Though it hasn't been a fashionable meat for some time, I have a real soft spot for tongue. I grew up with it as a winter dish, so I always think of it as warming and “consoling.” When I discovered this Tunisian tongue dish garnished with green olives, it was love at first taste.
The succulent, suave, cracked green meski olive is the one used in Tunisia; elongated, bright green picholine olives from France and Morocco may be substituted.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.