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5.0 from 6 votes

Chebtiya

Chebtiya are delicious dill-scented Tunisian meatballs that can be enjoyed by themselves, with a sauce or served over couscous.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 people
Course: Main Course
Cuisine: Tunisian , North African

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
    Cup of Yum
  1. Chop the onion, spinach, parsley and dill together. Add turmeric, tabel, egg, meat, harissa and tomato paste. Season with salt.
  2. Mix well and knead by hand for 5 minutes. Add the couscous, then mix again for 10 minutes.
  3. Leave to rest for 10 minutes, until the couscous is soaked, and mix again until firm. If necessary, add couscous.
  4. Form large meatballs.
  5. Heat the olive oil over medium heat and sauté the meatballs for a few minutes on each side. Set aside.
Sauce and couscous
  1. In the bottom of a couscoussier (double boiler), heat the olive oil over medium heat and brown the chopped onion and hot peppers.
  2. Once the peppers are done with frying, take them out of the pot and set aside.
  3. Add the tomato paste, harissa, salt, pepper, turmeric, and ¾ cup of boiling water to the hot oil.
  4. Cook this mixture for 10 minutes over high heat.
  5. Add 6 cups of boiling water and cook over medium heat for 45 minutes.
  6. 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.
  7. Separate the couscous with a fork or couscous sieve.
  8. In the top of the couscoussier, place the meatballs, and the moistened couscous above. Cover and cook for 25 minutes.
  9. 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.
  10. Return the couscous in the top of the couscoussier and add ¾ cup (200 ml) of boiling water.
  11. Place the meatballs in the couscous sauce (at the bottom of the couscoussier) to finish cooking.
  12. Once the couscous is well drained, open it to air for 5 minutes, and cook for a second time for 10 minutes.
  13. 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.
  14. Arrange the couscous and meatballs. Decorate and add sauce to taste. Place the reserved hot peppers on top.