The Taste Middle East on Al Nahar

So excited, finally The Taste is going to air, tonight at 10pm on Al Nahar in Egypt.

You can see me fleetingly at 33 seconds in this promo!

Here is some further info on the show:

http://www.arabnews.com/news/678881

Product of Excellence from EGYPT

Karkadè

 “Rosa Sinensis, Red tea, Hibiscus tea”

I was asked to write a little article on a product of excellence from Egypt for the Live Inspire project by the  Intesa Sanpaolo Group.  On their page is information on the Milano 2015 EXPO, as well as recipes from different countries and inspiring stories about sustainability and nutrition.  It also has a competition with a trip to Italy for one lucky person.  Just click on the link below to take you there:

LIVE INSPIRE COMPETITION

The product I was drawn to is also one of my particular favourites since I particularly source this from Egypt over being grown from any other Country.  Karkadé is my product of excellence from Egypt.  It is a tea known for its remarkable ruby red colour and subtle floral flavour.  Karkadé has been produced in Egypt for centuries and is made from the dried calyces which form around the seed-pods of the Hibiscus sabdariffa flower. 

Since ancient Egyptian times this tea has been enjoyed hot in winter and as a refreshingly cool drink in summer. Karkadé is grown in the optimum conditions and climate of Egypt giving the tea a rich dark, almost purple-black colour overflowing with health benefits and having a wonderfully floral aroma and flavour.

Hibiscus tea is often blended with other tea types due to the lovely red colour it produces however, lighter red coloured Hibiscus teas on the market are more acidic and leave a bitter aftertaste as well as being lower in antioxidant levels so the darker tea is best.

For centuries, and to this day, Karkadé is drunk in Egypt for its medicinal benefits due to its high vitamin C content, high antioxidant properties and scientific studies have confirmed it reduces blood pressure in people with type 2 diabetes or mild hypertension.

The drink is made in much the same way as a cup of tea. In a tea pot take a full handful of the tea and add a litre of cold water. Bring to the boil and simmer for three minutes. Strain off what is now a bright red liquid. Add cold water to cover the tea and boil again to extract all you can. Add a teaspoon of sugar for each glass (or to taste), stir and serve hot.

Alternatively, in a jug pour boiling water. Add tea and sugar. Stir until sugar dissolves. Leave until the water becomes dark red. Strain the tea and cool in the refrigerator until serving. Tea made this way is believed have the most beneficial effect on blood pressure.

 Red tea كركديه Karkadé, Photography by Dy na Eldaief (dynaeldaief.com)

Red tea كركديه Karkadé, Photography by Dy na Eldaief (dynaeldaief.com)

Meatballs in tomato sauce كفتة بالدمعة Kofta bil dema-a

I was looking through the massive amount of cooking footage I still have on the computer and discovered a gem.  While our second child was still a baby and not a toddler I made Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a.

I have always enjoyed eating good tasting meatballs and Kofta  كفتة   is basically an Egyptian meatball.  Kofta can be made so many different ways and it can be fried, or barbecued  or cooked in a tomato based sauce and left to simmer away absorbing flavours on the stove (or this can be done in a slow cooker).  

The key, as with any type of meatball, is to make sure they are browned first as this seals the meatballs and stops them from falling apart in the cooking process.

When I went back and watched the footage I got to reminisce and enjoy those memories from when the kids where so little.  I think this must be one of my favourites, if not my favourite video.  Take a look and let me know what you think...oh, and the food too!

We always had Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a with rice but I know that many people eat meatballs with pasta.  These could easily be eaten served over pasta if you like.  But at home it was rice.  I love the rice soaking up the sauce and I often used to mush up the meatballs and stir it all together through the rice.  I do that for the kids and they love it.  

As with most things feta cheese, olive and a green salad at the table and it is a complete meal.

Love to have your feedback so let me know how you go making this.

Kofta Barbecued

Fried Kofta

Meatballs in tomato sauce   كفتة بالدمعة  Kofta bil dema-a

Prickly pear تين شوكى Teen Shawky

I plan to have my first Egyptian Cooking eBook up this week, so keep an eye out for that!

In the meantime, we had a kinder interview this morning for my son who will be in 4 year old kinder this year.  Very exciting.  We spent some time meeting the teacher that will be the biggest influence on our son outside of the home and getting the paper work out of the way.  We were then shown the ins and outs - literally, where we come in and go out etc. And then as if in a wink we were finished.  Armed with the knowledge we needed for the smooth transition into the first week of kinder.  The kids were content and since we were already out and about and it was just on 9 am I thought we would head to the market. 

I was actually trying to source figs since I have used up all the fig jam I made last year (I really do think it is the best thing on fresh bread with butter).  I had fig jam on toast this morning and have enough left for about two more slices.  That’s it.  Being so critically low was my motivation for finding figs in a quantity and price that was conducive of producing enough fig jam for the following year.  I found them in several places including the supermarket and they ranged in price from $10 to $25 per KG. 

Since I had dragged the kids around for an hour or so I thought it was time for them to have a play and enjoy getting their faces painted (well one had his hand painted instead) but we enjoyed looking and buying bits and pieces.  On our hunt for figs I noticed a man moving a box of prickly pears from one location to another.  Wow, I feel like I haven’t had them for ages!  My eldest asked me what they were, wanted to pick them up by hand (to my horror) and asked me if he could eat one.  I thought there was no better time than now to get them and whilst I get to enjoy them once again he can hopefully get more educated where prickly pear is concerned.  They are handled with tongs, carried carefully, peeled with gloves on and then finally they are edible.

Prickly pear تين شوكى  Teen Shawky

I bought 4 and thought I would see how the boys find them to eat.  With all those seeds I realize they may not appeal to everyone but I think that they are still worth trying – at least once.  When we got home again I was barraged with questions regarding the prickly pears.  He settled on waiting to have them for dessert tonight so it leaves me with enough time to get them prepared.  I thought I would make a video of how to peel them for anyone who has not seen them before and who would like to know what to do with them (I often feel like that, particularly with some Asian fruit or vegetables which I come across and am unaccustomed to).  With the difficulty in preparing the fruit I think I will wait until hubby gets home from work to help me get the video together but that will be available to view shortly.

Prickly pear تين شوكى  Teen Shawky

My dad grew a cactus in the backyard when we were growing up.  It was tucked away in the far back corner of the backyard so there were never any mishaps where the tree was concerned.  Being a cactus there must be precautions as I can imagine how painful it would be for a child to get pushed or fall on it.  Probably hours sitting and crying while the thorns are removed.  I can’t remember seeing it, perhaps he got rid of it before the onslaught of grandchildren came along.  I must remember to ask him if he still has it hidden away in the corner and if so I will make a mental note not to tell the kids about it since it will inevitably act like a magnet, drawing them to it inexorably only to end in tears when they get prickled! 

My mum was always the one to get the prickly pears out of their spiky shells.  When the cactus wasn’t productive my parents would buy some at the market and mum would stand at the kitchen with gloves on, carefully removing the fruit and setting them aside.  I think she and I were the ones who really liked eating them.  I feel the baton has passed to me, to buy, peel and set a plate of prickly pears in front of my family for their enjoyment.  I only hope they do but at least I get to reflect on the memories of home and taste the fruit once again.

Prickly pear تين شوكى  Teen Shawky

Prickly pear تين شوكى  Teen Shawky

   

Prickly pear تين شوكى  Teen Shawky

So while today was not the day for fig jam (although this is something I can look forward to for another day) and I had the special surprise of coming across the prickly pear.  So all in all not a bad outcome.   

Prickly pear تين شوكى  Teen Shawky

As a side note, when prickly pear was first introduced into Australia it became a serious invasive pest, growing out of control across huge tracts of land.  In the early 20^th century the decision was made to introduce a moth - Cactoblastis cactorum - seriously, what an awesome name for an insect – in an attempt to control the prickly pear as its larvae eat the plant.  Thankfully the introduction of the moth worked wonders with prickly pear being virtually wiped out and the moth not affecting other local plants or animals (at least as far as I know, but happy to stand corrected).  Sadly attempts to use the moth in a similar manner in other parts of the world have not worked so well with the moth now an invasive species and with its range growing each year.  It was such a big event in Australia though that there is even a memorial erected to the introduction of the moth in Dalby, Queensland!

Slow cooked broad beans فول مدمس Ful Medames

Slow cooked broad beans  فول مدمس Ful Medames

I caught up with some friends yesterday morning, one of whom is pregnant.  I love to find out how other people experience their pregnancies and births partly because there is so much that differs between women and even with the one woman’s experiences with multiple pregnancies.  The other part is because human development (and with all animals) is an incredibly amazing process that I can’t help but be enthralled by it.  Anyway back to my pregnant friend.  We were talking about what if any cravings she is having and I was shocked when she said that actually she wanted to know how to make Ful.  She is not Egyptian but has been to Egypt and loved it there so that explains her exposure to this dish.  I thought it was wonderful she has been craving this dish as it is not one that I would have thought of to post.  I did however promise that this would be my next blog.

So, about Ful Medames, Slow cooked broad beans,  فول مدمس 

This is THE national dish in Egypt.  A delightfully tasty dish that is suitable for vegetarians and vegans.  Ful is the Egyptian word for Broad beans (also known as Fava beans), and medames is a word meaning "buried." It refers to the original cooking method, which involved burying a sealed pot of water and beans under hot coals. 

My parents use a special metal pot specifically for cooking Ful ,  (pictured below) and it was filled with the pre -soaked dried beans, covered with water and left to cook over the lowest heat for 6 or 7 hours.  However you could use a normal pot or simply buy canned Broad beans.

Ful can be made in advance and can be cooked, cooled then refrigerated for several days or frozen for several months.  Thaw out in the fridge overnight.  Then heat and add the remaining ingredients.

This dish takes me back to Saturday morning breakfasts when my dad would get up early and get fresh bread then make a huge spread of Ful medames, Tameya (falafel), boiled eggs, with feta, pickles, olives, chopped tomatoes and other salad items at the table.  I think about this now and how difficult it is to get up and arrange such a hearty breakfast for my own family (although we have been known to have it for dinner).  

Dried fava or broad beans are typically used.  Leave the beans covered in water to soak overnight. Then drain, add fresh water and boil in a saucepan until lovely and tender which may take several hours.  On the other hand the beans could be boiled in a pressure cooker to reduce the cooking time to 30 or 45minutes although be aware that the beans may break down using this method so it is not ideal.  When cooked drain and remove the flesh from the skin. Alternatively, the skins can be left on and mashed with a fork or as I prefer to do simply blend it all together with a stick blender and then add the remaining ingredients.

Serves 2

¾ can/ 325g or 1 cup cooked broad beans

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

½ - 1 lemon, juiced

1 teaspoon salt

Pinch pepper

1 teaspoon cumin, or to taste

Remove the broad bean flesh from the skins and mash or puree the flesh with a fork.  Alternatively puree the beans and skins together for a smooth consistency.  And add the oil, garlic, cumin and lemon juice.  Season with salt and pepper and taste to check that for the balance of flavours, adjusting if necessary.

Slow cooked broad beans  فول مدمس Ful Medames

For a heartier Ful medames you can add ½ a tomato, ½ small onion and ½ small Lebanese cucumber which are all very finely diced.  A boiled egg can also be added and mashed into the beans along with some feta cheese.  If adding these, check the flavour and add more garlic, oil, lemon juice, cumin or salt as required.  Serve with fresh Lebanese bread (By hand, break off some bread and form a scoop by pinching in two edges.  Then use it as a spoon to scoop up the cooked broad beans  فول مدمس Ful Medames!

Basterma and egg, Basturma wi baid, Egyptian bacon and eggs

Basterma and egg, Basturma wi baid, Egyptian bacon and eggs

I forgot I used to eat  Basterma and egg (Basturma wi baid) growing up but it is such an easy meal, anyone could do it.  I consider it to be the Egyptian version of the Australian Saturday morning breakfast of bacon and eggs - but who says eggs are just a breakfast food!

On Friday I took the boys and drove out to my dad’s place for a visit.  We were talking about various things as per usual but for some reason dad mentioned Basturma.  I can’t even remember how that came about now but I do remember that I had been thinking about that very thing only the day before because I realised  Basturma was something I haven’t had for probably 12 years. 

That naturally led on to dad suggesting I leave the boys with him and go and get some. So I left and went shopping.  The Keilor Downs Plaza was where I headed and I must say I did enjoy the time looking at things for more than a split second and not having to keep one or both boys from touching anything and everything.

I made my way to the delicatessen via the nut shop where I bought some super scrumptious fresh pita bread and ferique which I knew I had run out of (If you have read the pigeon blog then you would be familiar with the use of ferique there) and looked for Basturma.  I couldn’t find it but when I asked if they had it they dug it out from underneath some other cured meat.  I asked for 150g and for them to slice it thinly.  I never usually mind if there is a little more than I ask for as I figure it will get used anyway but when I glanced at the scales I take a second look because the scales said 230g.  Well…I stop to think for a minute and maybe there was no need to follow this up but I couldn’t help myself.  Um.. sorry but that is too much, I asked for 150g and would even take up to 200g but this is quite a lot.  The lady tells me it is just 30 g over the 200.  No, not really.  I wanted 150 g, not 230g.  A little too-ing and fro-ing later and they take off exactly 30 g and ask "So you will take it now?". I do but not before making a mental note to keep better track, in future, of how much is being sliced. 

So now I have plenty of Basturma, a cured beef spiced with fenugreek.  It is super salty too and at home we had this with eggs fried together and served with Lebanese bread (pita or flat bread) and sliced tomato and onions.  So quick and incredibly simple which makes it great for a quick and easy mid week dinner. For each person just fry a slice or 2 of Basturma broken into pieces, when crispy add a couple of eggs and cook to your liking.  Add some freshly ground black pepper and serve with fresh Lebanese bread and salad.

Basterma and egg, Basturma wi baid, Egyptian bacon and eggs

Basterma and egg, Basturma wi baid, Egyptian bacon and eggs

Basterma

Basterma

I suggest asking for 100g and see what you think of it.  I would think that would make enough for about 6 people if cooked with eggs.  I made a video of cooking “Basturma wi baid” (Basturma with egg) while the boys were having a sleep.  Maybe it was the smell of frying meat and eggs wafting from the kitchen that woke them but as you will see Alexander makes an appearance and is quite happy to be a taste tester.

You can watch the video of Basterma and egg at:
 http://www.youtube.com/watch?v=Y-Tc9otHNSI&feature=plcp

Bean Salad سلطة فاصولياء Salatat Faso-ley-a

I had originally planned to write about making Fata but instead one of my most spectacular failures occurred while making one of the simplest dishes.  

Fat - ta فتة Făta  

Fata is a dish that combines dried bread (easy), cooked rice (easy) and stock (easy enough), fried garlic and vinegar.  I made this tonight for dinner and thought it was a great idea because I could make the rice earlier in the day along with the stock which I could put on and could just leave to simmer while I played and entertained the boys. 

I was careful with my quantities and followed the recipe I had written then fed it to the boys for dinner.  Gee what a flop!  Samuel took a taste and then screwed up his face at me while spitting out his mouthful of food.  He followed this by shoving his little fist in his mouth to make sure he had done the job properly and removing every last grain of rice.  Alexander screwed up his face and said “it's not nice mum, can I have something else.”  I had a taste too and was very sympathetic indeed.  (I made Jamie try it when he got home to see if he would give me an honest appraisal.  He said, very politely and carefully, “I think it is missing something…it doesn't have much flavour”.  

I said “Are you kidding?  It’s tasteless”

We ate the chicken, which thankfully tasted nice, with leftovers and the meal was approved by all. 

The next opportunity to talk to dad I mentioned how bad this turned out to see if I had actually missed something.  From what he said I just added too much stock and needed to season it more.  Will try again sometime and write the recipe.  I think the key is the stock.  Good stock makes good Fata.  Yes, I think I should work on the stock first.

In the meantime I thought I would put up a very easy bean salad recipe since I got a request today from someone who would like to be able to make a meal quickly.  So Jacquelyn this one is for you.  If you would also like to make a request for a recipe or like Damien who wanted to know what to do with a pigeon then you can send me a message via Facebook or email me at dynaeldaief@gmail.com.

Bean Salad سلطة فاصولياء Salatat Faso-ley-a

This is a great vegetarian dish with plenty of protein and is a wonderfully simple salad to boot.  Very easy and quick midweek if you take up the option to use a a can of beans from the pantry but would be great served alongside a quiche or grilled fish.

Dried beans can be toxic, particularly red kidney beans which contain natural toxins called Lectins that can cause stomach aches and vomiting. These are destroyed if you soak the dried beans for at least 12 hours and then boil them vigorously for 10 or more minutes in fresh water.  Tinned or canned kidney beans have already gone through this process and so can be used without further treatment. 

Dried beans may take up to 3 hours to cook using the conventional method, but are cooked in about a third to a quarter of the time if cooked in a pressure cooker, making a pressure cooker ideal. 

Using the canned varieties is just as good and means that you can throw this together very quickly and easily.

Use whatever beans you like but if cooking them yourself then the cooking times will depend on the type of beans you use.

Bean Cooking Chart Dried Beans (1 cup) Soaking time Cooking time (approximate) Pressure Cooking time (approximate) Black eye peas Overnight 50-60 minutes (1h) 10-12 minutes  Broad (Fava) Overnight 60-75 minutes (1h+) Not recommended Chick pea Overnight 120-150 minutes(2h+) 15-20 minutes Great Northern Overnight 50-60 minutes (1h) 5-8 minutes Kidney Overnight 75-90 minutes(1 ½ h) 10-15 minutes Lentil (Red) None 25-30 minutes (½ h) 5-7 minutes Lentil (Green) None 35-45minutes (¾h) 6-8 minutes Lima Overnight 75-90 minutes(1 ½ h) Not recommended Mung Overnight 75-90 minutes(1 ½ h) 8-10 minutes Pinto Overnight 75 -90 minutes(1 ½ h) 8-10 minutes Soybean Overnight 180 minutes (3 h) 15-20 minutes

Bean Salad سلطة فاصولياء Salatat Faso-ley-a

Serves: 4

1 cup dried beans (black eye beans, Great northern beans, red kidney beans, or canellini beans)

or

440g can of mixed beans.

2 - 3 tablespoons chopped parsley

½ onion, very finely chopped

1 tomato, finely diced

½ lemon, juiced

1 ½ tablespoons olive oil

Pinch of salt or to taste

Combine olive oil, lemon juice and salt together. 

Place beans in a bowl and add remaining ingredients, mix together and pour the dressing over just before serving.

Bean Salad سلطة فاصولياء Salatat Faso-ley-a

Ghee سمنة , Samneh or Samnah

I had a relatively quiet week this week since I spent most of it lying in bed sick! So, instead of a recipe as per normal I thought that I would put up a video and what better than one on how to make a commonly used ingredient in Egyptian cooking - Ghee.

Ghee is a clarified butter which means that there is no salt or milk solids in it.  The milk solids part is what actually burns when butter burns and so Ghee can be used in cooking at higher temperatures without it burning like normal butter.  It has a lovely flavour and can be (and is ideally) used in browning meat and vegetables, in white sauce such as for Lasagne or the Egyptian equivalent, Macarona bil beshamel or wherever butter is called for in savoury dishes.  Ghee is also ideal in sweet dishes like Baklava and Konafa as it has salt removed and so will not impact on the flavour of the final product and it will not burn.

I remember when I was growing up waiting in the kitchen at home when my mum was making this.  After she poured off the clarified butter mum would tip any small amount of remaining Ghee and salt into a bowl and we would stand around together with the plate in between us dipping fresh bread ever so delicately into the butter and salt and eating it - Yumm!!! Admittedly this is a decadent little treat I no longer allow myself to partake in (at least not too often)....

So here is the link to my first Egyptian cooking video - How to make Ghee.

http://www.youtube.com/watch?v=t18RoFeM898

Baked Globe Artichokes خرشوف فى الفرن Kharshouf fil forn

Baked Globe Artichokes خرشوف فى الفرن Kharshouf fil forn

Sometimes it can be incredibly hard to find certain ingredients when you need them.  In February this year I spent 4 hours over 2 days making calls trying to track down some globe artichokes.  What a drama.  Wednesday morning I started by ringing the local grocers, two of them.  One didn’t have them because they were out of season – end of story.  The other said try another local store.  That store said try the supermarkets (who did have tinned artichoke hearts but none frozen).  I don’t even know if you can get frozen ones since no one knew of any such thing.  Eventually I rang the Victorian Growers Association.  No replies to my calls for the rest of the day. 

Thursday morning. Try again.  Third call to a mobile and finally an answer.  No idea who would be able to supply artichokes when they are out of season.  He referred me to an agent of his who I decide to ring straight away. 

Then Samuel woke up.  No, better not risk a phone call when he is awake.  I get him up and give him his bottle of milk.  He is happy playing and Alexander was playing by himself too. Must make this other call.  Off the top of his head the agent knew of a grower in Geelong who could possibly have a few growing even though it is summer and the start of February.  He also gave me a second name, a grower in Werribee but far less likely.  I try the first option and call the grower in Geelong.  The call is funny when I think back.  It went something like this. 

“Hi Mike.  My name is Dyna Buntine, I got your number from Geoff who suggested you might have some globe artichokes.”

“No, I don’t”

“I only need them for some photos and then cook them and take some more photos.”

“Oh, yeah I do”

“Really” (I mean REALLY??)

“Yeah, they are about the size of a fist.  How many do you need?”

“Oh, maybe a half dozen or a dozen. This is Fantastic! I live in Melbourne. Do you come into Melbourne at all?

“I come in to the market Thursday and Friday mornings and leave by 7.30”

“That’s 7.30 AM? Right?”

“Yeah”

“Oh, alright, um… Iet me think, um… can I get back to you.  I will try and meet you Friday morning but will confirm.  Um…, what do, I mean, how much do you want for them?” 

“Two dollars each”

“Alright, I will let you know.  Thanks for the call…blah blah”

I did end up meeting him on Friday morning.  I arrived at the market at 7.33 and was standing at the boom gate at what I thought was the front.  Seriously, I have never seen so many fork lifts whizzing around.  Orange jackets on everyone.  This place is huge.  The Melbourne market on Footscray road supplies all the grocers, restaurants and supermarkets in Melbourne, so I am told. 

I don’t go any further just inside the boom gate and give Mike a call.  Just audible over all the noise I hear him ask what gate I am at.  It takes me a minute to find Gate 3 on a sign on the fence.  He starts to tell me where to go before he stops and says “I will come to you”. Within the next 2 minutes I have one forklift driver stop directly in front of me to ask if I am alright since I look lost.  And then 30 seconds later I get a security car pull up and wind the window down.  The driver asks what I’m doing, then who I work for, then with no satisfactory answer he tells me I am trespassing and shows me the security camera.  I say that is fine I’m not hiding anything.  He tells me he will have to fine me if he gets any more calls.  Not at all concerned I say that is fine, can I stand just behind the boom gate and he says that’s OK.  Before we get any further a car pulls up in front, a man gets out and puts a box of artichokes over his shoulder.  Saved.

Mike and I do introductions on the way to the car and he puts the box in the back on top of the baby pram.  He says $20 will do for the box and we organise change etc.  I was so excited.  The day was still young and I had achieved so much!

Meat stuffing

1 tablespoon ghee or butter

1 medium onion, chopped

500 g minced beef

140g tub salt reduced tomato paste

½ -1 teaspoon salt

1/8 – ¼  teaspoon pepper

½  -1teaspoon mixed spice

1 vine ripened tomato chopped

1 cup water

12 large artichokes

1 lemon juiced, in half pot of water (for soaking artichokes)

300ml  tomato puree or passatta

½ -1 teaspoon salt

1/8 – ¼  teaspoon pepper

½  -1teaspoon mixed spice

250ml / 1/4  L /1cup water  (or less, as required)
optional : your favourite cheese, grated, to serve.

For the stuffing:

Heat butter in a large pan, add onion and fry over medium heat until golden brown.  Add mince and cook over high heat for 15 minutes breaking up any lumps until it is browned and almost all the liquid has evaporated.

Add 1x 140g tub of tomato paste, chopped tomato, salt, pepper, spice frying for 1 minute then add the water and bring to the boil.  Reduce heat and simmer uncovered for further 30 minutes or until meat is cooked and the liquid has reduced, but the meat is not completely dry.  Set aside.

Prepare artichokes, removing any old outer leaves from the heads and remove the stalks from the base of the heads (or leave a little attached, if desired).  Cut the top ¼ off and remove the inner choke of the artichoke with a spoon.  Cut the remaining leaves with scissors or a knife.  This leaves the artichoke centre or heart.  Brush the cut surface with lemon juice or soak in lemon water (I just half fill a large pot with tap water and add 1 lemon juiced) while preparing the rest as they will turn brown otherwise. 

Preheat oven to 180°C (350°F/Gas mark 4).  When all the artichokes are prepared, drain the artichokes from the lemon water and fill the centre of each artichoke with the cooked mince and place into a roasting tray.  Add salt, pepper and mixed spice to the tomato puree (passatta sauce) and pour over the artichokes.  Cook for 45 – 60 minutes or until the artichokes are cooked through. The artichoke should be soft when tested with a fork or skewer.

Serves 4-6.

Artichokes خرشوف Kharshouf 

Artichokes خرشوف Kharshouf 

Baked Globe Artichokes خرشوف فى الفرن Kharshouf fil forn