Madfouna (مدفونة) is a traditional Tunisian dish with deep roots in Jewish cuisine. The name “madfouna” comes from Arabic and means “buried” or “hidden,” referring to the method of preparing and serving the dish, where beef is slowly cooked under a layer of Swiss chard. For me, madfouna is one of the most fascinating Tunisian dishes.
The base of the dish consists of Swiss chard (or spinach) leaves, which are finely chopped or blended after being lightly sautéed. This thick paste is then combined with pieces of veal trotters (“hergma”) and, along with garlic, spring onions, paprika, and cilantro, is cooked very slowly (approximately 3 hours).
This slow cooking process gives the dish, especially the vegetables, a very intense and concentrated flavor. Minced beef balls seasoned with dried mint are added only in the final stages of cooking. The traditional recipe also includes white beans, which make the dish more filling. Madfouna is served hot, typically accompanied by fresh baguette or khobz bread.
Madfouna is one of the most authentic dishes in Tunisian cuisine. Tunisian restaurant menus are typically dominated by other local dishes, so if you come across madfouna, give it a chance and try it.
The madfouna in the photo above is from a small bistro in the village of Sidi Bou Said and cost 21 TND (6.80 EUR). The Swiss chard sauce had an intense yet delicate flavor. The beef meatballs were juicy with a strong hint of mint. From the veal trotters, I was left with just the skin, which didn’t bother me at all. The white beans added a pleasant crunch. The chef, who also served as the waiter, made sure to mention that madfouna has been providing men with “extraordinary strength in the romantic department” for centuries.
Bon appétit!
