Chebtiya
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Tunisian, North African
Chebtiya
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Chebtiya are delicious dill-scented Tunisian meatballs that can be enjoyed by themselves, with a sauce or served over couscous.
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Ingredients
For the meatballs
- 1 bunch flat parsley
- 1 bunch Swiss Chard (or 10 oz/300g spinach)
- 1 bunch Dill
- 1 lb beef , ground
- 2 onions
- 1 egg
- ½ teaspoon Turmeric
- 1 teaspoon tabel karouia (Tunisian spice blend)
- 1 tablespoon harissa
- 1 tablespoon tomato paste
- 5 tablespoons olive oil
- 4 tablespoons couscous (fine semolina)
- salt
- pepper
For the couscous
- 3 cups couscous (fine semolina)
- 4 carrots , peeled and sliced
- 4 green hot peppers
- 1 large onion , chopped
- ½ cup olive oil
- 3 tablespoons tomato paste
- ¾ cup chickpeas (previously soaked for 12 hours)
- ½ bunch parsley
- 2 teaspoons harissa
- 1 teaspoon Turmeric
- water (boiling)
- salt
- pepper
Equipment
- Couscous steamer
Instructions
Meatballs
- Chop the onion, spinach, parsley and dill together. Add turmeric, tabel, egg, meat, harissa and tomato paste. Season with salt.
- Mix well and knead by hand for 5 minutes. Add the couscous, then mix again for 10 minutes.
- Leave to rest for 10 minutes, until the couscous is soaked, and mix again until firm. If necessary, add couscous.
- Form large meatballs.
- Heat the olive oil over medium heat and sauté the meatballs for a few minutes on each side. Set aside.
Sauce and couscous
- In the bottom of a couscoussier (double boiler), heat the olive oil over medium heat and brown the chopped onion and hot peppers.
- Once the peppers are done with frying, take them out of the pot and set aside.
- Add the tomato paste, harissa, salt, pepper, turmeric, and ¾ cup of boiling water to the hot oil.
- Cook this mixture for 10 minutes over high heat.
- Add 6 cups of boiling water and cook over medium heat for 45 minutes.
- Meanwhile, moisten the couscous: Pour the couscous into a large dish and pour ½ cup (120 ml) of salted water over it. Work with the hands to moisten the couscous seeds and separate them. Cover and let rest for a few minutes while the couscous fully absorbs the water.
- Separate the couscous with a fork or couscous sieve.
- In the top of the couscoussier, place the meatballs, and the moistened couscous above. Cover and cook for 25 minutes.
- Once the steam passes through the couscous, turn the couscous basket over into a large dish and gently place the meatballs with a spoon. Set aside.
- Return the couscous in the top of the couscoussier and add ¾ cup (200 ml) of boiling water.
- Place the meatballs in the couscous sauce (at the bottom of the couscoussier) to finish cooking.
- Once the couscous is well drained, open it to air for 5 minutes, and cook for a second time for 10 minutes.
- Once the steam passes through the couscous, pour it into a large dish, and drizzle with the fat broth that floats over the sauce. Mix well.
- Arrange the couscous and meatballs. Decorate and add sauce to taste. Place the reserved hot peppers on top.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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