Silverbeet stewed with Tunisian spices

Silverbeet stewed with Tunisian spices

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

Silverbeet braised with lemon juice and topped with caramelised onions is a traditional Lebanese favourite. Here, in place of the usual allspice, we raise the heat level with a touch of fiery tabil, a Tunisian spice mix.

Tabil

Ingredients

Quantity Ingredient
1 1/2 cups fresh coriander, roots removed
1 tablespoon caraway seeds, roasted and crushed
1/2 head garlic, cloves peeled
1 red pepper, roasted and peeled
6 bullet chillies, de-seeded, scraped and finely chopped
80ml olive oil

Silverbeet

Quantity Ingredient
80ml olive oil
2 onions, sliced
1 teaspoon red wine vinegar
1 leek, finely diced
1 bunch silverbeet, stems removed and roughly chopped
1 garlic clove, crushed with 1/2 teaspoon salt
1 lemon, juiced
salt and pepper
1 teaspoon tabil

Method

  1. To make the tabil, whiz all the ingredients together, slowly adding the oil to make a smooth paste.
  2. Heat half the oil in a heavy-based pot and sauté the onions over a low heat for 10–15 minutes until they are darkly caramelised. Stir in the vinegar and remove the onions to a bowl.
  3. Heat the rest of the oil and sauté the leek for a minute until it has softened, then add the silverbeet and garlic. When this has wilted, add the lemon juice and season with salt and pepper. Cover, lower the heat and braise for 10 minutes. Then raise the heat, remove the lid and stir in the tabil. Remove from the heat and serve in a bowl with lemon wedges and the caramelised onions piled on top.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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