Tunisian Chebtia / Dill balls / شبتية / Boulettes d’aneth

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs provide convenience and longer shelf life.

black sesame seeds

🥗Healthier: white sesame seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often more affordable and widely available.

cumin

🥗Healthier: caraway seeds

💰Cheaper: ground coriander

Ground coriander can mimic some flavor notes of cumin.

Finely chop a bunch of dill and parsley and set aside.

Dice the onion into small pieces.

Peel and finely grate garlic cloves.

Cut the tomato into small cubes.

In a large bowl, combine the chopped dill and parsley, diced onion, grated garlic, 1 tablespoon of homemade harissa, 1 tablespoon of paprika, 1 tablespoon of turmeric, 1 tablespoon of curry powder, 1 tablespoon of coriander, half a tablespoon of salt, half a tablespoon of black pepper, 1 tablespoon of dried mint, and olive oil.

Add 2 eggs and mix well.

Add some semolina to form the balls.

Heat oil in a pan and fry the balls until golden brown.

For the tomato sauce, add diced onion, tomato, half a can of tomato puree, grated garlic, 1 tablespoon of homemade harissa, 1 tablespoon of paprika, black pepper, half a tablespoon of salt, and half a tablespoon of caraway to the pan.

Add boiling water and stir well.

Add the dill balls to the sauce to infuse flavor and cover for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens