Stuffed Fennel Bulbs - Bisbas Michchi

by Daniel Rogov

6 fennel bulbs, well washed
675 gr. (1 1/4 pounds) minced beef or lamb
3 Tbsp. parsley, chopped finely
1 1/2 tsp. tabil spice mixture (recipe follows)
1 tsp. black pepper
salt to taste
6 Tbsp. olive oil
3 eggs, lightly beaten
2 Tbsp. dried breadcrumbs
375 gr. spicy tomato sauce

Cut off the hard bases of the fennel bulbs and cook in lightly salted water just until tender (about 15 minutes). Drain and cut in half lengthwise.

In a mixing bowl, combine the meat, parsley, tabil, pepper and salt to taste. Blend thoroughly. Heat the oil in a skillet and fry the mixture until well browned. Let cool, and then mix in the eggs and breadcrumbs.

Place 6 of the fennel halves cut side up on a greased baking dish and pile the filling on top. Top with the remaining fennel halves, spoon over the tomato sauce and place in a hot oven to bake for 20 minutes. Serve hot.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.