Tunisian Egg Loaf with Artichokes

Tunisian Egg Loaf with Artichokes Recipe

Region / culture: Tunisia | Servings: 6

Introduction

Tunisian Egg Loaf with Artichokes is a delicious and savory dish that combines the flavors of lamb, cheese, and artichokes in a unique and flavorful way. This recipe is perfect for a special occasion or a family dinner.

History

This recipe has its roots in Tunisian cuisine, where lamb is a popular meat choice and artichokes are commonly used in dishes. The combination of these ingredients with eggs and cheese creates a rich and satisfying dish that is sure to please your taste buds.

Ingredients

1.5 oz (43 g) of gruyere cheese (45 g)
0.25 cup of loosely packed parsley leaves (0.25 oz, 7 g)
2 medium garlic cloves (0.2 oz total, 6 g), peeled
1 medium onion (4 oz, 110 g), peeled and quartered
1 lb of trimmed lamb (450 g), cut into 1 inch (2.5 cm) pieces
1 tsp of salt
0.25 tsp of freshly ground black pepper
6 large eggs
6 canned artichoke hearts, drained (about 3 oz, 85 g), halved

How to prepare

Generously grease a 9 by 5 by 3 inches (22 by 13 by 7.5 cm) loaf pan.
Preheat the oven to 350°F (175°C).
Shred the cheese using the medium shredding disc of a food processor. Set aside.
Process the parsley and garlic with the metal blade until finely chopped, about 15 seconds.
Add the onion and pulse until finely chopped, about 6 times.
Add the lamb, salt, and pepper and pulse until finely chopped, about 10 times.
Add the eggs, pulse 4 times, then process until the mixture is blended, about 5 seconds.
Pour half of the lamb mixture into the loaf pan.
Arrange the artichokes, cut side down, on top of the mixture.
Pour the remaining lamb mixture over the artichokes.
Sprinkle with the shredded cheese.
Bake in the center of the preheated oven until the loaf is firm to the touch, about 50 minutes.
Remove the loaf from the pan and let it cool on a wire rack for 5 to 10 minutes.
Turn out onto a platter, slice, and serve.

Variations

Substitute chicken or beef for the lamb for a different flavor profile.
Add some chopped olives or sun-dried tomatoes for an extra burst of flavor.
Top with some crumbled feta cheese for a tangy twist.

Cooking Tips & Tricks

Make sure to generously grease the loaf pan to prevent sticking.

- Be sure to preheat the oven to the correct temperature before baking.

- When processing the ingredients in the food processor, be careful not to over-process, as this can result in a mushy texture.

- Let the loaf cool slightly before slicing and serving to allow the flavors to meld together.

Serving Suggestions

This dish can be served with a side salad or some crusty bread to soak up the delicious juices.

Cooking Techniques

Be sure to finely chop the ingredients in the food processor to ensure a smooth texture.

- Bake the loaf in the center of the oven to ensure even cooking.

Ingredient Substitutions

Use frozen artichoke hearts instead of canned if fresh are not available.

- Substitute parsley with cilantro or mint for a different flavor.

Make Ahead Tips

You can prepare the loaf up to a day in advance and bake it when ready to serve.

Presentation Ideas

Garnish the loaf with some fresh parsley or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 5g

- Dietary Fiber: 1g

- Sugars: 1g

Fats

- Total Fat: 20g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 15% DV

- Iron: 20% DV

Alergens

Contains dairy (cheese)

Summary

This dish is a good source of protein and iron, and is relatively low in carbohydrates. It also provides a good amount of calcium and vitamin C.

Summary

Tunisian Egg Loaf with Artichokes is a flavorful and satisfying dish that is perfect for a special occasion or a family dinner. With a unique combination of ingredients and a rich and savory flavor profile, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Tunisian Egg Loaf with Artichokes. It was a warm summer day, and I was visiting my friend Fatima in Tunis. Fatima was an excellent cook, and she always seemed to have a new and exciting recipe up her sleeve.

On this particular day, Fatima invited me into her kitchen to watch her make a traditional Tunisian dish. She explained that it was a family recipe that had been passed down for generations. As she worked her magic in the kitchen, the tantalizing smells of spices and herbs filled the air, making my mouth water in anticipation.

I watched as Fatima carefully whipped up a mixture of eggs, milk, and flour, creating a smooth and creamy batter. She then added in a generous amount of chopped artichokes, giving the loaf a unique and delicious flavor. As the loaf baked in the oven, the aroma grew even more intoxicating, and I couldn't wait to taste the final result.

When the loaf emerged from the oven, golden and puffed up, Fatima sliced it into thick, hearty pieces and served it to me on a beautiful ceramic plate. I took a bite and was instantly transported to a world of exotic flavors and spices. The tangy artichokes paired perfectly with the rich, creamy eggs, creating a dish that was both comforting and exciting.

I begged Fatima for the recipe, and she graciously wrote it down for me on a scrap of paper. As I boarded the plane back home, I tucked the recipe safely into my cookbook, knowing that it would become a cherished favorite in my own kitchen.

Over the years, I have made Tunisian Egg Loaf with Artichokes countless times, each time bringing back memories of that fateful day in Fatima's kitchen. I have shared the recipe with friends and family, delighting them with its unique and delicious flavors.

One day, as I was preparing the loaf for a family gathering, my granddaughter asked me how I had learned to make such an exotic dish. I smiled as I told her the story of my trip to Tunis and how Fatima had introduced me to this amazing recipe.

My granddaughter's eyes lit up with excitement, and she begged me to teach her how to make it. I happily obliged, guiding her through the steps and sharing the secrets of this special dish. As we worked side by side in the kitchen, I felt a sense of pride and joy, knowing that I was passing down a piece of my culinary heritage to the next generation.

As we sat down to enjoy the Tunisian Egg Loaf with Artichokes together, I couldn't help but feel grateful for the wonderful experiences and friendships that had brought this recipe into my life. It had become more than just a dish – it was a symbol of the connections and memories that make cooking such a special and meaningful experience.

And so, as I savor each delicious bite of the loaf, I am reminded of the power of food to bring people together, to create lasting memories, and to celebrate the rich tapestry of cultures and traditions that make our world so vibrant and diverse. Cooking is not just about following a recipe – it is about sharing stories, creating connections, and nurturing the soul. And for that, I am eternally grateful.