Tajine-el-Khoukh (Algerian Stuffed Peaches)

Contrary to what you would think, there are no peaches in this recipe; these are meatballs, covered in mashed potatoes, rolled in batter, and cooked till the outside is golden and "fuzzy," hence the name. This recipe has multiple steps but the resulting flavors are definitely worth it. And it helps that I have an exuberant kitchen elf to lend a hand.

Step One: Making the White Sauce

splash of olive oil
one onion, diced

freshly ground sea salt and flower pepper to taste
1 t ground cinnamon

2 C cooked chickpeas
4 C water

Heat oil in flat-bottom pan, onion, salt, pepper, cinnamon, and chickpeas. Sauté over low heat for 5 minutes. Add water, bring to boil and cook for 30 minutes. Use a potato masher to smash the garbanzo beans. Cook for another 15-20 minutes.

While the garbanzo sauce is cooking, make the meatballs.

Step Two: Making the Meatballs

1 lb 96/4 organic grass-fed beef
freshly ground sea salt and flower peppers
1 T dried oregano

1 egg, beaten

Combine all meatball ingredients and form into 2 inch balls. Gently drop meatballs into the simmering white sauce and cook for 15 minutes. Remove from sauce and cool completely.

Step Three: Making the Potatoes

Boil cubed potatoes until soft. Let cool, then mash with a potato masher. I used red potatoes and left the skins on, feel free to use whatever you have on hand and peel if you don't like the skins in your mash.

Step Four: Making the Peaches

Wrap a layer of mashed potatoes around each meatball.  Beat together 1 egg and 1 T flour (I used white whole wheat flour) to form a batter. Heat 1/2 C butter with a splash of olive oil in a flat pan. Roll each "peach" in the egg batter and pan-fry until golden brown. Drain on a paper towel to absorb the excess oil.

Step Five: Serving the Peaches

Serve the peach warm with the white sauce spooned on top. This goes nicely with saffron couscous and Algerian carrots.