Mahshi Kharshouf

Name: Mahshi Kharshouf
Ingredients: 1 onion, chopped; 2 tablespoons sunflower oil; 2 tablespoons pine nuts; 10 ounces ground veal, lamb, or beef; 2 tablespoons finely chopped flat-leaf parsley; Salt and pepper; 1/4 teaspoon allspice; 1/2 teaspoon cinnamon; 1 small egg, lightly beaten; A 14-ounce package frozen artichoke bottoms (about 9), defrosted, or 9 or 10 fresh ones (see page 282 for preparation); Juice of 1/21 lemon; 1 tablespoon olive oil

12 ingredients

13 steps

Ingredients

1 onion, chopped
2 tablespoons sunflower oil
2 tablespoons pine nuts
10 ounces ground veal, lamb, or beef
2 tablespoons finely chopped flat-leaf parsley
Salt and pepper
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 small egg, lightly beaten
A 14-ounce package frozen artichoke bottoms (about 9), defrosted, or 9 or 10 fresh ones (see page 282 for preparation)
Juice of 1/21 lemon
1 tablespoon olive oil

Directions

1

Fry the onion in the oil till golden.
2

Add the pine nuts and stir till lightly colored.
3

Mix the raw meat, flat-leaf parsley, salt and pepper, allspice, cinnamon, and egg, and knead to a soft paste with your hands.
4

Then work in the onions and pine nuts.
5

Take lumps of the meat mixture and fill the artichoke bottoms, making little mounds.
6

Place them in a shallow baking dish.
7

Mix the lemon juice with the olive oil and about 1 cup water and pour into the dish.
8

Bake in a preheated 350F oven for 30 minutes, until the meat is done.
9

Serve hot or cold.
10

You may add 1/4 teaspoon turmeric to the water in the baking dish.
11

For an alternative filling: Mix the ground beef with 1 egg and 2 slices white bread, crusts removed, soaked in water and squeezed dry.
12

Add salt and pepper, 1/21 teaspoon thyme, and a pinch of nutmeg, and knead well.
13

A Tunisian version of the filling is ground veal with 2 tablespoons finely chopped onion, salt, and pepper, mixed with 1 lightly beaten egg.