Best 2 Cauliflower Stuffed Meatball Ragout In Spicy Tomato Sauce Tunisian Mubattan Bruklu Recipes

Cauliflower stuffed meatball ragout in spicy tomato sauce tunisian mubattan bruklu is a delightful and flavorful dish that combines the savory taste of meatballs with the tangy sweetness of tomatoes. The combination of tender cauliflower, succulent meatballs, and rich tomato sauce creates a symphony of flavors that will tantalize your taste buds. This article provides a comprehensive guide to creating this mouthwatering dish, complete with step-by-step instructions and a list of all the necessary ingredients. Whether you're a seasoned chef or a novice cook, this guide will equip you with the knowledge and skills to prepare this delicious and visually appealing dish that is sure to impress your family and friends.

Here are our top 2 tried and tested recipes!

VEGETABLES A LA GRECQUE

Vegetables a la Grecque image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup grapeseed oil
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
15 button mushrooms, cut in quarters
2 cups cauliflower florets, blanched
1 cup broccoli florets blanched
1 cup celery, cut into 1-inch slices
1/2 cup pitted kalamata olives
1/2 cup freshly squeezed lemon juice
1/2 cup light olive oil
1 teaspoon red chili flakes
2 teaspoons chopped fresh tarragon leaves
1/2 cup rice wine vinegar
Salt and freshly ground black pepper
1/2 cup chopped scallions

Steps:

In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.

CAULIFLOWER-STUFFED MEATBALL RAGOUT IN SPICY TOMATO SAUCE (TUNISIAN MUBATTAN BRUKLU)

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili

Steps:

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and ensure that your dish comes together smoothly.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal produce and high-quality meat and seafood.
Don't be afraid to experiment: Feel free to adjust the recipe to your own taste. For example, you could add more or less spice, or use different vegetables.
Cook with love: The most important ingredient of all is love. When you cook with love, your food will taste better.

Conclusion:

Cauliflower stuffed meatball ragout in spicy tomato sauce (Tunisian Mubattan Bruklu) is a delicious and hearty dish that is perfect for a special occasion. The combination of flavors and textures is sure to impress your guests. So next time you're looking for a new and exciting dish to try, give this recipe a try. You won't be disappointed.