See Also: Msoki (Tunisian lamb casserole for Passover)(recipes)
Tunisian(dictionary)
Lamb rack and pan-fried lamb patties flavoured with rose petals(recipes)
Tunisian Dinar(finance)
Tunisian Fish with Couscous(recipes)
Tunisian Pepper Sauce(recipes)
Passover(dictionary)
Passover(medicine)
Passover(encyclopedia)
Passover(dictionary)

child psychology (sh) and Msoki (Tunisian lamb casserole for Passover) (recipes)


child psychology (sh)




Study of the psychological processes of children.

The field is sometimes subsumed under developmental psychology. Data are gathered through observation, interviews, tests, and experimental methods. Principal topics include language acquisition and development, motor skills, personality development, and social, emotional, and intellectual growth. The field began to emerge in the late 19th century through the work of G. Stanley Hall and others. In the 20th century the psychoanalysts Anna Freud and Melanie Klein devoted themselves to child psychology, but its most influential figure was Jean Piaget, who described the various stages of childhood learning and characterized the child's perception of himself and the world at each stage. See also school psychology.


Msoki (Tunisian lamb casserole for Passover) (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



3 tbsp olive oil400ml/14fl oz water1 tbsp tomato purée1kg/2lb 4oz lamb shoulder, cubed and seasoned with salt, pepper and 1 tsp paprika2 onions, sliced1 celery stalk, sliced2 carrots, diced6 garlic cloves, chopped1 tsp ground cinnamon225g/8oz broad beans, shelled1 leek, sliced4 fresh artichoke hearts cut into chunks or 100g/3½oz frozen or a 400g/14oz undrained can of artichoke hearts2 courgettes, sliced225g/8oz fresh spinach2 tbsp each chopped fresh parsley, coriander and dill1 tbsp fresh mint, choppedharissa or cayenne pepper, to tastesalt and freshly ground black pepper2 sheets matzoh, broken into small pieces (Jewish unleavened Passover ' bread' , available at most supermarkets at Passover)



Method



1. Whisk the oil, water and tomato purée and pour into a large casserole. Add the lamb, onions, celery, carrot, garlic and cinnamon. Bring to the boil, cover and simmer for 30 minutes. Stir from time to time.2. Add the broad beans, leek, artichokes and courgettes. Bring back to the boil, cover and simmer for at least another 30 minutes, until the meat is tender. 3. Add the spinach, allow to cook down, then add the fresh herbs, leaving some for garnish. Add harissa or cayenne pepper to taste. 4. Place the pieces of matzoh on top of the stew and press down gently so they start to soften. Sprinkle with the reserved herbs before serving.5. Serve with rice if a) you' re Tunisian, b) you' re not Jewish or c) it' s not Passover. Otherwise serve with - more matzoh!