Mahshi Kharshouf
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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Fry the onion in the oil till golden. Add the pine nuts and stir till lightly colored. Mix the raw meat, flat-leaf parsley, salt and pepper, allspice, cinnamon, and egg, and knead to a soft paste with your hands. Then work in the onions and pine nuts.
Step 2
Take lumps of the meat mixture and fill the artichoke bottoms, making little mounds. Place them in a shallow baking dish.
Step 3
Mix the lemon juice with the olive oil and about 1 cup water and pour into the dish. Bake in a preheated 350°F oven for 30 minutes, until the meat is done.
Step 4
Serve hot or cold.
Variations
Step 5
You may add 1/4 teaspoon turmeric to the water in the baking dish.
Step 6
For an alternative filling: Mix the ground beef with 1 egg and 2 slices white bread, crusts removed, soaked in water and squeezed dry. Add salt and pepper, 1/2–1 teaspoon thyme, and a pinch of nutmeg, and knead well.
Step 7
A Tunisian version of the filling is ground veal with 2 tablespoons finely chopped onion, salt, and pepper, mixed with 1 lightly beaten egg.
