* 2 tablespoons olive oil
* 2 tablespoons smen (Clarified butter) or 25 g Butter
* 1 Onion, finely chopped
* Garlic to taste, finely chopped
* 1 kg boneless Rabbit Meat, cut into small chunks
* 1 teaspoon Salt
* ½ teaspoon Ground black pepper
* 1 teaspoon or more of Harissa
* 2 Bay leaves
* ½ teaspoon Ground cumin
* 600 ml water or Chicken stock
* 450 g ripe Tomatoes, peeled and chopped
* 1 tablespoon Tomato purée diluted in 150 ml water

===Method===
* Heat the Oil and the smen or Butter in a large pan, add the Onion and Garlic and sauté until the onion is soft.
* Add the Rabbit pieces, stir, cover and Fry for 15-20 minutes, stirring often to ensure that the Meat is sealed on all sides.
* Stir in the Salt, Pepper, Harissa, Bay leaves, Cumin and water or Stock and bring to the Boil.
* Reduce the heat, cover and Simmer for 40 minutes.
* Stir in the Tomatoes and Tomato purée into the pan and Simmer for a further 20-30 minutes until the Sauce has thickened and the Rabbit is tender.

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