Tajine el Khoukh, Algerian Stuffed "Peaches"
It's hard to avoid lumping together all the Mediterranean North African recipes assuming that they are nearly all the same, use the same spices and same main ingredients; we recommend you take turns in trying different recipes and talking to us about the differences you find! Read on to find out why this recipe is called "stuffed peach"!
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EmailIngredients:
White sauce
2 tbsp olive oil
1/2 lb beef,
1 medium onion
1 tsp salt
1/2 tsp pepper
1/8 tsp cinnamon
1 oz. parsley
1/4 cup chickpeas
2 cups water
Meatballs
1/2 lbground beef
1/8 tsp pepper
1/2 tsp salt
1 small onion
2 parsley sprigs
1 medium egg, beaten
Potatoes
2 lb potatoes
1 tsp salt
1 tbsp butter
Peaches
2 medium eggs
2 tbsp flour
1 cup oil, for frying
Procedure:
- Soak the chickpeas overnight
- Cube the beef
- Finely chop all the onion and parsley
- Half the potatoes
1. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Sauté over low heat for 5 minutes.
2. Add water, bring to boil and cook for 45 minutes.
3. Combine all meatball ingredients and make into 2 inch balls, about 20.
4. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool.
5. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside.
6. Beat the eggs and flour together into a smooth batter.
7. Take 2 tablespoons mashed potatoes push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done.
8. Heat oil in skillet and fry the potato "peaches" over moderate heat until golden brown. Drain on paper towels.
9. Serve warm on a platter and pour warm sauce over all.
