Meatballs beef with dried fruit, tajine way


Here's a dish gently, provided both by dried fruit dumplings as carrots, figs and onions present in’accompanying vegetables.

Ingredients for 4 people:

  • 400 g of ground beef 50 g cottage cheese
  • 50 g dates
  • 50 g’apricots dry
  • 1/2 bunch coriander 1 egg
  • 2 slices of stale bread
  • 1 bel onion
  • 2 or 3 small turnips
  • 2 carrots
  • 100g dried figs
  • 40 g of butter
  • 1 tsp. Coffee d’oil’peanut (or sunflower)
  • Salt and freshly ground pepper

Recipe for beef meatballs with dried fruit tajine

Grind and mix the elements of meatballs: beef, cottage cheese, dates, dried apricots, fresh coriander, egg, crumbled stale bread.

  • Taste and season.
  • Train pellets
  • Refrigerate at least 30 minutes.

Peel and cut the’onion quartered in the vertical direction, and each quarter into 3 segments.

Peel and cut the turnips and carrots into sticks a few inches long.

Start of cooking vegetables’accompaniment (carrots, turnips, dried figs), covered for 5 minutes in 20 g of butter and’water.

Heat the’oil’Peanut in a pan.

  • Sauté the meatballs for 5 minutes.
  • Rotate the pan to brown them on all sides.
  • Add the remaining butter at the very end of cooking to brown the meatballs.

Remove the cover vegetables, dry a bit and let them color. Add salt and pepper.

Add meatballs on vegetables, replace the cover and gently finish cooking for 20 minutes, until’that the vegetables are cooked.

Sample once the pellets have slightly infused over vegetable bed.

B.A.BA the head


The pellets of rest time facilitates their implementation because the stuffing less sticky fingers and allows the flavors to better s’associate.

Cave side:

Here's a dish gently, provided both by dried fruit dumplings as carrots, figs and onions present in’accompanying vegetables. Tenderness and softness dumplings reinforce the comforting feeling that can provide such a sunny flat.

If’we want to stay in this tone, it s’orient towards the sun-kissed wine and marked by warmth and sweetness; in this direction, one can opt for Jumilla, Spanish red wine from the region’Alicante. While remaining in’mind, if’we want to bring some nervousness in’Overall, we prefer a rosé that is both vinous and fresh, like a Irouléguy.
Ideas prices (2014):

- Jumilla 5-13 €
- Irouleguy 5-9 €

Mr. Chassin

Wellness

You can replace the’egg and bread flour chickpea. Add up’to obtain’a usual consistency pellet.

Recipe: V. Le Berre Photo: F. Hamel