M’thouem or M’tewem is an Algerian dish specifically from Algiers. A traditional dish during Ramadan; it is composed of meatballs, chickpeas and garlic. In Arabic the word “thouem” means garlic, hence the name M’thouem. The amount of garlic in this dish can be adjusted at will. There are many variations of this dish, as the sauce can be red or white and the chickpeas can be switched out with almonds or served with both. What you pair with it can vary as well, over couscous, or just with bread to soak up the sauce. Either way you serve it, I’m sure this dish will become a staple in your home soon.
Today I will be preparing M’thouem Sauce Blanche as it is my husband’s favorite way for it to be done.
- 1 pound minced beef (93% lean is best)
- 3/4 cup chickpeas (soaked overnight)
- 1/2 onion chopped
- 1/2 cup bread crumbs
- 1/4 cup almonds (blanched and split)
- 4 cloves garlic chopped finely (some people use a hold head, or you can use less)
- 2 tablespoons olive oil
- 1/2 tablespoon salt
- 1/2 tablespoon cumin
- 1 teaspoon black pepper
- In a large bowl combine minced beef, bread crumbs, salt, cumin and black pepper.
- Roll into meatballs no larger than a quarter in circumference.
- Place meatballs on wax paper and refrigerate for 5 minutes.
- In a pot heat olive oil and throw in onions. Sprinkle with salt and let sweat until translucent.
- Turning down the heat to medium low, add in garlic. Let sweat quickly making sure not to burn.
- Add meatballs to pot and let brown. Browning the meatballs will ensure that they will not fall apart in the sauce.
- Once meatballs have browned add chickpeas.
- Add hot water just covering the meatballs. Bring to a boil for 2 minutes.
- Salt and pepper to taste. Add a beef bouillon cube if taste is not rich enough.
- Reduce the heat to a simmer and let it do so for 30 minutes. You want the sauce to reduce in half.
- 10 minutes before serving add in the almonds.
- Serve with a nice crusty bread such as a baguette.