Mastering Authentic Homemade Couscous and Traditional Shabbat Stews
Discover authentic homemade couscous, traditional vegetable soup, and classic Tripolitanian Shabbat stew recipes passed down through generations.
Homemade couscous is often considered a culinary masterpiece, and Vered's signature recipe is no exception. Known for its heavenly texture and rich flavor, this traditional dish can easily be enjoyed on its own. The preparation requires patience and a precise process involving semolina, oil, water, and salt, alternating between hand-mixing and steaming in a dedicated couscous pot.
To elevate the dish into a complete, hearty meal, it is traditionally served with a rich vegetable soup. The soup combines soaked chickpeas, onions, celery, carrots, zucchini, cabbage, and potatoes, seasoned with turmeric, tomato paste, and chicken-style bouillon. For those looking for a lighter option, the flavorful broth can also be enjoyed on its own without the semolina base.
Another beloved classic is the traditional Tripolitanian Shabbat stew known as Tbicha Salk, dedicated here to the late Grandma Julia. This slow-cooked delicacy features white beans, beef head meat, potatoes, chard paste (pkaila), and ras el hanout spices, cooked overnight alongside homemade semolina dumplings called koukalot, enriched with garlic and beef fat.
