Tajine el Khoukh, Algerian Stuffed "Peaches"



Preparation time:

75 minutes


White sauce
2 tbsp olive oil
1/2 lb beef,
1 medium onion
1 tsp salt
1/2 tsp pepper
1/8 tsp cinnamon
1 oz. parsley
1/4 cup chickpeas
2 cups water

1/2 lbground beef
1/8 tsp pepper
1/2 tsp salt
1 small onion
2 parsley sprigs
1 medium egg, beaten

2 lb potatoes
1 tsp salt
1 tbsp butter

2 medium eggs
2 tbsp flour
1 cup oil, for frying


1. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Sauté over low heat for 5 minutes.

2. Add water, bring to boil and cook for 45 minutes.

3. Combine all meatball ingredients and make into 2 inch balls, about 20.

4. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool.

5. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside.

6. Beat the eggs and flour together into a smooth batter.

7. Take 2 tablespoons mashed potatoes push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done.

8. Heat oil in skillet and fry the potato "peaches" over moderate heat until golden brown. Drain on paper towels.

9. Serve warm on a platter and pour warm sauce over all.