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Tajine d'artichauts Tunisienne
Tunisian Artichoke Tajine; aka Tunisian Meatloaf
1 LB lamb, ground or minced (sub with beef)
6 eggs, beaten
4 sprigs parsley, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 tsp. salt
1/4 tsp. black pepper
6 large artichoke hearts, halved
2 TBS Gruyere cheese, grated
In a bowl, combine meat, parsley, onion, garlic, salt and black pepper. Add beaten eggs and mix thoroughly. Turn meat into a well-greased loaf pan. Arrange artichoke hearts on top, spaced evenly. Press artichokes into the meat mixture; sprinkle grated Gruyere cheese on top. Bake at 180-degrees F for about thirty to forty minutes or until cheese is browned and meatloaf is cooked through. Allow to cool in loaf pan for about five minutes. Turn out onto a cutting board; slice and serve.
Similar or related recipes:
Seniyeh (Yemeni meatloaf)
Tajine d'artichauts Tunisienne (Tunisian Meatloaf)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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