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Batata Terfess Chtitha | Algerian Style Jerusalem Artichokes

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Salaam and hello everyone!

It's been a while since I've blogged on here since I've been posting recipe and lifestyle videos on my YouTube channel 

I share with you this tajine of Batata Terfess or also known as batata gossbiya بطاطا ترفاس. Batata terfess is not to be confused with  the famous truffles or terfess of southern Algeria. Batata terfess as they are known in North Africa/Algeria are Jerusalem artichokes, (also called sunchokes or earth apples) are delicious tubers that act quite similarly to potatoes when cooked yet have the delightful taste of artichokes. They originate from a plant that looks like a sunflower, and are not artichokes or from Jerusalem, so how the name Jerusalem artichoke came about is debated. Most likely it was a misunderstanding over the Italian word for sunflower, girasole. No matter the name, Jerusalem artichokes are delicious — nutty, crunchy when raw and super nutritious.

Jerusalem artichokes are available in North African and the Mediterranean from Autumn to late winter in your local farmers market. Store loosely wrapped in a paper towel placed in a resealable plastic bag in the crisper drawer of your refrigerator for up to 2 weeks.

There are many ways to prepare this vegetable, with or without meat, in white sauce or red sauce or in soup or mashed potatoes. Or in this tadjine that my family just loves.

Video recipe for Algerian style Jerusalem artichokes below


So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5  min |   INACTIVE PREP TIME : 15 min   |  COOK TIME : 15-20 min 

savory recipes | serves about 4

Batata Terfess Chtitha
Algerian Jerusalem Artichokes 

500g - 1 lb Jerusalem artichokes (sunchokes, earth apples)
250g - 1 cup sweet peas or precooked chickpeas
1 large onion, chopped
3-4 cloves of garlic, minced
1 TBS tomato paste
1 TBS dersa (red pepper paste)
1 bay leaf
Generous handful of chopped parsley 
salt, pepper
olive oil, water or stock 

1 - Clean the Jerusalem artichokes using a knife and vegetable peeler. Cut in half or slice.

2 - Sauté the onion until soft.

3 -  Proceed to add in the garlic.

4 - Add the tomato paste and allow to caramelize.

5 - Now add in the remaining ingredients except for the parsley and peas. Cook on a low heat, with the lid on.

6 - Once the Jerusalem artichokes are almost tender, add in the peas and parsley. Continue to cook until the peas are tender.

Serve this delicious dish with crusty bread or Algerian style bread such as this Khoubz el tadjine or Khoubz el Dar.

    Make Ahead
    ⇝ This stew is easily made ahead up to 2 days before you would like to serve it.

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     ➤ This stew  would be delicious served  with this homemade bread
    ➤ Or even try this zataar fan-tans.
    ➤ Or get inspired at the Recipe Index.

    do you like jerusalem artichokes? let me know in the comments below.

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