Every Rosh Hashanah I cook a Jewish Tunisian dish called pkaila (or bkeila). My mom, grandmothers and great grandmothers did the same, every year, for generations. Since I am married and my mom is no longer with us, it is important for me to keep the tradition alive.
We prepare this dish not only for Rosh Hashanah, but also when there is something to celebrate, like a birth or a wedding. The truth is, I love it so much that I cook it sometimes for Shabbat, too, served alone or over couscous.
The main ingredient is spinach, which is fried softly for hours until it looks like a confit. You can find it in kosher stores (it is called pkaila) already cooked, or you can do it yourself by following the recipe below. I promise, it is super easy! The recipe calls for 450g spinach, but I usually cook a kilogram — it keeps in the fridge for at least two weeks.
The finished stew keeps up to one week in the fridge, or up to three months in the freezer.
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