Roz Moh’shi, a rice and meat casserole that hails from Tunisian cuisine
Pascale’s Kitchen: From oven to table
I like to switch up the filling to keep things exciting – sometimes I use a beef filling, other times quinoa, which can be mixed with dried fruits.
Roz Moh’shi, a rice and meat casserole that hails from Tunisian cuisine. This dish, which in some households is traditionally served on Seder night, is made up of a layer of rice, then a meat mixture, then more rice. I personally love serving this dish all year long. It can be prepared as one large casserole, but I like to go an extra step and prepare little individual casseroles baked in a muffin tin. I remove each mini casserole from the paper liners, then stack them on a platter adorned with lettuce and roquette leaves.
RICE AND MEAT CASSEROLE
Makes 12-14 servings.
- 2 cups Persian rice
- 4 eggs
- 1 tsp. lemon juice
- 150 gr. beef shoulder
- 2 hard-boiled eggs, cut into pieces
- 6 parsley sprigs, chopped finely
- 1 large onion, chopped finely
- ½ tsp. pepper
- ½ tsp. turmeric
- ½-¾ tsp. salt
- ¼ cup oil
Pour the rice into a medium pot and add water to cover. Cook over a medium flame for 30 minutes until the rice has softened. Remove from the flame and rinse well in a colander.
Place the beef in a small pot and pour on water to cover. Cook over a medium flame for 40 minutes or until the beef has softened. Drain and let the beef come to room temperature.
Place the drained rice in a large bowl. Add half of the turmeric, pepper and salt. While mixing, add the three eggs, one at a time, while mixing. Add the lemon juice and mix well.
Once the beef has cooled, cut into small cubes or pull apart. Put the beef pieces in a separate bowl, then add the parsley, onion and the hard-boiled eggs. Mix well, then add the rest of the spices and mix again.
Grease a muffin tin, line it with paper liners, and place it in the oven so it can heat up. Take the tray out of oven. Spoon in a layer of rice in all the cavities, then a layer of beef, then another layer of rice.
Bake in an oven that has been preheated to 180° for 30-40 minutes. Serve hot.
Level of difficulty: Easy-medium.Time: 1.5-2 hours. Status: Meat.