FRIJE

Instructions

• 1.   Peel your onion and finely chop it.
• 2.   Peel your garlic cloves and press them with a garlic press (or chop them).
• 3.   Finely chop the parsley leaves (or coriander) and optionally the mint leaves.
• 4.   Peel your potatoes and cut them into quarters, then each quarter into 2.
• 5.   Pour a drizzle of oil into your tajine dish (a casserole dish or a large skillet with a lid). Heat it up and add your chopped onion. Let it cook for a few moments while stirring.
• 6.   Add the garlic and let it cook quickly.
• 7.   Pour in the crushed tomatoes, half of each spice, and 1 small glass of water. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and let it simmer covered for 10 minutes.
• 8.   While the tomato sauce is cooking, prepare the meatballs: put your ground meat in a bowl. Add the remaining spices and half of the herbs. Season with salt to taste. Mix everything together by hand.
• 9.   Form meatballs the size of a walnut.
• 10.   Add the potato pieces, meatballs, and olives to the tomato sauce. Lightly season with salt and pepper. Sprinkle with the remaining aromatic herbs.
• 11.   Cover and let it cook for 35 minutes, until the meatballs and potatoes are cooked. Pierce the potatoes with the tip of a knife or a fork, if they go in easily, they are cooked.
• 12.   Serve your tajine hot with bread for dipping. I always add a drizzle of olive oil. I love olive oil. Enjoy your meal!

Notes & Suggestions

• https://www.cuisineculinaire.com/tajine-aux-boulettes-de-viande-pommes-de-terre/

Nutritional information *