Jute leaf stew

Directions

1. Bring 2l of water to a boil in a pan. Sift the meloukhia leaves into the pan and stir until mixed then beat in the oil.

2. Continue cooking, stirring frequently with a wooden spoon, until the mixture thickens to the consistency of a thick bream.

3. At this point, cover the pan and cook gently over low heat.

4. Stir the mixture during the first 30 minutes of cooking and continue cooking for between 2 and 3 hours.

5. Wash the meat with cold water and a little vinegar.

6. Rinse well and pat dry with kitchen paper.

7. In a bowl, mix the tomatoes with the tabil spices, garlic and harissa.

8. Stir well to combine then mix in the meat.

9. Turn into a pan, add the bayleaves and bring to a simmer.

10. Cover and cook gently for 1 hour. At this point stir the meat into the meloukhia mixture.

11. Continue cooking the mixture, covered, for 2 hours then season to taste with salt and black pepper.

12. Once the meat is very tender, continue cooking, uncovered, until the oil separates and floats to the top of the stew.

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