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.

　　

Ingredients

serves 4

　　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

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf