1Peel the garlic and onion, then grind them.
Well mix the minced meat, sausage meat, garlic and onion, and season with Harissa and cumin.
2Form 16 meatballs and put them on a plate
Wrap the plate with plastic wrap and put it in the refrigerator for an hour.
3Mix the semolina with the chiseled mints. Pour the semolina into the rice container. Baste it with olive oil and season with salt.
4Fill the container with water to the same level as the semolina. Fill the water tank of steam cooker to the maximum volume. Put the container on a cooking tray.
5Put the meatballs on a second tray. Cook the meatballs for 5 minutes.
Put it on the tray with the semolina, then continue cooking for 20 minutes.
6Mix the semolina with a fork to separate the grains, then serve immediately.
400g minced meat (veal, beef, lamb, pork or chic- ken breast)
200g sausage meat or merguez meat
1/2 yellow onion
1 clove of garlic
1 teaspoon cumin seeds
½ teaspoon Harissa
For the semolina :
200g mixture of cereals and semolina or quinoa or rice
6 chiseled mint leaves
2 tablespoon olive oil
Recipe preparation
1Peel the garlic and onion, then grind them.
Well mix the minced meat, sausage meat, garlic and onion, and season with Harissa and cumin.
2Form 16 meatballs and put them on a plate
Wrap the plate with plastic wrap and put it in the refrigerator for an hour.
3Mix the semolina with the chiseled mints. Pour the semolina into the rice container. Baste it with olive oil and season with salt.
4Fill the container with water to the same level as the semolina. Fill the water tank of steam cooker to the maximum volume. Put the container on a cooking tray.
5Put the meatballs on a second tray. Cook the meatballs for 5 minutes.
Put it on the tray with the semolina, then continue cooking for 20 minutes.
6Mix the semolina with a fork to separate the grains, then serve immediately.
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More than 1 hour
Main dish / Starter
