North African Cardoons from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Cardoons grow wild all around the anchovy belt of the Mediterranean, and are particularly popular in North Africa. The brilliant African cook, Alaphia Bidwell, once went on a holiday to the Rif mou...
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Ingredients
- 1 tsp ground cumin
- 1 bunch of fresh cilantro, chopped
- 4-6 stalks of cardoon
- Juice of ½ lemon
- 2 eggs
- Flour for coating
- Salt
- freshly ground pepper
- Olive oil for shallow frying
- 1 cup ground lamb
- 2 cloves of garlic, minced 1 onion, minced
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