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Mtewem is a traditional Algerian dish, present during the holy month of Ramadan or on great occasions such as weddings.
Most families always make this dish with a spicy red sauce. This dish consists of meatballs filled with garlic and cumin, extremely aromatic.
What is Mthawem?
Mtewem or Mthawem (Arabic مثوم ) is an Arabic word that means “ with garlic” It is mainly made of meat ( lamb, beef, or even chicken), meatballs ( lamb or beef), and garlic ( Arabic ثوم ). This dish is fragrant with cumin.
This dish is originally from the capital city of Algiers and the original recipe is made with white sauce.
Mtewem Recipe
This delicious dish is made from a large amount of garlic. The dish is also used to add flavor to the meat and cut into medium-sized pieces alongside some salad scented with spices.
Mtewem can be prepared with red sauce or white sauce. I added turmeric to the white sauce as in my opinion it looks and tastes better ( personal choice).
First, prepare the meatballs by mixing all the ingredients and forming walnut-size meatballs. Cover with plastic wrap and refrigerate.
Prepare the meat sauce: Put oil and ghee in a large saucepan. Add the minced onion, garlic, meat, chickpeas, cumin, salt, and pepper and cook for 2 to 3 minutes on medium heat, then lower the heat and let cook for a good 10 minutes. Make sure to stir from time to time.
Add boiled water to cover the meat. Increase the heat until the sauce boil then decrease it again to medium.
Let cook for about 30 minutes or until the meat and chickpeas are cooked. Add the meatballs to the sauce and let cook for 15 to 20 minutes on medium-low.
Storage and Reheating
Mthawem can be refrigerated for up to 4 days. Reheat in the microwave on full power (covered) or on the stovetop over medium-low to medium heat, stirring occasionally.
Be Sure to Try These Other Authentic Algerian dishes!
Be sure to recreate this incredible delicacy that is not only delicious but also full of proteins, fiber, and tons of vitamins like iron and calcium needed for your body. Bon appétit!
Algerian Meatballs in a Chickpea Sauce – Mtewem
Ingredients
For the meat sauce
- 1 lb beef
- 2 cups chickpeas
- 6 cloves garlic minced
- 1 small onion minced
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp ghee
- Chopped parsley for garnish I like to use cilantro
For the meatballs
- 1 lb ground beef
- 3 cloves garlic minced
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 egg white
Instructions
- First, mix the meatballs ingredients (you may not need to use the whole egg white but the mixture should be very soft) and form walnuts size meatballs. Set aside.
- Prepare the meat sauce: put oil and ghee in a large saucepan over medium heat.
- Add the meat pieces, the minced onion, garlic, chickpeas, cumin, turmeric, salt and pepper.
- Let cook for a good 10 minutes. Make sure to stir from time to time.
- Cover the meat with boiled water.
- Let cook covered until the chickpeas and meat are cooked (on medium heat).
- Reduce the heat to low and add the meatballs.
- Let cook for about 15 to 20 minutes on low. Adjust the seasoning and add salt if needed. The sauce should be reduced and thickened.
- Garnish with chopped parsley (I like to use cilantro too).
- Serve.
