Madfouna

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 350°F. Knead the semolina, water, salt and oil to a firm dough and rest it while you cook the filling.

   Mark done

2. Brown the lamb in the oil in an ovenproof dish over high heat, 8 minutes. Add the onions and cook 8 minutes.

   Mark done

3. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red, then add the garlic, caraway, ground coriander and salt.

   Mark done

4. Add the chopped chard stems, the chickpeas and the water and bring to a simmer.

   Mark done

5. Pile the chard leaves on top — they will look like far too much and will collapse.

   Mark done

6. Roll the dough into a disc slightly larger than the dish, lay it over the top and press the edge down hard all the way round to seal it completely.

   Mark done

7. Bake 60 minutes. Break the lid open at the table; the leaves will have collapsed into the sauce and the lamb will be falling apart.

   Mark done

Chef’s Tips

• Seal the lid properly. Escaping steam defeats the method.
• Chard stems early, leaves last and heaped high.
• The lid is a seal, not a pastry. Nobody is meant to admire it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Harissa
• Slata tounsia

Storage & Reheating

Refrigerated for 3 days without the lid. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.