Algerian Mtewem Marqa Hamra, Algerian Garlicky Meat Balls in Red Sauce

Today, I made Mtewem, which means garlicky in Arabic. This dish is originally from the capital city of Algiers and the original recipe is made with white sauce.

In my family we always make this dish with a spicy red sauce. This dish consists of meatballs filled with garlic and cumin, extremely aromatic. So popular during the Holy Ramadan.

Ingredients: (for the sauce)

• 4 tablespoons of sunflower oil
• Handful of chickpeas soaked overnight
• 5 garlic cloves
• 1 teaspoon of ground cumin
• 1 teaspoon of harissa (optional)
• Salt
• Black pepper
• 1 tablespoon of red sweet paprika

Ingredients: (for the meatballs)

• 400g of minced beef
• 5 cloves of garlic (smashed)
• 1 teaspoon of red sweet paprika
• 1 teaspoon of ground cumin
• 1 egg
• Salt
• Black pepper
• 1/2 spoon of harissa (optional)
• Water

Method:

1. In a bowl, add the minced beef,  the smashed garlic cloves, the ground cumin, the paprika, the black pepper, the harissa and the egg.
2. Mix all the ingredients together.
3. Form walnut sized meatballs and transfer them in a plate and set aside.
4. In a large deep skillet add the sunflower oil over a medium heat.
5. Add the garlic, the chickpeas, the paprika, the salt, the black pepper and the harissa.
6. Stir all the spices together then add the meatballs.
7. Stir all the meatballs together then pour the water.
8. Cover and simmer for 1 hour.
9. When the sauce is reduced remove the skillet from the stove.
10. Serve the meatballs and pour the sauce on the top.

Best when eaten with Khobz Edar (Algerian home made bread).

Bonne dégustation and Saha ftourkoum!