Tajine Bournaz

The veal is cut into equal cubes and seasoned with black pepper and salt. Oil is heated in a wide pot and the meat is fried for a few minutes with the onion.

Tomato paste, harissa, paprika, and a glass of water are added. When boiling, the pot is covered and left on low heat for about an hour, stirring and replacing the evaporated water.

The filling is prepared by mixing the cooked ground meat with parsley, onion, bread, eggs, and spices, as in the recipe for stuffed peppers.

The tomatoes and peppers are emptied. The potatoes are peeled, cut in half, and hollowed, and the zucchini is split and its seeds removed and hollowed. The vegetables are filled with the filling.

The stuffed vegetables are fried one by one until they brown and are drained. When the veal is cooked, the vegetables are arranged in the sauce and cooking continues without a lid for about ten minutes.

The vegetables are carefully lifted and cut when served, the veal is arranged around them, the sauce is poured over them, and they are served hot.