This rich Tunisian pie makes an interesting main dish.

　　

Ingredients

serves 6

　　1 pound lean lamb, cut into 3/4-inch cubes

　　2 tablespoons vegetable oil

　　Salt and pepper

　　1/4 teaspoon powdered saffron (optional)

　　1/2 teaspoon ground cinnamon

　　A 15-ounce can white haricot or navy beans, drained

　　6 eggs

　　1/2 cup (1 stick) butter, melted, or 1/2 cup vegetable oil

　　12 sheets fillo pastry

　　1 egg yolk, to glaze

　　

Step 1

In a saucepan, brown the meat in 2 tablespoons oil. Cover with water, and season to taste with salt and pepper, saffron if used, and cinnamon. Bring to the boil and simmer slowly and gently, covered, for about 1 1/2 hours, until the meat is very tender, adding a little water if necessary to keep the meat covered and letting the sauce reduce at the end. Stir in the drained beans.

　　

Step 2

Break the eggs into the pan and keep stirring over low heat until the eggs begin to set but are still creamy.

　　

Step 3

Brush a large baking dish with melted butter or oil and fit 4 sheets of fillo pastry into the dish, one on top of another, so that the edges come up over the sides of the dish, brushing melted butter or oil between the layers. Spread half of the meat stew evenly over the top, and cover with another 4 sheets of pastry, again brushing each one with melted butter. Cover with the rest of the stew and the remaining sheets of pastry, each one except the top one brushed with melted butter or oil. Brush the top one with beaten egg yolk and bake in a 350°F oven for the first 40 minutes. Then raise the heat to 425°F and bake for 10–15 minutes longer, until the pastry is crisp and a deep-golden color. The eggs in the stew should have set firmly.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf