Algeria: M'thouem Meatballs In Red Sauce; Garlic & Mint Potatoes; Clementinas Orange And Onion Salad

  Officially known as The People's Democratic Republic of Algeria, Algeria is a country in the Maghreb region of North Africa on the Mediterranean coast.  Algeria has a complex food heritage. It is the largest country in Africa and the Mediterranean, so it has many different  landscapes & natural food sources. In addition, the Algerian people have endured being colonised by seven different nations, who all brought food traditions with them. Algerian cuisine is thus an eclectic mix of flavours, aromas & textures. The foundation of Algerian food is  Berber / North  West African, which is overlaid with Arabic food traditions &  Mediterranean influences from Turkey, Italy, France & Spain.

Algeria's national dish is Couscous so some readers may be surprised that we did not cook couscous for our Algerian dinner. Please forgive the lack of couscous. Out of respect for the cuisine of Algeria I made a decision that if I couldn’t make couscous authentically I would not make it at all. You see the type of ‘instant’ couscous we have in our supermarkets in Australia, is delicious but it is not the ‘real deal’. Authentic Algerian Couscous is steamed in a  ‘couscoussier’, a traditional Berber double  steamer made from copper which produces extremely fluffy couscous.

Preparation Time Reality Check: it took four of us two hours to make this meal. We enjoyed it because we loved being in the kitchen together. This is the best type of family food; hearty, delicious &  cooked together. So If you are making this entire meal on their own you will need to put aside the best part of a day. Or just choose one dish to cook. 

Our Algerian Menu included:

M'thouem Meatballs In Red Sauce

Potatoes With Mint And Garlic

Clementinas Salad of Orange And Onion

Which We Served With

French Bread Sticks, Fresh Dates,

Homemade Roasted Pepper Dip &  Hummus  

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M'THOUEM MEATBALLS IN RED SAUCE

INGREDIENTS:

For The Meatballs:

·      500g ground beef

·      1 medium sized egg - beaten

·      ½ cup breadcrumbs

·      ½ tsp cumin powder

·      ½ a head of garlic - crushed

·      1 tsp salt

·      ¼ tsp fine black pepper

For The Sauce:

·      1kg of boneless top round beef into pieces

·      1 onion, finely chopped

·      half  head of garlic, minced

·      1 tsp cumin powder

·      1 tsp tomato paste

·      1 tsp sweet paprika

·      1 large handful of chickpeas, soaked overnight (or 1 tin of chick peas)

·      1 handful of whole almonds,  toasted

·      3 tbs olive oil

·      ¼ tsp black pepper

·      1 tsp salt

·      water

METHOD:

1.    begin by preparing the meatballs

2.    Combining all the meatball ingredients; the beef, egg, breadcrumbs, garlic and spices in a large bowl.

3.    Oil  your hands, then form walnut sized meatballs. As you are making the meatballs transfer them onto  a platter for cooking later & when all the meatballs are made  place the plate  in refrigerator to cool & help meatballs to firm up.

4.    Now begin making the sauce

5.    Brown the beef pieces in the oil a large sauce pan or tadjine.

6.    Add  the chickpeas, spices and tomato paste into the pan, then add enough water to cover.

7.    Cook the sauce on a low fire for about 20 minutes, or until the meat is tender.

8.    Now brown the meatballs in a frying pan with a bit of oil. 

9.    Transfer meatballs to the sauce pan, add the almonds and continue to cook for an additional 10 minutes, or until the sauce has thickened & all meat is cooked. Now you are ready to serve your dish. Transfer into your serving platter

 

Recipe adapted for Q-Zine from an original  found @:

http://thetealtadjine.blogspot.com.au/2013/07/mtouem-bmarqa-hamra-algerian-meat-and.html

POTATOES WITH MINT AND GARLIC

INGREDIENTS:

·      2 tbs olive oil

·      1 clove garlic, minced

·      salt and pepper to taste

·      1 kg (2 lbs)  gold potatoes, thinly sliced

·      3 tbs water

·      1/4 cup fresh mint leaves (reserve the best tips as garnish)

METHOD:

1.    Heat oil in a medium pot then add garlic, salt & pepper & cook on a medium heat stirring often with a wooden spoon until garlic is light brown 

2.    Add potatoes, water & mint  to the garlic

3.    Cook, covered, over medium heat, stirring occasionally, for 30 minutes, or until potatoes are done.

4.    Serve hot, garnished with mint leaves.

Recipe adapted for Q-Zine from an original  found @:

http://wegottaeat.com/Jess/recipes/algerian-potatoes-with-mint-and-garlic

From "The Africa Cookbook", Jessica Harris

CLEMENTINAS SALAD of ORANGE AND ONION

INGREDIENTS:

·      2 large white onions

·      2 tbs sugar

·      1tbs vinegar

·      3tbs olive oil

·      1 cinnamon stick – broken into pieces to release aroma

·      1 handful of pine nuts (or almonds, walnuts)

·      ¼  tsp rose water

·      2 cups mixed wild salad greens

·      2 tbs coriander leaves

·      1 tbs parsley leaves chopped coarsely

·      3 fragrant oranges

·      2 young Fennel (or one larger one)

METHOD:

1.    Peel & slice the onion very thinly

2.    Mix the sugar with enough water to just cover the onions

3.    Soak onions in sugar water for 30 minutes then drain the onions

4.    Make a marinade by mixing the vinegar, olive oil & cinnamon stick

5.    Combine the drained onions & mix with the marinade & allow to marinate while you prepare the rest of the salad

6.    While the onion is soaking in sugar water / marinade do the following:

7.    Toast the  nuts in a dry pan

8.    Rub the rose water around the inside of the dish you  intend to serve the salad in

9.    Mix the wild greens & herbs  & place in the serving bowl

10. Cut the rind & pith off the oranges & slice them in 2 ml rounds across the grain

11. Thinly sliced fresh young  fennel (or grated if it is older)

12. When onion is marinated mix it together with the fennel & lay it on the greens

13. Top the fennel & onion with the orange slices

14. sprinkle salad with  the toasted nuts

15. garnish with fennel tops

Recipe adapted for Q-Zine from an original  found @:

http://mybookofrai.typepad.com/cuisinealgerienne/2005/10/orange_salad.html