Kefta bel Zeitoun (Algerian Stuffed Olives on a Bed of Fennel)


18-24 large green olives
1/4 pound ground lamb or beef
1 egg
1 teaspoon spice blend of cumin, coriander and fennel
1 teaspoon of paprika

Ingredients for bed of fennel:

1 bulb of fennel, thinly sliced
1 onion sliced
3 cloves of garlic
a few sprigs of flat leaf parsely
Extra virgin olive oil


Oven 300F (150C), cook 2 hours or more until tender.
1) Combine all the ingredients for the kefta in a bowl and combine very quickly do not over work the meat, stuff the olives with the mixture. If you have leftover kefta make little meatballs.
2) Put the fennel and onion slices and whole garlic cloves in baking dish, drizzle with olive oil, season with salt. Add the stuffed olives and enough water to reach mid level in the baking dish, cover with foil and place in oven.
This is delicious as a starter on pieces of grilled bread spread with a little Algerian tomato jam.


rager4me said...

The stuffed olives are the best.

amhash said...

Awesome information. I am really surprised with this topic. Keep up the good work and post more here to read. Logo Design

Post a Comment