Mtewem
Algeria
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Mtewem is an Algerian dish of meatballs and meat cooked together with chickpeas in a garlic heavy sauce, and the name says exactly what it is. Mthawem derives from the Arabic for garlic, and the quantity used is the point rather than an aromatic detail. It belongs to Algiers, where the original preparation is made with a white sauce, and it appears at the occasions that matter: Ramadan evenings, weddings and celebrations. Most families now make it with a red tomato based sauce, which has become the more common version, and cooks disagree about which is correct in the way that families always do about a dish attached to celebration. Cumin carries it alongside the garlic. The meatballs are formed small, about the size of a walnut, and are added to the sauce only after the meat and chickpeas have already cooked, so they poach gently rather than breaking up. Some households press a blanched almond into the centre of each one, a touch that belongs to the wider North African habit of hiding something in a dish for the person who finds it. Cinnamon divides opinion and is entirely optional.
Mtewem takes its name from the Arabic for garlic and is documented as originating in Algiers, where the original preparation uses a white sauce. It belongs to the Algerian repertoire of celebration dishes prepared during Ramadan and at weddings.
Mix the meatball ingredients together. You may not need the whole egg white, but the mixture should be very soft. Form into walnut sized meatballs and set aside.
Put the oil and ghee in a large saucepan over medium heat.
Add the beef pieces, minced onion, garlic, chickpeas, cumin, turmeric, salt and pepper.
Cook for a good 10 minutes, stirring from time to time.
Cover the meat with boiled water.
Cook covered over medium heat until the chickpeas and meat are done.
Reduce the heat to low and add the meatballs.
Cook for about 15 to 20 minutes on low. Adjust the seasoning. The sauce should have reduced and thickened.
Garnish with chopped parsley or coriander and serve.
3 avis
My Algerian neighbour in Tamale made this for us during Eid last year oo. The trick really is not overworking the ground beef so the meatballs stay super soft with that egg white. Herh, the smell of all that garlic and cumin simmering with the chickpeas is unbelievable paa.
70 minutes was not enough time for my beef chunks to get tender, had to keep it on the stove for nearly two hours before putting in the nyama meatballs. Also 1/4 teaspoon cumin was way too mild for two cups of chickpeas. Sawa meal in the end but timings are off.
The 70 min cook time was spot on for the beef pieces to get tender, but I had to add a bit extra ghee when browning the onion and minced garlic in the saucepan. The walnut sized meatballs held together nicely with just half the egg white. Lekker depth of flavour with the cumin and turmeric combination.