Name: Pickle and meatball stew
Yield: Serves 8
Cuisine: Tunisian
Ingredients: 1 large onion, peeled and chopped; 3 tbsp olive oil; 250–300 g (9–10½ oz) mixed pickles (carrots, turnips, celery); ½ tsp harissa; salt and ground black pepper, to taste; 8–10 green and black olives; about 250 ml (9 fl oz) water; 2 tsp ras-el-hanout, plus 1 tsp more, or to taste; 1 kg (2 lb 2 oz) minced beef; leaves from a bunch of fresh mint, finely chopped; 4 red chilli peppers, left whole or chopped; 750 g (1 lb 1 oz) tomatoes

Preparation info

Serves
8

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This zingy, heart-warming meatball stew, one of Dalila’s family favourites, is named after the pickles it contains. If you cannot find the pickles, try the recipe for Pickled Turnips or replace them with a chopped preserved lemon, seven or eight pickled onions and a tablespoon or two of capers. Whether or not you use the pickles, this dish is divinely nurturing and perfect for a winter evening. Serve with wholemeal b