Waiting for a cook

Marqa Jelbana

Tunisia

What we know so far

Marqa jelbana is the spring stew of Tunisia: lamb, veal or beef browned with onion, cooked in a red sauce of tomato paste, ground red chilli and turmeric, and finished with fresh peas, and in season artichoke bottoms (bil ganariya) or quartered potatoes, with a whole green pepper or two split into the sauce for heat. It is a marqa, the everyday Tunisian sauce-stew, eaten with bread to mop the sauce, and the one every Tunisian looks forward to when the first peas reach the market in March.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Marqa Jelbana

Tunisia

What we know so far

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting