13029 Baked Fennel Bulbs Stuffed with Lamb Serves 8 Wed Aug 06 08:19:02 -0700 2008 Tue Feb 03 09:21:19 -0800 2009 Licensed http://www.chow.com/recipes/13029 Tue, 03 Feb 2009 17:21:19 GMT Fennel is popular during the winter and spring in Tunisia and Algeria, and the technique of baking stuffed vegetables is found throughout the Middle East, the Maghreb, and the Mediterranean. Tunisians would add some harissa to spice up the tomato sauce for this dish.

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  • Trim the hard base off each fennel bulb and remove the tops. Reserve some of the fennel leaves for garnish. Blanch the bulbs in simmering salted water for 15 minutes, or until just tender. Drain, cool, cut in half lengthwise, and reserve. (The fennel bulbs can be prepared one day in advance.)
  • Combine the lamb, garlic, parsley, tabil spice mix, and pepper in a bowl and mix well. Sauté this mixture in the olive oil until browned. Allow to cool.
  • Mix in the eggs and Parmesan cheese. (The lamb mixture can be made 1 day in advance and stored refrigerated.) The bulbs may be stuffed and wrapped in plastic film, then cooked to order.
  • Place the fennel bulbs in an oiled shallow baking dish, cut side up. Top with the lamb mixture. Cover with tomato sauce and bake at 400°F [205°C] for 15 to 20 minutes, or until nicely browned and set.
  • Serve 1 fennel bulb half per person. garnish with Parmesan cheese and minced fennel leaves.
  • Lightly toast the spice mixture in a nonstick skillet over medium heat until aromatic.
  • Allow to cool, then finely grind in a blender or spice grinder. Store in a glass jar in a dark, cool place.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 4 large fennel bulbs

    ]]>     1 pound [450 g] ground lamb

    ]]>     2 garlic cloves, minced

    ]]>     ¼ cup [60 mL] parsley, minced

    ]]>     ½ tablespoon [8 mL] tabil spice mix (see Chef Notes)

    ]]>     ½ tablespoon [8 mL] ground black pepper

    ]]>     3 tablespoons [45 mL] olive oil

    ]]>     2 eggs, lightly beaten

    ]]>     ¼ cup [60 mL] grated Parmesan cheese

    ]]>     1 cup [60 mL] spicy tomato sauce, homemade or prepared

    ]]>     Parmesan cheese, for garnish

    ]]>     Minced fennel leaves, for garnish

    ]]>     2 tablespoons [30 mL] coriander seeds

    ]]>     2 teaspoons [10 mL] caraway seeds

    ]]>     ½ teaspoon [3 mL] cayenne

    ]]>     ¼ teaspoon [1 mL] fennel seeds

    ]]>     ¼ teaspoon [1 mL] aniseed

    ]]>     ¼ teaspoon [1 mL] ground cumin

    ]]>     ¼ teaspoon [1 mL] turmeric

    ]]>     1 teaspoon [5 mL] black pepper

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