ALGERIAN TLI TLI

 ALGERIAN TLI TLI

Explore the flavors of Algerian cuisine with TiTli, a traditional dish featuring hearty meatballs in a fragrant stew. Discover the authentic Tli Tli recipe, key ingredients, and the cultural significance of this beloved Algerian dish.

Algerian Tli tli, sometimes spelled" Titli," is a popular and traditional North African dish that hails from Algeria. It's a hearty and flavorful soup typically made with meat (such as lamb or beef), spices, vegetables, chickpeas, and a unique roux (spice mix). What sets Tli tli apart is the use. of a roux, which is a mixture of spices and flour, that's added to the soup to give it a distinctive and rich flavor.

The dish is often served over vermicelli or small pasta, making it a satisfying and comforting meal, especially during colder months. Tli tli is a favorite among Algerians and is commonly prepared for special occasions and family gatherings. It's a true representation of the diverse and délicious Algerian cuisine.

The utensils needed for cooking Algerian TLITLI can vary depending on the specific recipe and method you're following. However, for a basic preparation, you might need the following utensils:

1. Large Pot or Couscousier : For preparing the broth or sauce in which the Tlitli will cook.
2. Mixing Bowls: To mix and prepare the Titli dough or pasta.
3. Wooden Spoon or Cooking Spoon: For stirring and mixing ingredients in the pot.
4. Knife and Cutting Board: For chopping vegetables or any other ingredients that need cutting.
5. Strainer or Colander: To drain and rinse the Tlitli after cooking.
6. Tongs or Slotted Spoon: For removing Tlitli from the boiling water.
7. Serving Dish or Bowl: For presenting the finished Tlitli dish.

PREPARATION TIME: 10 minutes

COOKING TIME: 35 minutes

TOTAL TIME: 45 minutes

SERVINGS: for 4 persons

Ingredients:

For the Meatballs:

• 500g ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoorground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Fresh parsley, chopped (for garnish)

For the Stew:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 can (400g) crushed tomatoes
• 1 liter chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chickpeas, cooked (canned or pre-cooked)
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Lightly toast the small pasta in a pan before steaming it. Set aside. 
2. In a bowl, combine all the meatball ingredients. Shape the mixture into small meatballs.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and add the bay leaves. 
4. Add ground cumin, ground coriander, and paprika to the pot. Stir for a minute to release the flavors.
5. Add the crushed tomatoes and cook for a few minutes, stirring occasionally.
6. Pour in the broth and bring the mixture to a simmer.
7. Gently place the meatballs into the simmering broth. Cook for about 15-20 minutes or until the meatballs are cooked through.
8. If you use chickpeas soaked the day before add the at this time, If you use canned chickpeas, reserve them at the end of the cooking
9. Add the sliced carrots or  zucchini, and chickpeas to the pot. Simmer until the vegetables are tender.
10. When the soup is boiling prepare the steamer with the fine pasta and put on top of the boiling sauce, do not cover. 
11. When vapor comes out from the steamer transfer the pasta in a big bowl and put a generous amount of room temperature butter, you can use vegetable oil for substitute, mix them well with your  hand. Put the pasta back to the steamer and continue steaming. Continue this process 3 time without butter anymore at the next times.
12. At the end of cooking the sauce add the large handful of chickpeas and cook for another 5 minutes. Season with salt and pepper to taste.
13. Pour the pasta into the sauce and mix constantly. Remove from fire.
14. Arrange the pasta on a large plate and garnish with meatballls, zucchini slices (if using) and egg quarter.
15. Garnish with fresh cilantro or parsley before serving. (Optional)

Serve the meatball stew over couscous or rice for a complete meal. Please note that this recipe is a North African-inspired dish and may not be an authentic Tli Tli recipe. If you' specifically looking for Tli Tli, it's advisable to consult more specialized sources or local cooks for an accurate and traditional recipe.