Bouffons la vie, Libe recipescase
Nothing compares to cooking to lift your spirits. We are going to Morocco with Abdel Alawi.
Arancini, fried rice balls for risotto with cheese, vegetables or meat, are an ultra-famous Italian classic. This weekend we will prepare a Moroccan version based on rice and tuna in oil. Chef and food reviewer Abdel Alawi gives his recipe (1) perfect for using up leftover rice. These meatballs can be eaten as an aperitif or with a meal accompanied by a raw vegetable salad.
For 6 people you need 250 g of tuna in oil; 300 g of boiled rice; 1 red onion; 1 bunch of dill; 1 bunch of parsley; 1 red pepper; 1 egg; 50g flour; 50 g breadcrumbs; 1 tablespoon of ras el hanout; 1 teaspoon ground ginger; 50 g butter; sunflower oil ; salt, pepper and two lemons for serving.
Finely chop the red onion and herbs. Cut the pepper. Mix these ingredients with crumbled tuna in oil and cooked rice. Add egg, flour and breadcrumbs, and spices. Make meatballs (more or less large, depending on whether you plan to eat them as an aperitif or as a main dish) and lightly fry them in a pan with a little butter and sunflower oil. Enjoy with a slice of lemon squeezed on top.
(one) Shukran, Moroccan cuisine todayAbdel Alawi, Marabout editions, 2022, 25 euros