North Africa · Main
Chakchouka bil Qadid (Spicy Pepper Stew with Sun-Dried Preserved Meat)
A rustic, smoky skillet stew of sun-dried cured meat, sweet peppers, ripe tomatoes, and soft-poached eggs.
The story
Originating from the semi-arid inland plains and southern Berber communities of Tunisia, this robust winter chakchouka is built around Qadid—meat cured in sun, salt, and spices after Eid al-Adha. Shepherds and rural families rely on this shelf-stable preserved meat to impart a deep, fermented savouriness to simple vegetable braises on freezing afternoons. The essential technique requires parboiling or soaking the dried jerky to rehydrate the muscle fibers and soften its intense salinity before frying.
Cook this next
Assidat Zgougou (Aleppo Pine Seed Custard)
A velvety, aromatic Aleppo pine seed pudding layered with silky white pastry cream and adorned with toasted nuts.
Barkoukesh (Hand-Rolled Giant Couscous with Seafood)
Plump hand-rolled durum grains simmered in a rich, fiery tomato and octopus broth laden with coastal Kerkennah sea treasures.
Droo (Sweet Sorghum and Milk Breakfast Porridge)
A velvety, nutty breakfast porridge of whole grain sorghum flour scented with geranium water and topped with roasted nuts.
Ghlighla (Spiced Steamed Chickpea and Fava Bean Broth)
A steaming, cumin-heavy morning broth of tender chickpeas and split fava beans drizzled with pungent olive oil and harissa.