Tunisian Summer Casserole

Tunisian Summer Casserole

                                       Tunisian Summer Casserole.

Tunisian Summer CasseroleMy Tunisian Summer Casserole is a great seasonal pot luck dish to contribute to your next summer gathering; it can be eaten hot, cold or at room temperature. This one pan dish is filled with organic summer vegetables like eggplant and zucchini, then nutritionally balanced with grass fed ground lamb and then layered with a special Tunisian tomato sauce with artichokes and preserved lemon called “Testour”. You can purchase this sauce at mypanier.com. The layers of my Tunisian Summer Casserole are sprinkled throughout with both feta and Grana Padano or Parmesan cheeses! Top the casserole with organic sliced tomatoes and a sprinkling of oregano and Aleppo pepper flakes! Enjoy with a green salad or take to your next summer gathering!

1/4 cup extra virgin olive oil

1 lb grass fed ground lamb

1 small organic onion, peeled and chopped

2-3 organic garlic cloves, peeled and minced

3/4 cup Tunisian or Israeli couscous

1/4 cup white wine

1/4 cup chopped organic basil leaves

1/4 cup chopped organic flat leaf parsley

Salt and pepper to taste

Dash of Aleppo pepper flakes

1 organic eggplant, sliced thin

1 organic zucchini, sliced thin

1 jar of Tunisian Testour Sauce

1/2 cup shredded feta cheese

1/4 cup shredded Grana Padino or Parmesan cheese

1 organic tomato, sliced thin

Sprinkling each of dried oregano and Aleppo pepper flakes

Preheat oven to 375 degrees Fahrenheit 

In a large fry pan, heat the oil to medium high 

Add onions, garlic and lamb

Sauté until vegetables are softened and lamb is browned

Add the couscous, stir a minute

Add the wine and lower to simmer

Add the fresh herbs, salt, pepper and Aleppo pepper

Add water if necessary and simmer for about 5 minutes

Coat the bottom of a rectangular or oval baking dish with the sauce

Add a random layer of both eggplant and zucchini

Add layer of the meat and couscous mixture

Add both cheeses and another layer of sauce

Repeat these layers one more time

Top the casserole with the cheeses and the tomato slices

Sprinkle top with oregano and Aleppo pepper flakes

Cover with foil

Bake for 1 hour then uncover and bake for another 30 minutes

Remove from oven, let rest

Serve my Tunisian Summer Casserole with a fresh green salad, white or red wine! Enjoy!

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You can also purchase the cookbook at: http://naturalstuff.net 

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