Mubattan Bruklu (Cauliflower Stuffed Meatball Ragout)

Name: Mubattan Bruklu (Cauliflower Stuffed Meatball Ragout)
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 1419.54 ml vegetable oil, for frying; 1 medium cauliflower; 680.38 g ground lamb or 680.38 g ground veal; 1 small onion, minced; 2.46 ml ground cinnamon; 118.29 ml fresh parsley, chopped; 7.39 ml tabil mixed spice; 4.92 ml salt; 2.46 ml fresh ground black pepper; 2 large eggs, beaten; unbleached all-purpose flour, as needed for dredging; salt & freshly ground black pepper, to taste; 59.14 ml extra virgin olive oil; 29.58 ml tomato paste; 236.59 ml water; 7.39 ml harissa; 2.46 ml red chili powder

Submitted by Member 610488

"This Tunisian traditional recipe is from the Restaurant Dar Zarrouk, Sidi Bou Saïd, Tunisia."

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Ready In:: 1hr 35mins
Ingredients:: 17
Serves:: 4

ingredients

The Meatballs
1419.54 ml vegetable oil, for frying
1 medium cauliflower
680.38 680.38 g ground lamb or 680.38 g ground veal
1 small onion, minced
2.46 ml ground cinnamon
118.29 ml fresh parsley, chopped
7.39 ml tabil mixed spice
4.92 ml salt
2.46 ml fresh ground black pepper
2 large eggs, beaten
unbleached all-purpose flour, as needed for dredging
salt & freshly ground black pepper, to taste
The Sauce
59.14 ml extra virgin olive oil
29.58 ml tomato paste
236.59 ml water
7.39 ml harissa
2.46 ml red chili powder

directions

For the meatballs: Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375°F Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
For the sauce: Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

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Reviews

This is really delicious -- cauliflower is such a under-appreciated veggie and it was a nice surprise in the meatballs. Loved the spices - used recipe#477431 and recipe#424892 as ingredients in this dish. The only change I made was to bake the meatballs on a wire rack as I don't like to fry unless absolutely necessary. We really liked the sauce and the overall dish was great. Made for ZWT9.

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