This renowned dish owes its name to the squat earthenware cooking vessel in which it is cooked. All the ingredients are put in and given a stir, and then the dish is simply tied up with paper and string and brought to the hammam where the “farnachi” covers it in hot ashes and leaves it to cook for at least four hours.

This is a dish made by men for men, a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing.

1. Place all the ingredients into the tanjia, add the water, mix well, close up with paper and string, pierce with a few holes and take to the “hammam” to be cooked in hot ashes.
2. Serve very hot.