بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Here's a scrumptious yet simple dish for you all to try out. It's a dish you can prepare easily any busy weeknight with a few ingredients but it's a also just as stunning on a Ramadan iftar table. Tadjine Kefta b' Zeitoun is a traditional Algerian dish with meatballs vibrantly flavored with cumin, coriander, olives and preserved lemons. It's quite extraordinary ménage of flavors.
There are many Algerian and North African dish that are flavored with the addition of olives. I've even shared some of them : Tadjine Djej b' Zeitoun (chicken with olives), Tadjine Djej b' Kosbour ( chicken with coriander and olives), Tadjine Kibda Chermoula b'Zeitoun ( liver with olives) and I even shared an Algerian olive bread to accompany any one of these dishes. Enchallah some time in the future I'll have a chance to share more succulent, tender, and full flavored Algerian dishes with olives. J
This delicious tadjine is traditionally served with freshly baked homemade bread, but is just as lovely with a plate of herbed rice, buttered couscous or even cauliflower couscous as I have done here. The recipe for the cauliflower couscous is coming in the near future! So stay tuned in for that ...
Please note, there is total of 270g - 1 ½ cups olives in this recipe. The amounts are flexible. Add more or less depending on your preference. The olives are divided between the meatballs and sauce. And I normally blanch the olives to remove any of the bitterness and excess salt. If you don't feel like doing this extra step, simply add the olives in at end and reduce the amount of salt you add to the sauce. But I think blanching the olives works best as you are able to control the saltiness of the dish.