Mtewem — Algeria

Mtewem, also called tajine mtewem, is an Algerian dish from Algiers built around minced-meat balls, pieces of chicken or lamb, and almonds, simmered together in a sauce whose defining note is a heavy hand with garlic — the name itself comes from the Arabic word for garlic. It is reported as a fixture of Ramadan meals and of meals served to guests in Algiers, and it is counted, alongside couscous, among the dishes expected at weddings in the region. Households describe it as a dish carried across generations, with each kitchen keeping its own balance of ingredients. A grated onion is cooked down slowly with a generous quantity of crushed garlic to build the base of the sauce, into which the meatballs, poached or lightly browned, and the pieces of chicken or lamb are added along with whole or halved almonds. The dish simmers gently until the sauce thickens and the meats are tender, with warm spices such as cinnamon and black pepper worked in to round out the garlic. Cooks vary the dish by using either a pale, white-onion-based sauce or a red, tomato-tinted one, and some replace the almonds with chickpeas. These differences sit side by side rather than one replacing the other, and this entry follows a common Algiers version built on almonds and a white sauce.