Algerian Beef Food

ALGERIAN KEFTA (MEATBALLS)

Algerian Kefta (Meatballs) image

This simple meatball dish is delicious, rich, and fresh. It was taught to me by my Algerian husband, one of his favorites from home. The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.

Provided by jacqueline senouci

Categories World Cuisine Recipes African

Time 1h

Yield 3

Number Of Ingredients 8

Ingredients

1 pound lean ground beef
4 cloves garlic, minced, divided
¼ cup finely chopped onion, divided
salt and pepper to taste
3 roma (plum) tomatoes, diced
1 teaspoon dried parsley
½ teaspoon ras el hanout
½ cup water

Steps:

Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 5.3 g, Cholesterol 113.5 mg, Fat 31.5 g, Fiber 1.2 g, Protein 27.8 g, SaturatedFat 12.6 g, Sodium 110.8 mg, Sugar 2.3 g

ALGERIAN BEEF

Algerian Beef image

Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.

Provided by Mike 2

Categories Low Cholesterol

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 1/2 cups onions, chopped
1 cup green bell pepper, chopped
3 garlic cloves, crushed
8 ounces kidney beans
8 ounces hominy
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups water

Steps:

In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
*NOTE:Without adding the water, meat mixture can be used as an empanada filling.

Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 633.9, Carbohydrate 16.7, Fiber 4.2, Sugar 3.9, Protein 18.5

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