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Pkeila - Tunisian Spinach Stew with Beans and Meat

Pkeila is a signature dish of Tunisian Jewish cuisine. This stew features spinach that’s been slowly cooked until caramelized, then simmered with meat and white beans. A true delicacy for those who love it, don’t be put off by its distinctive dark color - this is a dish that wins hearts.

Chloé Flam

Pkeila - Tunisian Spinach Stew with Beans and Meat

Ingredients

Check off ingredients as you go

    Serves 12

      For 1 jar of spinach concentrate

      • 800g (1¾ lbs) spinach (fresh or frozen)
      • neutral or olive oil

      For the pkeila

      • 2 tbsp coarsely chopped garlic (4-5 cloves)
      • 2kg (4½ lbs) beef (shank, cheek, neck or short ribs)
      • 2 pieces veal feet
      • 350g (about 12 handfuls) white beans
      • ½ bunch fresh mint, washed and chopped
      • 1 tsp harissa (or to taste)
      • neutral oil

      To organize your time, you can make the spinach concentrate on a different day, so you’ll only need to cook the pkeila itself on the day (or the day before).

      Preparing the Spinach Concentrate

      1. Thaw and thoroughly squeeze out the spinach. In a large skillet, heat enough oil to cover the bottom of the pan. Add the spinach over high heat. The goal is to dehydrate them without burning. You’ll need to lower the heat gradually as the spinach reduces. Stir regularly, season with salt, and add a little oil to prevent sticking. The spinach will darken slightly and become light as a feather as it dehydrates.

      2. Once cooked, season generously with salt, add 4 tbsp olive oil (for preservation) and store in a sterilized jar. Keep in the bottom of the refrigerator.

      Tunisian Pkeila

      Preparing the Pkeila

      1. Trim, cut the meat into pieces of about 150g (5 oz) and rinse. In a Dutch oven, add 4 tbsp oil (or a bit more to cover the bottom). Sear the meat on all sides over high heat, stirring with a wooden spoon to prevent sticking to the bottom. Once the pieces are seared, set aside and discard excess oil.

      2. In a pot filled with water mixed with 2 tbsp white vinegar, boil the veal foot several times (changing the water) to remove impurities and bone. Rinse well with cold water.

      3. In the same Dutch oven, add fresh oil (½ cup) and the meat. If not already done, coarsely chop the garlic. Wash and chop the mint. Add the garlic to the pot, along with the mint, 12 heaping tablespoons of spinach concentrate (this is typically equivalent to one jam jar), and the white beans. Season with pepper and add the harissa. Add the veal foot and cover with water just above the ingredients.

      Tunisian Pkeila

      1. Close the pressure cooker and cook under pressure (about 40 minutes from when the cooker starts whistling). Check for doneness - the meat should be very tender.

      Serve with couscous or Italian bread.

      Tips and Variations

      • Making the spinach concentrate is truly worth the effort and you’ll have some for next time. Ready-made jars exist but the taste is completely different… You can prepare the spinach concentrate in advance - it will keep for months in the refrigerator.
      • The veal foot is essential as it’s what thickens the pkeila, without it the consistency would be too liquid.
      • In this recipe, there’s no need to soak the beans overnight - the spinach “activates” their cooking without pre-soaking.
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