Tbecha Bsilk

Tbecha Bsilk (Tbecha b’silk)

In this name, “silk” is leaf beet — Swiss chard — and not the purple beet root. In Hebrew the dish is written “טבחה בסלק”, and since “סלק” in Hebrew usually means beetroot, the name often causes confusion. A large amount of leaves is chopped and fried until they shrink, darken and take on a deep flavor, then cooked with beans and meat. It is a Libyan Jewish Sabbath stew, close to Tunisian bkaila but not identical to it.

Prep time: 30 minutes · Cook time: about 3 hours · Total: 3.5 hours · Yield: 8 servings · Difficulty: medium

Why the chard should look almost burnt

Four bunches look like too much, but most of their weight is water. As long as there is water in the pan, the leaves stew with a green taste. Only after it evaporates does the oil come into contact with the leaves and a toasted flavor forms. The goal is a very dark green, not black ash; stir frequently toward the end.

Ingredients (for 8 servings)

• 1.5 kg fresh Swiss chard (4–5 bunches), washed and dried
• 120 ml olive oil
• 700 grams beef for long cooking, Israeli cut no. 5 or no. 8, cubed
• 250 grams dried white beans, soaked overnight and drained
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 100 grams tomato paste
• 1 tablespoon sweet paprika, 1 teaspoon ground caraway, 1/2 teaspoon hot pepper
• 1.5 liters hot water, salt and pepper
• Juice of half a lemon

Choosing ingredients and substitutes

Use the leaves and the thin parts of the stems; chop thick stems small and start frying them first. You can use 600 grams of frozen chard, thawed and squeezed well. Canned beans (about 600 grams drained) are added only in the last 30 minutes.

Method

1. Dry and chop. Chop the chard finely. Water left over from washing will greatly lengthen the frying.
2. Fry patiently. Heat 80 ml of the oil in a wide pot and fry the chard for 35–50 minutes over medium heat, until its volume is tiny and its color very dark green. Stir more once it starts to stick.
3. Brown the meat. In a separate heavy pot, heat the rest of the oil, brown the meat in batches, add the onion and fry until golden.
4. Bloom the paste and spices. Add the paste, garlic, paprika and caraway and fry for 2 minutes.
5. Cook. Add the fried chard, the beans and the water. Bring to a boil, partially cover and cook at a low simmer for 2–2.5 hours, until the meat and beans are tender.
6. Reduce and balance. Uncover for 15 minutes if the sauce is thin. Add the lemon and salt at the end and let rest for 15 minutes before serving.

Nutrition facts and calorie estimate

The chard itself is low in calories; most of the energy comes from the meat, beans and oil. Cutting the oil from 120 to 60 ml lowers it by about 60 calories per serving, but the frying will take longer and the taste will be greener.

Variations and tips

• For a vegetarian version, leave out the meat and double the beans; the serving is about 350 calories.
• Don’t use red beets as a substitute — they give a completely different sweetness, color and texture.
• The stew improves on the second day and keeps for 4 days in the fridge or 3 months in the freezer.

Summary

Tbecha bsilk is built on turning a mountain of chard into a dark, concentrated center of flavor. An eighth of the pot is about 490 calories, with a nice amount of protein and fiber. See also arisa and more dishes in Tripolitan cuisine.