Mtewem

Name: Mtewem
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 600g ground lamb; 2 heads of garlic (about 20 cloves), peeled; 1/2 cup blanched almonds; 400g canned crushed tomatoes; 2 tablespoons olive oil; 2 tablespoons butter; 1 egg, beaten; 1 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; Salt to taste; Fresh cilantro for garnish

Mtewem (mm-TEH-wem)

Algerian Lamb Meatballs in Garlic Sauce

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 430 kcal

Tender lamb meatballs braised in an intensely garlicky tomato and almond sauce until the flavors meld into something extraordinary. This garlic lover's dream is one of Algeria's most distinctive dishes.

Nutrition & Info

Protein 28.0g

Carbs 12.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ tree nuts

Equipment Needed

skillet heavy pot mortar and pestle or blender

Presentation Guide

Vessel: tagine or serving bowl

Garnishes: fresh cilantro, whole almonds

Accompaniments: couscous, bread

Ingredients

600g ground lamb
2 heads of garlic (about 20 cloves), peeled
1/2 cup blanched almonds
400g canned crushed tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 egg, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt to taste
Fresh cilantro for garnish

Instructions

1
Combine the ground lamb with half the garlic cloves (minced), beaten egg, half the cinnamon, salt, and pepper. Mix thoroughly and shape into walnut-sized meatballs, about 20-24 total. Set aside on a tray.
2
Pound or blend the remaining garlic cloves with the blanched almonds into a rough paste. This garlic-almond paste is the foundation of the sauce and should have some texture, not be completely smooth.
3
Heat olive oil and butter in a heavy pot over medium heat. Add the garlic-almond paste and cook for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic.
4
Add the crushed tomatoes, remaining cinnamon, salt, and pepper. Stir well and simmer for 10 minutes until the sauce thickens and the flavors begin to meld together.
5
Gently nestle the meatballs into the simmering sauce in a single layer. Spoon some sauce over the top of each meatball. Cover and simmer on low heat for 30-35 minutes, gently turning the meatballs once halfway through.
6
The sauce should reduce to a thick, glossy coating that clings to the meatballs. If it is too thin, remove the lid and simmer for an additional 5-10 minutes. The garlic flavor should be rich and mellow, not sharp.
7
Transfer the meatballs and sauce to a serving dish. Garnish with fresh cilantro and serve with crusty bread or steamed couscous to soak up the extraordinary garlic-almond sauce.

💡

Did You Know?

The name mtewem literally means 'garlicked' in Algerian Arabic. In some family recipes, up to 3 full heads of garlic are used for a single pot, a quantity that would be considered extreme in most other cuisines.

Chef's Notes

Equipment Tips

skillet
heavy pot
mortar and pestle or blender

Garnishing

fresh cilantro, whole almonds

Accompaniments

couscous, bread

The Story Behind Mtewem

Mtewem is quintessentially Algerian, born from the country's love affair with garlic that predates Ottoman influence. The combination of meatballs with a garlic-almond sauce is unique to Algeria.

The dish reflects the Algerian tradition of slow-braised meats in complex sauces, where patience is rewarded with deep, harmonious flavors.

Today mtewem is a Friday lunch favorite in many Algerian households, when families gather for the traditional extended midday meal after prayers.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Ottoman era

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