Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe. Enjoy the good taste of Arabic Food and learn how to make Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu).
Recipe courtesy Oliver Andreini, Culinary Institute of America
Show: Dinner: Impossible Episode: Infiltrating the CIA
Total Time: 1 hr 35 min
Prep 45 min
Cook 50 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
For the meatballs:
6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper
For the sauce:
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili
Directions
For the meatballs:
Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees 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.
More Arabic Food Recipes:
Maklouba With Cauliflower
Potato, Beets and Cauliflower Puree - Arabic Food
Roasted Cauliflower in Lemon-Tahini Sauce
Arabic Lamb and Potato Pie
Fish Maglouba
Lebanese Makloubi with Meat
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