Skip to main content

Tajine-el-Khoukh (Algerian Stuffed Peaches)


Partly cloudy with a chance of Meatballs! We are, clearly, huge fans of meatballs. Just glance at the the long list of meatballs that we have made: The Great Disappearing Chinese MeatballsSoutzoukakia (Greek Meatballs in Tomato Sauce), Albóndigas de Pavo con Salsa de Guayaba (Columbian Turkey Meatballs in Guava Sauce), Bitokes (Russian Meatballs), Spicy Meatball Bánh MìPolpette al Forno, and so many more!


But this week I was thinking about summery meatballs and that got me thinking about peaches and meatballs. I considered making some peach preserve-glazed meatballs, but then I was reminded of 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 Enthusiastic Kitchen Elf to lend a hand. Traditionally, this recipe is made with a white sauce made with garbanzo beans. However the Elf developed an allergy to garbanzo beans a few years ago. So, I went with a red sauce.

Ingredients

Meatballs-Peaches
  • 1 pound organic, grass-fed ground beef
  • 1-1/2 Tablespoons garam masala (our blend: here)
  • 1-1/2 Tablespoons freshly minced ginger
  • 3 cloves garlic, minced
  • 1/3 cup fresh cilantro
  • 1 Tablespoon hemp hearts (this is totally unnecessary, but I found them in the cabinet and used them in this dish)
  • freshly ground salt
  • freshly ground pepper
  • 3 to 4 large potatoes, cubed
  • 1 egg, beaten
  • 1 Tablespoon flour
  • Also needed: baking sheet, 1/2 cup (1 stick) butter for cooking, olive oil for cooking
Sauce
  • 1/2 cup ground almonds
  • 1/2 Tablespoon ground cumin
  • 1-1/2 cups fresh tomato sauce
  • 1/4 cup organic heavy cream
  • 1 pinch coarse salt
Procedure

Meatballs
In a large bowl, using your hands, mix together all of the ingredients - except the potatoes, egg, and flour - until well-combined. Roll walnut-sized balls and place them on a silicone-lined baking sheet. Preheat oven to 375 degrees F. Bake for 35 minutes until well-browned. While the meatballs are cooking, boil the potatoes until tender. Mash well.

Sauce
Whisk together the sauce ingredients. Simmer on low heat for 10 minutes. You're just looking to meld the flavors together.

Peaches
Wrap a layer of mashed potatoes around each meatball.  


Beat together 1 egg and 1 Tablespoon 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.


Serving
Roll the peaches in the sauce and serve warm.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas