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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ALGERIA |
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ALGERIAN MEATBALLS IN GARLIC BROTH - SERVES 4
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INGREDIENTS:
| 1 |
head |
garlic |
| 4 |
tbl |
olive oil |
| 1 |
lrg |
onion finely chopped |
| 1 |
x |
cinnamon stick |
| 3 |
sprg |
thyme |
| 1 |
x |
bay leaf |
| 1 |
lt |
chicken or meat stock |
| 2 |
x |
tomatoes skinned deseeded and chopped |
| 1 |
x |
carrot sliced |
| 2 |
tbl |
tomato puree |
| 4 |
tbl |
long grained rice rinsed |
| 250 |
gm |
cooked chickpeas |
| 2 |
x |
squeezes of lemon juice salt and pepper |
| For the meatballs: |
| Farlic (see below): |
| 500 |
gm |
minced beef or lamb |
| 1 |
sm |
bunch coriander finely chopped |
| 1/2 |
x |
onion finely chopped |
| 1 |
tsp |
ground cinnamon |
| 1 |
x |
egg lightly beaten |
| 1 |
x |
salt and pepper |
DIRECTIONS:
- Break the garlic up into cloves and peel them then
process the whole lot roughly.
- Melt the oil in a large pan and fry the onion until
tender.
- Add twothirds of the garlic and cinnamon stick and stir
for a few minutes.
- Now add the herbs meat stock chopped tomatoes carrot
and salt and pepper and bring to the boil.
- Simmer for 40 minutes.
- Meanwhile make the meatballs.
- Mix the remaining garlic with the minced meat coriander
onion cinnamon salt and pepper and enough beaten egg to bind.
- Roll into walnut sized balls.
- Once the broth has been simmering for 40 minutes add
the meatballs tomato puree and rice. Simmer for 15 minutes then add the
chickpeas and simmer for three or four minutes.
- Stir in lemon juice and adjust seasoning.
- Serve immediately or reheat thoroughly when needed.
- For chickpeas if you have time soak and cook your own
rather than use tinned ones.
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KOSHER DELIGHT MAGAZINE
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