Tunisian Msoki

Tunisian Msoki for Passover

Msoki is the spring stew Tunisian Jews make for the Seder night: lamb, green and bitter vegetables, artichokes, fava beans and matzah that soaks up the liquid at the end. There is no single list of vegetables; the idea is seasonal abundance, not the precision of any one vegetable.

Prep time: 45 minutes · Cooking time: 150 minutes · Yield: 10 servings · Difficulty: Medium

Add the vegetables according to how long they take to soften

The lamb and fava beans go in first; peas, spinach and herbs go in late. If everything goes in together, the tender vegetables disappear before the meat softens.

Ingredients (for 10 servings)

• 1 kg boneless lamb shoulder, cubed
• 4 tablespoons olive oil
• 2 leeks and 1 onion, chopped
• 4 garlic cloves
• 4 carrots, 3 turnips and 4 celery stalks, cut up
• 400 g frozen artichoke bottoms, quartered
• 400 g frozen green fava beans and 300 g frozen peas
• 300 g spinach, 1/2 small cabbage, sliced
• A bunch of cilantro, a bunch of parsley and a handful of mint, chopped
• 1 tablespoon harissa, 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, salt and pepper
• 2 liters hot water
• 250 g matzah, coarsely broken, to serve in the stew

Choosing ingredients and substitutes

Israeli frozen vegetables work well and save work. You can replace the lamb with beef from Israeli cut 5 (chuck), though the cooking time may run longer. On Passover, use harissa and spices with a kosher-for-Passover certification that suits your family’s custom.

Method

1. Brown the lamb. Heat the oil in a large pot and brown the meat in three batches. Remove to a plate.
2. Build the base. Fry the leeks and onion 8 minutes, then add the garlic, harissa and spices for half a minute.
3. Start cooking. Return the meat and add the carrots, turnips, celery, cabbage and water. Bring to a boil and skim the foam.
4. Cook slowly. Partially cover and cook 75 minutes at a gentle simmer.
5. Add the spring vegetables. Add the artichokes and fava beans for 35 minutes; add the peas, spinach and herbs for the last 15 minutes. The lamb should reach at least 71°C (160°F) and be tender.
6. Finish with matzah. Adjust the salt and heat. Break matzah into bowls and ladle the stew over it, or stir it into the pot just before serving so it doesn’t turn to mush.

Nutrition facts and calorie estimate

The estimate includes 25 g of matzah per person and lamb shoulder trimmed of external fat. Without matzah a serving is about 400 calories.

Variations and tips

• Add fennel or zucchini if they are in season, but don’t give up the variety of greens.
• To make ahead, cook without the matzah and add it only at the final reheating.
• Keep up to 4 days in the fridge or freeze up to two months without the matzah.

Summary

Msoki is a Passover stew of abundance: tender meat, spring vegetables and herbs, with the matzah soaking up the broth at the last moment. A full serving is about 500 calories. For more Jewish-Tunisian tradition, see pkaila.