NORTH AFRICAN MEATBALLS
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Provided by David Tanis
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings, about 36 meatballs
Number Of Ingredients 33
Steps:
- Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
- Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
- With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
- Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
CAULIFLOWER-STUFFED MEATBALL RAGOUT IN SPICY TOMATO SAUCE (TUNISIAN MUBATTAN BRUKLU)
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
- Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
- Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
- Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
- Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
- Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.
TUNISIAN MEATBALLS
These are different from your "same ole, same ole" meatballs. The spices make the difference.
Provided by Alskann
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the meat, bread crumbs, parsley, nutmeg, onion powder, salt, pepper, egg and water.
- Form the mixture into meatballs and brown in broiler until golden brown.
- Steam the tomatoes and onion.
- Put the meat, steamed tomatoes and onions and all remaining seasonings into a pot along with the tomato juice. Cover tightly and simmer gently for 30 minutes.
- Yield:16 meatballs. One serving equals 2 meatballs.
TUNISIAN MEATBALLS
Make and share this Tunisian Meatballs recipe from Food.com.
Provided by Dienia B.
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Mix ground beef, breadcrumbs, parsley, nutmeg, onion powder, salt, pepper, egg and garlic together.
- Make 16 meatballs.
- Brown meatballs under broiler until golden brown.
- Steam the tomatoes and onion while meat is broiling.
- When meatballs are browned put in tomato mixture.
- Add parsley, salt, cinnamon, dash saffron if using, turmeric, pepper, and tomato juice.
- Close lid tightly and simmer gently for 30 minutes.
TFINA PKAILA (TUNISIAN STEW)
Make and share this Tfina Pkaila (Tunisian Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a 6-qt saucepan over medium-high heat. Add onions and cook, stirring, until soft (5 minutes). Using a slotted spoon, transfer onions to a bowl.
- Stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty very small balls.
- Return saucepan and oil to medium-high heat. Add meatballs and cook, turning, until browned all over (4 minutes). Transfer to a plate and set aside.
- Return saucepan to medium-high heat and add oil. Season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides (8 minutes). Transfer ribs to a plate and set aside.
- Add garlic and onions to pan, and cook, stirring, until lightly caramelized (5 minutes). Return ribs to pan along with stock and bring to a boil. Reduce heat to medium-low, cover and cook until beef is just tender (1 hour).
- Add meatballs and cook until tender (8 minutes). Add spinach and beans and cook until spinach and beans are tender (4 minutes). Serve over cooked couscous.
Nutrition Facts : Calories 708, Fat 56, SaturatedFat 19.6, Cholesterol 140.6, Sodium 1959.1, Carbohydrate 18, Fiber 6.1, Sugar 3.2, Protein 33
TUNISIA: BEEF MEATBALLS (KEFTA DE BOEUF)
Make and share this Tunisia: Beef Meatballs (Kefta De Boeuf) recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Directions Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.
Nutrition Facts : Calories 460.1, Fat 34.3, SaturatedFat 10.1, Cholesterol 164.3, Sodium 511.1, Carbohydrate 12, Fiber 1.4, Sugar 1.6, Protein 25
More about "tunisian meatballs food"
TUNISIAN MEATBALLS FROM ONE GOOD DISH BY DAVID TANIS
From app.ckbk.com
Cuisine TunisiaCategory Dinner
CHEBTIYA - TRADITIONAL TUNISIAN MEATBALL RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseAuthor Renards GourmetsTotal Time 1 hr 30 mins
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES | 196 ...
From 196flavors.com
Reviews 2Published 2020-11-12Author Mike Benayoun
- Ajlouk Qura’a (Zucchini Ajlouk) Ajlouk Qura'a (zucchini ajlouk) is a salad made from cooked zucchini that are mashed along with some wonderful Tunisian spice mix, harissa, peppers, garlic and olive oil.
- Banatages. Banatages are delicious meat-filled fried potato croquettes that are originally from Tunisia. They can be served as an appetizer,. drizzled with lemon juice, or as a main course with a salad.
- Beid Hamine. Beid hamine is a tradition of Sephardic Jewish cuisine. They are long simmered eggs found in Egypt, North Africa and Spain. Check out this recipe.
- Brick à l’Oeuf (Egg Brick) A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
- Foul Mdammes. Ful medames are a vegan breakfast from Egypt and the Middle East, also popular in North Africa, made with fava beans, lemon juice, garlic, olive oil and cumin.
- Fricassé. Fricassé is a delicious small savory fried brioche of Tunisian origin, that is filled with potato, harissa, tuna, black olives, hard-boiled egg and slata mechouia.
- Lablabi. Lablabi (or lablebi) is a Tunisian soup, traditionally eaten for breakfast, that consists of chickpeas in a flavored thin soup, served over pieces of stale bread.
- Maaqouda. Maaqouda is a potato fritter recipe that is popular throughout North Africa. It is especially prepared during the Ramadan period. Check out this recipe.
- Minina. Minina is a delicious thick chicken omelette that is one of the greatest classic recipes of Tunisian and North African Jewish cuisine. Check out this recipe.
- Salade Cuite (Taktouka) Taktouka is a zesty Moroccan salad that perfectly balances the smokiness of roasted peppers with the sweetness of tomatoes. Check out this recipe.
TUNISIAN FOOD: 8 FAVOURITE DISHES TO DISCOVER
From finedininglovers.com
- Chakchouka (pictured above) We find chakchouka in many countries of the Maghreb or the Middle East. In Tunisia, it's prepared with soft-boiled eggs, potatoes, tomatoes, onions, garlic and spices, all in olive oil.
- Pasta, the Most Consumed Dish in Tunisian Cuisine. If couscous remains the traditional dish of Tunisian cuisine, the most consumed dish in Tunisia is pasta.
- Couscous. Couscous is the traditional dish par excellence, especially for ceremonies. Of Berber origin, it is found throughout the Maghreb and consists of semolina, vegetables and meat - usually lamb.
- Chorba. A post shared by Tita ... Lisboa ???? (@titasonn) on Nov 10, 2016 at 1:10pm PST. Chorba is the most common soup. It consists of chicken or fish, parsley, celery and lemon juice, not to mention the famous pasta called "bird tongues."
- Lablabi. Among the most popular soups of Tunisian cuisine is also lablabi, made of chickpeas, olive oil, harissa, garlic, salt, caraway, lemon juice and bread croutons.
- Méchouia salad. A post shared by Tommaso Caloiero (@tmsclr83) on Aug 28, 2017 at 1:20pm PDT. Méchouia salad is made with grilled vegetables, finely chopped like pepper, tomato or aubergine, served with onions, chilli, garlic, coriander and caraway powder.
- Keftas. Known around the world, keftas are meatballs or fish with onion, parsley and egg. Unlike the usual dumplings, they are crushed before being fried.
- Tunisian Traditional Desserts. Traditionally, desserts are served between meals, which can easily be understood because of their consistency. For example, madmouja made from puff pastry stuffed with dates and coated with sugar syrup perfumed with geranium distilled water or baklava, generally served in weddings or other festivities.
19 TRADITIONAL TUNISIAN FOODS YOU'LL LOVE - MEDMUNCH
From medmunch.com
- Shakshuka. This stew-like dish is hearty and delicious. It’s prepared with onions, tomatoes, green peppers, and garlic. There are a few optional ingredients like courgette, potatoes, or broad beans especially in spring.
- Brick a l’oeuf. This classic Tunisian dish is served in most Tunisian restaurant and many street shops as well. It’s prepared by stuffing Malsouka, a delicate pastry dough, with an egg yolk and then fried in a triangular shape and served with a slice of lemon.
- Mechouia Salad. Mechouia salad, or slata mechouia, is served as a starter at almost every Tunisian meal. It’s made from green peppers and tomatoes charred over an open fire, but some restaurants like to add an eggplant as well.
- Lablabi. Lablabi is a stew or soup typically prepared during winter days. It’s made from chickpeas and flavored with garlic, cumin, salt, and olive oil, and served with stale crusty bread.
- Makroudh. Makroudh is a fried sweet pastry dessert. It’s popular across the Middle East as well. It is made of a semolina dough filled with dates, and sometimes almonds and figs.
- Tunisian Tagine. This traditional Tunisian dish can be described as a casserole with the main ingredient being lamb. Other ingredients include eggs, cinnamon, and coriander.
- Harissa. Harissa is a spicy mixture served as a condiment or dip with many Tunisian meals and salads, and included as an ingredient in many soups or stews.
- Bambalouni. These round-shaped doughnuts are similar to the American doughnuts, but a lot sweeter. They are made with flour dough that’s fried in oil and soaked in honey or sprinkled with sugar.
- Khobz Tabouna. This is not something you’ll find easily in another part of the world. It’s a form of bread that takes a lot of time and practice to prepare it, plus special cooking equipment.
- Koucha. Koucha is a tender lamb stew that’s traditionally cooked in kolla or golla, a clay vessel similar to gargoulette that looks like a jug lying on its side.
THE TUNISIAN RECIPES PRESERVED ... - JEWISH FOOD SOCIETY
From jewishfoodsociety.org
Author Naama Shefi
TUNISIAN-SPICED MEATBALLS RECIPE | HELLOFRESH
From hellofresh.com
Cuisine MediterraneanCalories 870 per servingTotal Time 35 mins
TUNISIAN MEATBALLS FROM 'ONE GOOD DISH' - SERIOUS EATS
From seriouseats.com
Cuisine Copycat, AmericanTotal Time 1 hrServings 6
TUNISIAN-SPICED MEATBALLS RECIPE | HELLOFRESH
From hellofresh.com
Cuisine MediterraneanCalories 800 per servingTotal Time 45 mins
MEATBALL COUSCOUS WITH RAISINS AND ZIBIBBO RECIPE | SAVEUR
From saveur.com
Author Tammie Teclemariam
BEEF RIB AND MEATBALL STEW (T'FINA PKAILA) - SAVEUR
From saveur.com
RECIPE: TUNISIAN WHITE BEAN AND MEATBALL STEW - THE BOSTON ...
From bostonglobe.com
TUNISIAN MEATBALLS | YUMMY LOOKING FOOD
From yummylookingfood.com
TUNISIAN MEATBALLS | THE BAKING SURGEON
From bakingsurgeon.wordpress.com
43 TUNISIAN FOOD & RECIPES IDEAS | TUNISIAN FOOD, RECIPES ...
From pinterest.com
TUNISIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
TUNISIAN MEATBALLS FROM 'ONE GOOD DISH' | RECIPE | RECIPES ...
From pinterest.ca
TUNISIAN MEATBALLS "MUBATTAN BRUKLU" - MENU - RESTAURANT ...
From yelp.com
TUNISIAN & MOROCCAN MENU
From maysamrestaurant.com
TUNISIAN MEATBALLS | RECIPES WIKI | FANDOM
From recipes.fandom.com
MOROCCAN KEFTA TAGINE (SPICY MEATBALLS & TUNISIAN TOMATO ...
From thelunacafe.com
TUNISIAN SPICED MEATBALLS : HELLOFRESH - REDDIT
From reddit.com
ELISABETH'S TUNISIAN MEATBALLS -RECIPE | TASTY MEATBALLS ...
From pinterest.com
TUNISIAN FOOD, 10 BEST TUNISIAN DISHES | EPERSIANFOOD
MEDITERRANEAN MEATBALLS | LAMB MEATBALLS | EAT THE LOVE ...
From pinterest.ca
TFINA PKAILA IS THE ULTIMATE TUNISIAN JEWISH COMFORT FOOD ...
From myjewishlearning.com
TUNISIAN LAMB MEATBALLS RECIPE - THE CORNER KITCHEN | LAMB ...
From pinterest.ca
HOW TO MAKE TUNISIAN MEATBALLS WITH POTATOES AND OLIVES ...
From youtube.com
OILYSSA - CHEF USING OILYSSA OLIVE OIL WITH TUNISIAN...
From facebook.com
TUNISIAN MEATBALLS RECIPE - FOOD.COM | RECIPE | TUNISIAN ...
From pinterest.com
TUNISIAN RECIPES AND TUNISIAN FOOD : SBS FOOD
From sbs.com.au
TUNISIAN HARISSA STEW WITH LAMB MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
11 TUNISIAN FOOD IDEAS | TUNISIAN FOOD, FOOD, TUNISIAN
From pinterest.ca
TUNISIAN OJJA WITH MEATBALLS RECIPE - TITLI'S BUSY KITCHEN ...
From youtube.com
TUNISIAN MEATBALLS RECIPES
From tfrecipes.com
FOOD NETWORK RECIPES MEATBALLS / TUNISIAN OJJA WITH ...
From lafreemans.blogspot.com
TUNISIAN LAMB MEATBALLS WITH RED SAUCE RECIPE
From encyclopediacooking.com
YUMMYLAND - TUNISIAN MEATBALLS WITH SPICY TOMATO SAUCE
From mikesmithgall.typepad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love