Mtewem / M’thouem ~ An Algerian dish of meatballs and chickpeas in a red sauce packed full of garlic and finished with toasted flaked almonds.
First things first, you have to really like garlic (3/4 of a bulb in 1 dish type like garlic) to enjoy Mtewem.
I’ve come to know Mtewem, also spelled M’thouem is sometimes made with a ‘white’ sauce i.e. without tomato paste or paprika BUT as both these ingredients pair well with garlic and because I like my dishes colourful I kept them.
I adapted my recipe from The Teal Tadjine, Hénia adds breadcrumbs, eggs to bind and water when making the meatballs to make sure they remain moist. Whilst I have nothing against adding breadcrumbs to meatballs, I know someone who has so, I left all three out as eggs and water seemed redundant now I wasn’t using breadcrumbs. I also reduced the amount of meat and garlic to make fewer meatballs as I wanted to serve fewer people.
The flaked almonds give this dish added texture and they are good for your health, win-win.
Mtewem I’m told is often served during Ramadan in Algeria so I plan on adding it this year to my relaxed menu here in the UK, in shaa Allah.
Ingredients
- 250g minced beef (or lamb)
- 1/4 tsp cumin
- quarter head of garlic
- salt, to taste
- black pepper, to taste
- 1 onion, finely chopped
- half head of garlic, minced
- 1 tsp cumin
- 1 tsp tomato paste
- 1 tsp sweet paprika
- 1 large handful of chickpeas, pre-soaked and cooked
- 1 handful of toasted flaked almonds
- 2 tablespoon olive oil
- black pepper, to taste
- salt, to taste
- water
Instructions
- Make the meatballs: In a large bowl mix together beef mince, egg, garlic and spices.
- Oil hands then form walnut sized meatballs (i used a tablespoon of meat mix per meatball) Transfer to a plate and set aside.
- Make Sauce : In a large sauce pan over low-medium heat add oil then onions and saué until soft and golden. Add the garlic, chickpeas, spices and tomato paste and continue to cook for a minute or two before adding meatballs into the pan and then add enough water to cover, bring to a boil, cover and reduce to a simmer. Cook on a low heat for about 20 minutes, or until the meat is tender.
- Once the meatballs are cooked through, remove the meatballs and set aside. Continue to reduce the sauce for an additional 10 minutes, or until the sauce has thickened a bit. Whilst sauce is reducing toast the almonds in a dry frying pan and set aside to cool.
- Once the sauce has slightly thickened, transfer into your serving platter then sprinkle with the toasted almonds and serve.
Source: http://www.halalhomecooking.com
Our Algeria, for sisters by sisters 