserole
0.7 g	Ground black pepper Half for the wheat, half for the debahiya
5 g	Fine salt 4 g for the wheat, 1 g for the debahiya
100 g	Lemon About 40 g juice
10 g	Harissa To serve
2700 g	Water 700 g for soaking, discarded when draining; 900 g for cooking and 300 g held in reserve. Use a water bath suited to the pan (800 ml as a guide), reaching two-thirds of the way up the ramekin. For the lighter version, do not add the extra water allocated to the original version to the wheat.

Method

If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. The day before, rinse the wheat and cover with 700 g cold water in a suitable container. Soak in the fridge for 12 hours, then drain and rinse.
In a casserole suited to the quantities (22 cm as a guide), place the wheat, beef, crushed garlic, 25 g oil, turmeric, half the pepper and 4 g salt. Pour in 900 g water, bring slowly to the boil, then cover and turn the heat to its lowest setting.
Cook at the gentlest simmer for 2 hours 30 minutes, stirring the bottom every 30 minutes. Add the reserved hot water in 50 g additions whenever the wheat is no longer surrounded by liquid: it swells considerably. Taste a few grains; they should hold their shape but be tender right through.
After 1 hour 15 minutes of simmering, mix the 100 g beaten egg with the 70 g minced beef, 1 g salt and the remaining pepper. Use the 5 g oil to grease a heatproof ramekin suited to the quantity, keeping the filling at the same depth (350 ml as a guide for two portions). Pour in the mixture and cover the ramekin with foil.
Place the ramekin in a small saucepan on a rack or a clean folded cloth. Pour in hot water to two-thirds of its height, making sure none can enter the ramekin. Cover and cook at a gentle simmer for 55–65 minutes. The debahiya should be firm at the centre and reach a core temperature of 75°C. Lift out the ramekin with tongs and wait 5 minutes before turning out.
After the 2 hours 30 minutes, check the beef as well: a fork should slide in without resistance. If the wheat or meat is still firm, cook for another 15–30 minutes before finishing. Gently place the whole debahiya on top of the wheat, then simmer, covered, for a further 25 minutes.
Turn off the heat and rest for 10 minutes. Divide the debahiya with a spoon according to the planned portions and serve with the wheat and beef. Offer the lemon juice and harissa separately so everyone can brighten the mild turmeric-flavoured cooking juices to taste.

Variants and their steps remain below the recipe.

Lighter version

Reference variation for two servings.

How the taste changes:

The t’fina is less dense and less oily, so the beef juices stand out more. The debahiya stays tender, but each spoonful contains less wheat soaked in the cooking juices.

Extra virgin olive oil : 15 g
Hulled durum wheat grains, not pre-cooked : 130 g

For the lighter portions, use 10 g oil for their casserole and 5 g for their ramekin. Start with 750 g water in their casserole and top up with the reserved water if the wheat starts to stick. These quantities are included in the totals; cook this wheat separately from the original version.

A little less wheat and oil, with the same debahiya.

On your plate

Recipe

843 kcal · protein 62 g · carbs 56 g · fat 39 g

Quantities per person

85 g Hulled durum wheat grains, not pre-cooked
175 g Stewing beef, shoulder or neck, cut into 4 cm cubes
35 g Minced beef, freshly minced by the butcher
50 g Eggs
15 g Extra virgin olive oil
7.5 g Garlic
1 g Turmeric
0.35 g Ground black pepper
2.5 g Fine salt
50 g Lemon
5 g Harissa
1350 g Water

Cooking tips

Soak the wheat the day before; the stated time is for cooking on the day. To prepare ahead, cook fully, cool in shallow containers and refrigerate for up to 2 days. Reheat gently with a little water until simmering. This dish belongs to the Tunisian family of wheat t’finas; these instructions are for cooking on a domestic hob, not for keeping the dish warm overnight.

Equipment : 22 cm casserole with a lid, 350 ml ramekin, Small saucepan, Kitchen thermometer, Tongs

T’fina aricha and debahiya from the Tunisian Jewish repertoire; reference: Raphael’s recipe shared on Harissa (tfinaaricha.htm).

T’fina aricha with wheat, beef and debahiya

Method

Timer

On your plate

Recipe

Cooking tips

Explore this cuisine

Starters to serve with this dish

Three recipes to try next

Comments and reviews

Share your experience