Kefteji

Instructions

1. Cook the peeled potatoes in boiling salted water for 20 minutes, then mash them finely.
2. Mix the purée with the ground meat, the egg, the parsley, cumin, salt and pepper. Knead until you get a smooth dough.
3. Shape into meatballs the size of a walnut, using wet hands.
4. Fry the onion in the olive oil for 6 minutes over medium heat, then add the garlic and paprika for 1 minute.
5. Add the tomatoes, the tomato paste, the harissa and the bay leaf. Let simmer for 10 minutes.
6. Gently place the meatballs in the sauce, cover and cook over low heat for 20 minutes, gently shaking the pan now and then.
7. Check that the meat is cooked, adjust the seasoning and serve hot with bread.