Shared by Shirly Nishri
Shared by Shirly Nishri
Meatball and Algerian Matbucha Sandwiches
Yield: 8 servingsTime: About 2 hours, plus chilling and resting time
Meatball and Algerian Matbucha Sandwiches
Yield: 8 servingsTime: About 2 hours, plus chilling and resting timeFamily Journey
Boudenib, MoroccoOran, AlgeriaAlsace, France
Netanya, Israel
When Shirly Nishri’s grandparents worked in the markets of Alsace, France as women’s clothing retailers, Thursdays were particularly busy. So her grandmother, or “Mamie Flora” as she’s called in the family, packed a picnic lunch for everyone — including Shirly when she was a little girl.
“Mamie Flora's kitchen was French-Moroccan-Algerian, and so were her sandwiches: French baguettes filled with Algerian matbucha and Moroccan meatballs, which we ate with harissa and pickled vegetables,” Shirly shares. Sometimes the sandwiches were stuffed with olives and tuna in Provencal sauce or fried eggplant slices.
In Shirly’s memory, the meatball sandwiches were “always there, bringing us comfort, especially on the cold winter days.”
Cooking note: The matbucha in this recipe is inspired by the one her grandmother made. While most recipes for matbucha are heavy on tomatoes, this doubles down on fire-roasted peppers. It isn’t spicy, instead the sandwich gets its heat from the harissa.
Ingredients
For the meatballs
- Interior crumb of the baguettes
- 2 ¼ pounds ground beef, preferably 60% chuck, 40% short rib
- 1 egg
- 1 large white onion, finely chopped
- 1 large zucchini, peeled and grated
- 1 bunch cilantro, chopped
- 3-4 cloves of garlic, grated
- Ground cumin, to taste
- Salt and white pepper, to taste
For the Pickled Radishes
- 10 radishes
- 1 tablespoon salt
For the matbucha
- 6 red bell peppers
- 4 green bell peppers
- 5 tablespoons olive oil
- 1 head of garlic, thinly sliced
- 2 (14 ounce) cans crushed tomatoes
- 1 ¾ cups beef or chicken broth or water
- 2 bay leaves
- 5-6 allspice berries, grounded
- Salt and white pepper, to taste
- Sugar or date molasses, to taste
For Serving
- Pickles or pickled shifka peppers
- Harissa
Preparation
Step 1
Prepare the meatball mixture: Slice the baguettes horizontally. Remove 80% of the interior crumb and soak it in water until it softens. Squeeze well, tear into small pieces, and place in a bowl with the remaining meatball ingredients. Mix well with your hands. Cover and let rest in the refrigerator for 1 hour.
Step 2
Prepare the radishes: Meanwhile, cut each radish into 6 pieces, mix with the salt and place in the refrigerator for 1½ hours to pickle. Stir occasionally.
Step 3
Make the matbucha: Start by roasting the peppers. The best method is over an open fire. Alternatively, lay the whole peppers on a baking dish lined with parchment paper. Broil in the oven, turning occasionally, until the skin is charred on all sides. Transfer the peppers to a bowl or large container, cover, and set aside for 30 minutes. Peel, remove the seeds, and slice into finger-wide strips.
Step 4
Add olive oil and garlic to a saute pan over low heat and cook for about 1 minute. Add the crushed tomatoes and broth or water. Add the sliced peppers, spices, and a little sugar or date molasses. Cook uncovered on a low heat for about 20-30 minutes, until the sauce becomes thick. Stir occasionally.
Step 5
Cook the meatballs: Meanwhile, heat the oven to 375F. With wet hands, form meatballs the size of ping-pong balls and place them on a baking tray lined with parchment paper. Cook in the oven for 12 minutes, or until the meatballs start to turn golden brown.
Step 6
Taste the matbucha before adding the meatballs. Adjust the seasoning if necessary — the matbucha should be on the sweet, so add a little more sugar or date molasses if needed. Add the meatballs and cook, covered, for about 40 minutes. Instead of stirring, gently shake the pot in circles and from side to side periodically.
Step 7
Make the sandwich: Pack each baguette with meatballs, sauce, and a slick of harissa. Slice in half or thirds, depending on the length of the bread. Serve with pickled radishes, cucumber pickles and/or pickled peppers, either in the sandwich or on the side.
This recipe previously appeared on Asif.org. It’s reprinted here with permission.
