Tunisian

Name: Tunisian
Cuisine: Tunisian
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley; 4 inches stale bread, soaked in water and squeezed dry; 4 inches stale bread, soaked in water and squeezed dry; ¾ pound ground beef; 3 cloves garlic, minced; 2 tablespoons chopped fresh mint, or 1 tablespoon dried mint; 2 tablespoons chopped fresh mint, or 1 tablespoon dried mint; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; freshly grated nutmeg to taste; 2 hard-cooked eggs, chopped; 4 large new potatoes; 12 fresh artichoke hearts; ¼ cup olive oil; 3 large tomatoes, peeled, seeded, and diced; pinch of ground turmeric; 1 bay leaf; peel of ½ preserved lemon, minced

From Daisy Taieb

Preparation info

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

For the Stuffing

¾ pound ground beef
4 inches stale bread, soaked in water and squeezed dry

Africa
Tunisia
Main course
Mediterranean

Method

To make the stuffing, in a medium bowl, combine all the ingredients and knead to mix well. Cut the potatoes in half and scoop out the centers with a melon bailer to make a pocket for the stuffing. Stuff the filling into the artichoke hearts and potatoes.

To make the sauce, in a large sauté pan, or skillet, combine all the ingredients. Bring to a boil, reduce heat to a simmer, and cook f