Klaya (Tunisian braised meat)
This is a dish for special occasions! In Tunisia, we often cook it on Eid Al Adha day. Cooks will usually add in the liver, heart, spleen and meat of the day's sacrificial lamb. There are variations across different cities and homes but what makes this dish special is the very slow cooking without any added water. Cooked on coal, this dish would normally take 3 to 4 hours in a traditional earthen pot (like the Moroccan tajine) but in the kitchen it'll take less time. The preparation is quite simple but you need to be patient!!
Shahya Tayba
Klaya (Tunisian braised meat)
This is a dish for special occasions! In Tunisia, we often cook it on Eid Al Adha day. Cooks will usually add in the liver, heart, spleen and meat of the day's sacrificial lamb. There are variations across different cities and homes but what makes this dish special is the very slow cooking without any added water. Cooked on coal, this dish would normally take 3 to 4 hours in a traditional earthen pot (like the Moroccan tajine) but in the kitchen it'll take less time. The preparation is quite simple but you need to be patient!!
Shahya Tayba
Cooking Instructions
- 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.
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