Meat Filling

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About

This is called a tatbila.


  • 1 medium or large onion, finely chopped
  • 2 tablespoons oil or butter
  • 500 g<


Gently fry the onion in 2 tablespoons oil or butter (I prefer to use oil) until soft and a pale golden colour. Add the meat and fry lightly until it changes colour. Stir in the pine nuts and fry for 2 minutes longer. The pine nuts can also be fried separately and added at the end.