Name: Msoki
Yield: Serves 10 to 12
Cuisine: Tunisian
Ingredients: 1 ½ pounds veal shank or brisket; 2 pounds lamb shoulder, boned and cubed; 4 fresh artichoke hearts, diced; 2 pounds spinach or young swiss chard, stemmed and cut into 1 ¼-inch pieces; 1 osbane (optional); l/3 cup chopped fresh mint; 4 matzoh; 8 tablespoons chopped fresh coriander (cilantro); ½ cup chopped fresh flat-leaf parsley; ½ cup chopped fresh dill; ¼ cup olive or sunflower oil; 1 teaspoon ground turmeric; 1 tablespoon harissa; 2 teaspoons ground coriander; 8 cloves garlic, minced; 1 teaspoon freshly ground pepper; 3 white onions, diced; 1 bulb fennel with leaves, diced; 1 teaspoon salt; 1 or 2 cardoons, trimmed of strings, cut into 1-inch pieces, and parboiled in lemon water for 5 minutes; 8 carrots, diced; 1 small savoy cabbage, cored and cut into 1 ¼-inch pieces; 4 turnips, diced; ½ head young celery with leaves, diced; 1 celery root, peeled and diced; 2 pounds fava beans, shelled; 2 tablespoons ground dried unsprayed rose petals (optional)

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

2 pounds fava beans, shelled
1 or 2 cardoons, trimmed of strings, cut into 1-inch pieces, and parboiled in lemon water for 5 minutes

Method

If ever a dish were a celebration of spring, this one is. Andrée Zana-Murat and Daisy Taieb both offer a fabulous assortment of vegetables enhanced with the richness of meat juices and bits of cooked meat. It’s like a giant minestrone. Zana-Murat adds osbane to the stew after an hour or so of cooking. Crumbled matzoh is added at the end to absorb the fragrant