Algerian
Mtewem
Mtewem is an Algerian garlic-rich stew from the Algiers tradition, made with tender meat, spiced meatballs, and chickpeas in a short, fragrant sauce. It is usually served warm with bread to scoop up the thick garlic and cumin sauce.
Ingredients
- Lamb or beef stew meat, cut into small pieces250g
- Ground beef or lamb200g
- Dried chickpeas, soaked overnight1/3 cup
- Garlic cloves8
- Fresh parsley, finely chopped2 tbsp
- Ground cumin1 1/2 tsp
- Sweet paprika1 tsp
- Ground black pepper1/2 tsp
- Ground cinnamon1 small pinch
- Salt3/4 tsp, or to taste
- Smen or ghee1 tbsp
- Neutral oil1 tbsp
- Water2 1/2 cups
Method
- Drain the soaked chickpeas and set them aside.
- Crush the garlic with the salt in a mortar, then mix in the cumin, paprika, black pepper, and cinnamon to make a thick dersa paste.
- Put the ground meat in a bowl with half of the dersa and the chopped parsley, then knead briefly until sticky and form into small walnut-sized meatballs.
- Heat the smen and oil in a heavy pot over medium heat, add the stew meat, and brown it lightly on all sides.
- Add the remaining dersa to the pot and stir for 1 minute, letting the garlic and spices perfume the fat without burning.
- Add the drained chickpeas and water, bring to a boil, then lower the heat, cover, and simmer for about 55 minutes, until the meat and chickpeas are nearly tender.
- Gently add the meatballs to the simmering sauce without stirring hard, cover, and cook for 15 minutes.
- Uncover the pot and simmer for another 5 to 10 minutes, shaking the pot occasionally, until the sauce is reduced, glossy, and clings to the meat.
- Taste for salt and serve hot with Algerian bread or kesra.
Common questions
Can I substitute beef, lamb, or the fat used in mtewem?
Yes. Beef or lamb both work; lamb tastes richer, beef is milder. If you don’t have smen, use ghee for a similar depth, or neutral oil plus a little butter. Keep some fat in the pot for flavor.
How long should I simmer mtewem so the meat and chickpeas are tender?
After adding the water, simmer covered about 55 minutes until the stew meat and chickpeas are nearly tender. Then add the meatballs and cook 15 minutes more, followed by 5 to 10 minutes uncovered to finish the sauce.
What are the most common mistakes when making mtewem?
Don’t burn the garlic-spice paste; stir it only about 1 minute. Don’t stir hard after adding the meatballs or they can break apart. Also avoid adding meatballs too early, or they may overcook and dry out.
How should I store leftover mtewem, and does it freeze well?
Cool it quickly, then refrigerate in an airtight container for up to 3 to 4 days. It freezes well for about 2 to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water.
What is the best way to serve mtewem?
Serve it hot with bread, couscous, or plain rice to catch the garlicky sauce. A little fresh parsley on top works well. It’s also good with lemon on the side if you want brightness.