North Africa · Main
Mtewem (Garlic-Infused Meatballs and Lamb Chunks with Almonds)
A regal Algerian white stew featuring garlic-laced beef meatballs, tender lamb shanks, and blanched almonds in rich cumin broth.
The story
Originating in the aristocratic kitchens of Ottoman-era Algiers, Mtewem takes its name from thoum, the Arabic word for garlic, which perfumes every element of the dish. It is a signature centerpiece of traditional Casbah wedding banquets and prestigious family circumcisions. Culinary convention dictates embedding a single blanched almond into the core of each hand-rolled meatball, creating a delicate textural contrast against the velvet, cumin-scented white sauce.
Cook this next
Chakhchoukha de Biskra (Torn Thin Flatbread in Spicy Lamb and Chickpea Broth)
Silky hand-torn rougage sheets soaked in a fiery, fragrant red broth brimming with tender lamb, chickpeas, and ras el hanout.
Hrira Oranaise (Velvety Sourdough-Thickened Spiced Lamb Soup)
A velvety, aromatic western Algerian soup rich with shredded lamb, chickpeas, and a tangy fermented sourdough levain finish.
Rechta Algéroise (Handmade Thin Steamed Noodles with Chicken, Turnips, and Cinnamon Sauce)
Silken, hand-cut semolina noodle ribbons steamed over a delicately spiced white broth enriched with chicken, tender sweet turnips, and cinnamon.
Aghrum Oufourki (Kabyle Hearth Bread Stuffed with Wild Spring Greens and Herbs)
A rustic Berber semolina flatbread packed with seasonal wild greens, fragrant herbs, and olive oil, griddled crisp over an open flame.