Four Generations Come Together for Algerian Boulettes with Green Peas

David Rak's grandmother Ginette (seated left), clockwise: David' mom X, David's Dad X, David's wife Jennifer, David (center), and his youngest daughter Léa

David Rak’s grandmother Ginette (seated left), David’s parents Nicole and Robert Rak (standing in back),                 David and Jennifer Rak (center and right), and their youngest daughter Léa (on David’s lap 🙂 )

Each spring, Ginette Cohen would pack her suitcase with quatre épices and a box of Spigol spice packets, and fly from France to New York City to visit her grandson David Rak for his birthday. In his tiny Harlem kitchen, she would prepare the dish that he most longed for: Les Boulettes, and a few weeks ago I was lucky enough to catch her on a visit and learn her secrets. Ginette explained to me that for other occasions, these meat patties would be coated in semolina and served over couscous, but during Passover they were instead dusted with matzah meal and served over steamed crushed matzah. Proudly served on all occasions, Boulettes gives delicious new meaning to Algerian-Jewish comfort food.

The following is a visual recipe for Boulettes:

Boulettes_Step1_blog

Step 1: Combine ground lamb and beef, eggs, broken up matzah, almond flour, onions, garlic salt, pepper, nutmeg, allspice, cloves, cinnamon, cumin, turmeric, saffron, mint, coriander, and parsley in a large bowl.

Boulettes_Step2_blog

Step 2: Roll meat into large balls and roll lightly in the semolina or matzah meal.

Step 3: Place all coated meatballs onto a cutting board or tray and flatten slightly into patties.

Step 3: Place all coated meatballs onto a cutting board or tray and flatten slightly into patties.

Step 4: Dip patties into beaten eggs.

Step 4: Coat patties into beaten eggs.

Step 5: Gently place patties into a pan with very hot oil to fry until dark golden-brown on both sides.

Step 5: Gently place into a pan with very hot oil and fry until dark golden-brown on both sides.

Boulettes_Step6_blog

Step 6: Simmer boulettes with peas in a broth made of water, onions, salt, turmeric, and saffron for 1 hour.

Boulettes_StepFinal_blog

Step 7: Serve!

 

Advertisements

Tagged: , , , , , , , , , , , , , ,

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Seder

A Simple Passover Service

Eshkol HaKofer

Sephardic Passover Dishes and Memories, from India to Italy!

too GOOD to PASSOVER

Sephardic Passover Dishes and Memories, from India to Italy!

In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah

Sephardic Passover Dishes and Memories, from India to Italy!

Bendichas Manos

a blog about living, cooking and caring in the Ladino tradition

KOSHER LIKE ME

COMING SOON

my madeleine

Sephardic Passover Dishes and Memories, from India to Italy!

A Kosher Christmas

'Tis the Season to be Jewish

SEPHARDIC FOOD

an exploration and celebration of the Judeo-Spanish culinary legacy

%d bloggers like this: