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In honor of Albert Camus who was born in Algeria on this date in 1913, here’s a recipe for Algerian Meatballs in Garlic Sauce. It was adapted from From the Land of Figs and Olives by Habeeb Salloum and James Peters.

For the Sauce:
4 tablespoons butter
1 onion, finely chopped
1 lb. beef, cubed
1 head of garlic, minced
Salt And pepper
1 teaspoon cinnamon, divided in half
1/2 teaspoon cayenne

For the Meatballs:
1 lb. of ground beef
1/4 c. cooked rice
1 bunch of parsley, finely chopped
1 egg, beaten
4 T. tomato paste
15 oz. can of chickpeas, drained

In a saucepan, melt the butter and saute the onion until they begin to brown. Add the cubed meat, half the garlic, salt, pepper, 1/2 teaspoon cinnamon and the cayenne. Saute for 5 minutes. Add water to cover and bring to a boil. Cover and simmer for 45 minutes.

In the meantime, mix ground beef, rice, parsley, egg, garlic, salt, pepper and cinnamon. Form into meatballs, then place into the simmering pan. Bring to a boil and simmer for 15 minutes. Add tomato paste and chickpeas. Simmer until the chickpeas are warmed through and serve.

Serves 8

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