The couscous is already inside: beef meatballs that are devoured quickly - voila! Food

2023-05-03T04:51:37.385Z

A quick and easy recipe for Omar Miller's beef patties prepared together with couscous, fried, baked or in tomato sauce, for lunch at home that only needs white rice >>>

The food (and children's) book by Omar and Shiran Miller (Photo: Shanir Guetta (Sofi))

Some recipes are born by accident.

You go to the kitchen in the most bewildered way, already smelling in your imagination the wonderful meatballs you are about to make, and suddenly you discover that you don't have all the ingredients.

Just half a bag of instant couscous, sitting alone in the pantry waiting for someone to address it.

So all in all, I replaced the breadcrumbs with couscous, but that's how the magic happens: the couscous gives the meatballs airiness and juiciness that breadcrumbs can't give, and if you continue cooking in the sauce, then the couscous also absorbs its flavor.

I love these meatballs, and most importantly - the kids can't stand them.

The meatballs alone can function as a main dish, because the couscous is already inside, but you can also pair them with tomato sauce and serve on pasta or on what's left of the couscous.

The recipe has three options - fry the meatballs, bake them, or continue cooking them in tomato sauce.

identify the desires.

Pancakes from the book (Photo: Shnir Guetta (Sofagi))

The best school in the world.

Schnitzel from the book (photo: Schnir Guetta (Sofagi))

Omar and Shiran Miller's new book presents the method they developed for raising and educating children through the kitchen.

The enjoyment of food and cooking that we all have from a young age is the best way, according to them, to create memories, spend time and develop the imagination and curiosity in children just like in adults.

Beyond the enjoyment of food, the kitchen is the place where all the senses are activated.

Through working in the kitchen children perfect their motor skills, develop self-confidence and independence and learn how to maintain order, cleanliness, safety and also learn to say "no, I don't like it", and thus recognize their desires.

If you ask the Millers, this is why the kitchen is the best school in the world.

The book is basically a cookbook with over 80 simple, applicable and delicious recipes.

It includes patent recipes for dinners, morning classics and foods that the whole family loves.

But it is not a classic cookbook as we have known it until today.

It contains boxes and tips for children's participation in the cooking process based on the child's desire and motor skills, tips for developing independence in children, tips for dealing with picky eaters and food refusals, for incorporating more vegetables in the children's diet, for maintaining diversity and interest in cooking, and many other issues that trouble most parents in Israel .

The book can be purchased on Omar Miller's online page

The smart test that detects an increased risk of having a stroke - now on sale

Served on behalf of Shachel

Beef and couscous meatballs (Photo: Shanir Guetta)

Ingredients

- ¼ thin instant couscous
- 4 tablespoons of olive oil
- Salt
- ¼ boiling buckwheat
- 1 onion finely grated and squeezed well
- 1 finely grated carrot or small sweet potato
- ½ kg ground beef
- 1 egg
- 1 cup parsley, finely chopped.
  The quantity refers to after the cut
- Ground black pepper
- Neutral oil for frying
For the conversion table click here >

Preparation

How do you make beef patties and couscous?

1 Put couscous in a bowl, add a teaspoon of olive oil and half a teaspoon of salt and mix.
Pour boiling water, mix again and cover with a plate or cling film.
Wait 5 minutes, until the couscous swells a little and is ready to eat.
2Heat a medium pot with 3 tablespoons of olive oil and sauté the onion and carrot on a medium flame for 7 minutes until softened.
Cool slightly and transfer to a bowl.
3 Add the couscous, a teaspoon of salt and the rest of the ingredients for the meatballs to the bowl and put to a uniform mixture.
With wet hands, form meatballs the size of ping pong balls and place in a tray.
4 Heat a deep pan with 1 cm of oil for frying on a high flame, lower the flame to medium and fry the meatballs in rounds for 3-4 minutes on each side, until they are ready. Remove to a plate lined with absorbent paper.
5 Instead of frying, heat the oven to 180 degrees and line a baking sheet with baking paper.
Put the meatballs in the pan and bake for 20 minutes, until they are slightly golden.
Turn the meatballs over and bake for another 5 minutes.
6 If you continue to cook in soup or sauce, it is recommended to coat the meatballs in couscous (uncooked) before frying, just like you coat in breadcrumbs.
During cooking, the couscous swells and gives the meatballs a lot more volume and airiness.