Stuffed Fennel Bulbs - Bisbas Michchi
by Daniel Rogov
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.
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.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.