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The Tbikha is a typically Algerian and more specifically from the northeren regions around Alger, the capital. Its a dish prepared from Novermber until mid-spring when the gardens are overly abundant with fresh in-season vegetables. The dish is rather easy to prepare and economical. Simplicity at its best!
You will find several variations on the ingredients which Algerian cooks will add to their "tbikhat". There are two basic types of "tbikhat" - one made with springtime vegetables often referred to as "tbikhat errabi3" and the other made with winter vegetale, "tbikhat echeta". Some cooks use turnips (louft, carrots (zordiya), Jerusalem artichokes (batatas terfess), sliverbeet/spinach(selk), Spanish thistle (guernina) , potatoes (batata), fava beans (foul), artichokes (qarnoun) or peas (djilbena). The most favoured variation I'm sharing today ... with fava beans, peas and artichokes.
You may find this dish also called Tbikha Algérienne, Tbikha Dzaïri, Tbikhat errabi3" or even Jardinière legumes en sauce. Most cooks around Alger add rice to the dish, but some prefer potatoes. For this recipe ((click here)) The other versions, I'll post another time.
For a tutorial on how to clean fava beans ((click here)) and how to clean artichokes ((click here))
Yield: 5-6 servings
Prep Time: 30 minutes (active) | Cook Time: 30 minutes
- 500g shelled fresh sweet peas
- 500g cleaned artichoke hearts
- 500g shelled fava beans
- 1 handful chopped cilantro/coriander (about ½ cup)
- 1 handful chopped parsely (about ½ cup)
- 1 handful of torn fresh mint leaves
- 4 cloves of garlic, minced
- 1 onion, chopped fine
- 1 pinch hot pepper (optional)
- 1 tsp tomato paste
- ¼ tsp sweet paprika
- A handful of rice ( about ½ cup dry)
- salt / black pepper/ oil
- water or vegetable stock
- lemon (for garnish)
- Shell and clean the vegetables.
- Cut the artichokes in quarters.
- Sauté the onion in the oil until translucent.
- Now add in the fava beans, peas, half of the chopped parsely, coriander and mint leaves into the pan.
- Add enough water to cover the vegetables - about 3 cups.
- Simmer on low fire for about 15 minutes, until the fava beans are tender.
- Halfway through the cooking, add the cleaned artichokes.
- Now continue to simmer over low fire until all the vegetables are cooked to tender. Be careful that all the sauce doesn't reduce too much and become dry.
- Once the sauce is reduced, add in one cup of water and the rice. Allow the rice to cook.
- Once the rice is cooked, serve the dish hot.
Garnish with the remaining parsely and lemon wedges.
۞ Cook’s note: If you use frozen peas in this dish, add them when you add the rice.
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