Madame Dahan's meatballs - voila! Food

2022-07-28T04:44:16.373Z

Ayala Jenny's outstanding meatballs are coated with semolina, fried and cooked in a thick red sauce like the wonderful meatballs Madame Dehan used to make as a child. Go to the recipe>>

Madame DeHaan's meatballs

Ayala Jenny's bulett meatballs are coated with semolina, fried and cooked in a thick red sauce like the ones her neighbor Madame Dehan used to make in her childhood, and of all the bullet pots of the women of the building, hers were the most wonderful

Ayala Jenny

07/28/2022

Thursday, July 28, 2022, 07:35

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Bulgogi meatballs wrapped in semolina and fried in a thick red sauce (photo: Walla! system, Ayala Jenny)

Pronounced in French, it's a meatball.

As a child, I grew up in a neighborhood where all the new immigrants who were moved from the crossings lived together.

I remember the building where my family lived as one big house where all its residents were part of one big family.

The dominant language of the immigrants who came from Morocco, Algiers and Tunisia was French and on Saturdays everyone would make meatballs.

Of all the outstanding pots in the neighborhood, Madame Dehan's were in my eyes the most wonderful of them all and I still make my own outstanding ones today.

Juicy and seasoned meatballs in a bras al shop with a coating of egg and semolina, are fried and then cooked in a thick red sauce.

Ballot meatballs

Recipe by: Ayala Jenny, Walla system!

Food

40 minutes of work
70 minutes in total
Moderate level of difficulty

Tunisian
fleshy
meat
meatballs
Shabbat recipes
Lunch
Children's recipes
kosher

An unforgettable taste.

Juicy Bolt meatballs (Photo: Ayala Jenny)

Ingredients

For the meatball mixture:
- 250 grams ground beef (preferably a piece of ribs ground twice)
- 250 grams of ground turkey meat (preferably thighs, what is known as turkey shawarma in butcher shops)
- 1 medium onion, peeled
- 1 small potato, peeled
- Celery stalks
- ½ kapitras to a shop
- ½ teaspoon cumin
- Salt
- black pepper
For frying:
- 1 beaten egg
- 1 cup of beans
- oil for frying at a height of 2 cm
For the sauce:
- 2 medium onions, cut into strips
- ¼ cup oil
- 2 tomato squash
- 2 grated tomatoes on a grater
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ⅓ of a pitabhart
- 1 tablespoon chicken soup (pure)
- Salt
- ½ liters
For the conversion table click here >

Preparation

How do you make bold meatballs?

1
Start preparing the sauce:
in a pot with a quarter cup of oil, fry the onions until brown (10-15 minutes).
2 Add the tomato paste and open it a little with the hot oil - fry while stirring for a minute or two and add the grated tomatoes, spices and water.
Mix and bring to a boil.
3 Transfer to a low heat and continue to cook covered.
In the meantime, prepare the meatballs.
4
Preparation of the meatballs:
Grind the potato, onion and celery leaves in a food processor (if you don't have a food processor, grate the onion and potato on a grater and chop the leaves). Mix with the other ingredients of the meatball mixture and mix well.
5 Make meatballs the size of a ping pong ball and flatten a little into a round disc shape with wet hands.
6 Heat oil in a 2 cm high pan and prepare a bowl with a beaten egg and a bowl with semolina. Dip each patty in egg, then semolina and directly into the hot oil. Fry until brown.
7 When the meatballs are ready, put them in the sauce and cook together for 20 minutes on a low-medium flame with the lid closed until the meatballs are cooked and the sauce thickens.
From time to time while cooking, moisten the meatballs in the sauce.