One of the staples of the Tunisian table is the fourma, or molded noodle dish. Cooked noodles are mixed with spiced meat or vegetables. Eggs are beaten and used to bind the noodle mixture. The casserole is baked and served at any meal, hot or cold. The Jews of Tunisia have a special fourma recipe that they prepare for Passover.
Tunisian Jews eat kitniyot (grains and legumes) during Passover. The starch in the Passover fourma is rice, which has been carefully picked over and cleaned to make sure that there is no chametz in it. Those of you who don’t eat kitniyot during Passover may substitute the rice in the recipe for boiled, diced potatoes or matza farfel.
Adapted from Laurent
- 1 cup cooked brown rice
- 1 Lb. ground beef
- 1 large onion, minced
- 1 cup marinara sauce
- 4 eggs, whisked
- 1 bunch parsley, minced
- 1 tbsp. olive oil
- 1 tsp. ground cinnamon
- Black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the olive oil in a heavy skillet.
- Brown the onion.
- Add the ground beef.
- Season with ground cinnamon, salt, and pepper.
- Mix in the parsley.
- Set aside and allow to cool.
- In a large bowl mix the rice, marinara sauce, meat, and eggs.
- Pour the mixture into an oiled casserole dish.
- Bake for about 45 minutes.
- Serve with harissa and a crispy green salad.