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M'touem - Garlic Meatballs
Once you try this Algerian dish you will know the culinary delight of garlic. Serves about 10.
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1 pound beef, cut into 1/2 inch cubes
- 1 head garlic, peeled and crushed
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- l/4 teaspoon cayenne
- 5 cups water
- 1 pound ground beef
- 1/4 cup rice, rinsed
- 1 bunch parsley, finely chopped
- 1 egg beaten
- 4 tablespoons tomato paste
- l can chick peas (19 oz. 540 ml. ) with its water
Melt butter in a saucepan then sauté onions until they begin to brown. Add cubed meat, half the garlic, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, 1/2 teaspoon of the cinnamon and the cayenne, then sauté for a few minutes. Add water then bring to boil. Cover, then simmer over medium heat for 45 minutes, adding more water if necessary.
In the meantime, thoroughly combine the ground beef, rice, parsley, egg and the remaining garlic, salt, pepper and cinnamon. Form into small meatballs then gently place the meatballs in the simmering saucepan. Bring to a boil then simmer for about 15 minutes. Add tomato paste and chickpeas then simmer over medium heat until the meatballs are well cooked, adding more water if necessary.