There are many pasta recipes in Tunisia and often they include chickpeas, lentils and fava beans in their ingredients, sometimes all together (known locally as Maqaruna bi’l Dibabish or bi’l Kenakash) . As I forgot to soak legumes overnight I omitted them and decided on a less bulky Tunisian inspired Macaroni and meatball recipe. Paprika, caraway, cayenne pepper, harissa, ground coriander seeds are the spices used most often from recipes I read on the internet or in cookbooks. Sometimes I also add a bit of cumin, a spice less often used in macaroni dishes. Evelyne, my neighbor, says her Tunisian mother makes her macaroni using lots of paprika.

Sauce

100 grams tomato paste

4 tomatoes, blended until liquefied

1 onion, chopped

2 cloves garlic, finely minced

1/2 teaspoon caraway

1 teaspoon cumin

1/2 teaspoon black pepper

Vegetable oil

For the meatballs

500 grams of ground beef, as least 20% fat otherwise it will be too dry

1 onion, grated

1 egg

2 slices bread, soaked in water, squeezed dry

1/2 cup parsley leaves, finely chopped

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon harissa or paprika

1/2 teaspoon ground caraway

Pasta

500 grams dried pasta, such as penne or other medium sized shape

For the sauce

Fry the onion in a few tablespoons of vegetable oil until it just begins to brown, add the garlic and mix for a few seconds. Add the tomato paste mix continually to bring out its full flavor (a method called pincer in French, when the sugars in the tomato paste begin to caramelize). Add the liquefied tomatoes and cook for 30-40 minutes so the sauce thickens and the tomatoes are fully cooked. Add the spices.

While the sauce is cooking, combine all the ingredients for the meatballs and knead until well mixed. Shape into small ping pong sized balls. These can be fried before adding them to the sauce but I usually omit this step.

When the sauce is done, bring to a boil and add the meatballs. The sauce should barely cover the meatballs as they shrink while cooking. Add a bit more water if necessary. Cook the meatballs on low for 20-30 minutes. If the sauce is watery then remove the meatballs and reduce the sauce to a thicker consistency. Combine and adjust seasoning.

Cook the pasta according to package directions, adding salt in the cooking water. Pasta is not cooked al dente, but is preferred softer in Tunisia. Mix the sauce, meatballs and pasta together.


الموضوع  الأصلي : مقرونة بالكعابر المصدر : منتديات سميرة الكاتب :سليمو

الله يـع’ـــطــيك الع’ــاأإأفــيه ..
.. بنتظـأإأإأر ج’ـــديــــدك الممـــيز ..
.. تقــبل ــي م’ـــروري ..
كل أإألــــ ود وباأإأإقــة ورد


الموضوع  الأصلي : مقرونة بالكعابر المصدر : منتديات سميرة الكاتب :كبرياء الصمت

شكرا على المرور العطر بارك الله فيك


الموضوع  الأصلي : مقرونة بالكعابر المصدر : منتديات سميرة الكاتب :سليمو

 


الموضوع  الأصلي : مقرونة بالكعابر المصدر : منتديات سميرة الكاتب :nnaida