Cut the meat into 2 cm cubes.
Chop the herbs into large pieces. Rinse and finely chop the green onions.
Put a layer of meat in a stewpot, then a layer of herbs, then a layer of onions and finish with the tkemali sauce. Repeat the operation to have two floors.
Drizzle with white wine. Add a little water, cover and cook over very low heat for 2 hours.
Add the butter at the end of cooking and continue cooking for another 10 minutes.
The book “Cuisine without borders” (Alternatives ed.) promotes the meeting of cultures around the stove and the integration of migrants through cooking by presenting around forty recipes, all prepared by nationals of countries such as Algeria, Georgia, Congo, Nigeria… Flavors and solidarity!