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Mubattan Bruklu Cauliflower Stuffed Meatball

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Ingredients

Adjust Servings:
6 cups vegetable oil, for frying
1 medium cauliflower
1 1/2 1 1/2 lbs ground lamb or 1 1/2 lbs ground veal
1 small onion, minced
1/2 teaspoon ground cinnamon
1/2 cup fresh parsley, chopped
1 1/2 teaspoons tabil mixed spice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 large eggs, beaten
unbleached all-purpose flour, as needed for dredging
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Nutritional information

3467.5
Calories
3319 g
Calories From Fat
368.8 g
Total Fat
55 g
Saturated Fat
221.4 mg
Cholesterol
844.8 mg
Sodium
12.2 g
Carbs
4.8 g
Dietary Fiber
5.5 g
Sugars
38.4 g
Protein
519g
Serving Size

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Mubattan Bruklu Cauliflower Stuffed Meatball

Features:
    Cuisine:

    This is really delicious -- cauliflower is such a under-appreciated veggie and it was a nice surprise in the meatballs. Loved the spices - used recipe#477431 and recipe#424892 as ingredients in this dish. The only change I made was to bake the meatballs on a wire rack as I don't like to fry unless absolutely necessary. We really liked the sauce and the overall dish was great. Made for ZWT9.

    • 115 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mubattan Bruklu (Cauliflower Stuffed Meatball Ragout), This Tunisian traditional recipe is from the Restaurant Dar Zarrouk, Sidi Bou Sad, Tunisia , This is really delicious — cauliflower is such a under-appreciated veggie and it was a nice surprise in the meatballs Loved the spices – used recipe#477431 and recipe#424892 as ingredients in this dish The only change I made was to bake the meatballs on a wire rack as I don’t like to fry unless absolutely necessary We really liked the sauce and the overall dish was great Made for ZWT9 , This Tunisian traditional recipe is from the Restaurant Dar Zarrouk, Sidi Bou Sad, Tunisia


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    Steps

    1
    Done

    For the Meatballs: Preheat Frying Oil in a Deep-Fryer or 8-Inch Deep Saucepan to 375f 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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Cook the Meatballs in Oil Until Golden, About 4 Minutes, Without Crowding the Fryer. Remove With a Slotted Spoon to Paper Toweling to Drain.

    5
    Done

    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.

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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