T’fina pakaila (white bean and meatball stew)

Serves 6-8 Starters and mains

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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.