Mahshi Kharshouf

Name: Mahshi Kharshouf
Yield: serves 4
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 1/2–1 lemon; 1 tablespoon olive oil

December 9, 2011

This old classic is prestigious in the Arab world. In Egypt, during their season, artichokes were sold by vendors who brought crates to the kitchen door, and our cook pared the bottoms. Nowadays I use frozen artichoke bottoms that are so good you cannot tell they are not fresh. Look for them (a flat-cup variety) as produce of Egypt in Middle Eastern stores.

Recipe notes

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