How to prepare the jellabana tagine

Boil the peas for 10 minutes in an open bowl so that they retain their color and drip. Cut the cottage cheese into pieces in the same size.

We clean the cowpeas and soak them for about 12 hours in cold water. Cut the meat into cubes equal in size to a walnut and season with black pepper and salt.

Peel a small onion and chop it and heat half the amount of oil over a hot fire and fry the pieces of meat in it for a few minutes with the meat chop.

Then add the cowpeas, tomato paste and ornamental pepper, pass it with enough water to cover it.

When the water boils, cover the pot and leave it on a soft fire for about 45 minutes, stirring occasionally.

Naftt amount of bread byte. When the meat is cooked and the beans are softened, we raise it on the fire and leave it aside. When it cools down, add the meat, cheese, cheese, breadcrumbs and spices with a pinch of black pepper, then mix the mentioned ingredients with eggs, ghee and a pinch of salt according to taste.

Heat the rest of the oil in a bowl, pour the mixture into it and flatten its surface, then put it in the oven for 20 minutes, at a moderate temperature. Run the blade of the knife two or three times between the walls of the mixture so that it does not stick.

When the mixture freezes and turns red, the knife runs out. If it comes out dry, the dish is pulled out of the oven and turned into a serving dish, then cut into quarters and served hot.