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

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

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa