T’fina pakaila (white bean and meatball stew)

Serves 6-8 Starters and mains

Tofina Pakaila V1 Hero

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Ingredients

  • 455g minced beef
  • 1 small onion, grated, with its liquid
  • 35g dried breadcrumbs, unseasoned
  • 1tbsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp smoked paprika
  • 1⁄2tsp ground coriander
  • 1⁄2tsp onion powder
  • 2tsp kosher salt
  • 1⁄2tsp freshly ground black pepper
  • 2 eggs, lightly beaten
  • 2tbsp extra virgin olive oil

For the stew

  • 60ml extra virgin olive oil
  • 455g beef flanken or short ribs
  • 1 large onion, finely chopped
  • 6 garlic cloves chopped
  • 1.2 litre beef or chicken stock
  • 1 x 430g can white beans, rinsed and drained
  • 140g baby spinach
  • 10g finely chopped fresh mint harissa, to serve

Method

To make the meatballs, mix together the minced beef, onion, breadcrumbs, cumin, cinnamon, paprika, coriander, onion powder and eggs in a large bowl and season. Mix together with your hands to combine. Form into tightly rolled 2.5cm balls (around 35 total) and then set aside.

Heat the 2tbsp of olive oil in a large saucepan set over a medium-high heat. Working in batches, add the meatballs and cook, turning, for around 4 minutes per batch, until browned on all sides. Transfer the browned meatballs to a large plate and refrigerate until needed.

To make the stew, scrape up any debris from the bottom of the saucepan the meatballs were cooked in and wipe it clean. Pour the olive oil into the saucepan and set it over a medium-high heat. Season the flanken and cook, turning, for around 6-8 minutes in total, until browned on all sides. Transfer to a plate. Add the onion and garlic to the saucepan and cook for 6-8 minutes, stirring, until softened. Return the meat to the pan, add the stock, and bring to a boil. Turn the heat to medium-low, cover, and cook for around 1 hour until the meat is tender.

Add the meatballs and white beans, turn the heat to medium, and simmer for 8-10 minutes, uncovered, until the meatballs are cooked through. Stir in the spinach and mint and cook for around 2 minutes, until the spinach wilts. Taste and add more salt and pepper, if desired. Serve hot, swirled with harissa to taste. Store leftovers, covered and chilled, for up to 3 days.

RECIPES AND FOOD PHOTOGRAPHS TAKEN FROM LITTLE BOOK OF JEWISH FEASTS BY LEAH KOENIG, PHOTOGRAPHY BY LINDA PUGLIESE
Tofina Pakaila V1 Hero
RECIPES AND FOOD PHOTOGRAPHS TAKEN FROM LITTLE BOOK OF JEWISH FEASTS BY LEAH KOENIG, PHOTOGRAPHY BY LINDA PUGLIESE

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