Made this North African Meatballs with Cous Cous

[melissa-dallas]

It is very good. I think the comments about watery sauce may have been more from people who used alternative ways to cook the meatballs instead of flouring and browning as directed. I made the meat mixture the day before. I also "cheated" and made little discs instead of balls, since they are easier to brown. Very nice with the buttery, raisin and cinnamon kissed cous cous.http://cooking.nytimes.com/recipes/12763-north-african-meatballs

 

[karennoca]

This sounds delicious, printed it out to make after Christmas The NY Times has a great food section

 

[joe]

This one caught my eye too and I saved it--haven't tried it yet. Glad to know it's good!

 

[melissa-dallas]

If you like spicy the soices could be amped up a little. A spoonful of harissa would be good in sauc

 

[richard-in-cincy]

Sounds great! I love North African/Moroccan cuisine...

I go to a little place called Marrakech over by the university that serves the most amazing food: the freshest salads, mint tea on a silver platter with silver teapot and cute little glass teacups, bastilla, veal shanks, tagines...it's just all so wonderful with the exotic spice blends and flavors.

 

[joe]

Speaking of Bastilla, here is a recipe I have made and enjoyed many times

http://www.saveur.com/article/recipes/moroccan-pigeon-pie-bstilla

 

[richard-in-cincy]

It's just addictive isn't? Such an amazing dish...

I am so lucky to have native Moroccans serving it locally (for a steal! An individual pie is $10 with a fresh salad and pita) that I haven't had the itch to make one for some time. Marg posted a recipe for one several years ago that I used. See the link.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60999

 

[joe]

Sure is. We did a "Casablanca" Valentine's dinner a couple years ago.

Even though the movie featured no food whatsoever, we researched Moroccan cuisine. This was the first course and it was the hit of the evening. It did very well baked ahead, sliced cold, and then re-crisped in the oven.