Msoki (Tunisian Passover Spring Vegetable Ragout with Artichokes, Spinach, Fava Beans, and Peas) Recipe

Name: Msoki (Tunisian Passover Spring Vegetable Ragout with Artichokes, Spinach, Fava Beans, and Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 lamb shoulder, boned (about 3 pounds); 1 pound beef ribs; 2 pounds beef shank; Salt and freshly ground pepper to taste; 2 fennel bulbs, cut into 1/2-inch pieces; 3 white or yellow carrots, peeled and cut into 1/2-inch pieces; 2 onions, peeled and diced; 3 cloves garlic, minced; 2 pounds fresh spinach, chopped; Green tops of 3 beets, chopped; 2 pounds unshelled fresh fava beans, or 1 pound frozen; 2 pounds unshelled fresh peas, or 1 pound frozen; 6 artichoke bottoms, fresh or canned, quartered; 1 cup chopped fresh cilantro, plus more for garnish; 1 cup chopped fresh mint, plus more for garnish; 1 teaspoon freshly grated nutmeg; 1 teaspoon harissa (see page 33); 4 matzos

Servings: persons

3 tablespoons vegetable oil
1 lamb shoulder, boned (about 3 pounds)
1 pound beef ribs
2 pounds beef shank
Salt and freshly ground pepper to taste
2 fennel bulbs, cut into 1/2-inch pieces
3 white or yellow carrots, peeled and cut into 1/2-inch pieces
2 onions, peeled and diced
3 cloves garlic, minced
2 pounds fresh spinach, chopped
Green tops of 3 beets, chopped
2 pounds unshelled fresh fava beans, or 1 pound frozen
2 pounds unshelled fresh peas, or 1 pound frozen
6 artichoke bottoms, fresh or canned, quartered
1 cup chopped fresh cilantro, plus more for garnish
1 cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated nutmeg
1 teaspoon harissa (see page 33)
4 matzos

1
Heat the vegetable oil in a large soup pot or Dutch oven.
2
Season the lamb shoulder, beef ribs, and beef shank with salt and pepper to taste, and brown in batches on all sides.
3
Remove from the pot.
4
Then toss into the pot the fennel, carrots, onions, and garlic, and saute, scraping up any bits of meat that have stuck to the bottom.
5
Season with salt and pepper to taste, and cook until slightly softened.
6
Add the spinach and beet tops, and cook until wilted.
7
Return the browned meat to the pot, and add the fava beans and peas.
8
Barely cover with cold water.
9
Bring to a boil, cover, and cook over medium-high heat for 30 minutes.
10
Add the artichoke bottoms, cilantro, mint, nutmeg, and harissa.
11
Lower the heat so that the soup is barely simmering, and cook for 2 more hours, or until the meat is very tender, adding water if needed.
12
Cut the meat into 1-inch pieces, discarding any bones, and put it back into the soup.
13
Just before serving, break up the matzos into six pieces each.
14
Soak them in salted water until slightly moistened, then press out the water.
15
Serve the soup garnished with the reserved cilantro and mint and the matzo pieces.

1615

kcal

Calories

Fat

108

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 lamb shoulder, boned (about 3 pounds), 1 pound beef ribs, 2 pounds beef shank, and more.

Yes, Msoki (Tunisian Passover Spring Vegetable Ragout with Artichokes, Spinach, Fava Beans, and Peas) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Msoki (Tunisian Passover Spring Vegetable Ragout with Artichokes, Spinach, Fava Beans, and Peas)

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