Mthewem

Name: Mthewem
Yield: 2 servings
Cuisine: Algerian
Ingredients: 500g minced beef or lamb; 1 whole head garlic, cloves peeled; 400g lamb or chicken pieces; 1 cup chickpeas, soaked overnight (or 1 can, drained); 1 onion, grated; 2 tbsp tomato paste (for the red version); 1 tsp paprika, 1/2 tsp cinnamon, black pepper; 3 tbsp olive oil; 1 handful parsley, chopped

مثوم/m-THOO-wem/

Also known as: Mtewem, Mtouem, Algerian Garlic Meatballs

About this dish

Garlicky meatballs simmered with chickpeas in a red or white sauce heady with whole garlic cloves.

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Ingredients

🥩500g minced beef or lamb

🧄1 whole head garlic, cloves peeled

🍗400g lamb or chicken pieces

🫘1 cup chickpeas, soaked overnight (or 1 can, drained)

🧅1 onion, grated

🍅2 tbsp tomato paste (for the red version)

🌶️1 tsp paprika, 1/2 tsp cinnamon, black pepper

🫒3 tbsp olive oil

🌿1 handful parsley, chopped

Method

Serves 2

Mix the mince with 3 crushed garlic cloves, half the parsley, cinnamon, salt and pepper. Roll into small balls and chill.

Fry the onion and the lamb or chicken pieces in olive oil with the paprika and pepper.

Add the tomato paste, soaked chickpeas and water to cover, and simmer for 45 minutes until the meat and chickpeas are tender.

Add the remaining whole garlic cloves and the meatballs, and simmer for 20 minutes more until the sauce has thickened.

Sprinkle with parsley and serve with bread.

✓ What Makes it Authentic

Mtewem is an Algiers favourite, especially during Ramadan; its name comes from 'thoum', garlic, which is used generously.

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