Zibibbo is the Sicilian title for the grape selection Muscat of Alexandria, also called moscato. It’s mentioned the grape was delivered to the island from North Africa by Arabs who primarily cultivated grapes for raisins which they used of their cooking.
Within the thirteenth century, Norman conquerors expelled any Sicilian Muslims who wouldn’t convert to Christianity, however Arab and Berber affect persists within the native viticulture and delicacies to this present day. For this Sicily-inspired dish from author and drinks knowledgeable Tammie Teclemariam, raisin-spiked meatballs are stewed in a sweetly fragrant zibibbo-and-browned-onion sauce seasoned with tabil, a Tunisian spice mix. When you can’t discover a Sicilian zibibbo, substitute one other dry, fragrant wine like Southern French muscat, and even riesling. Discover zibibbo raisins on-line from Gustiamo.
Featured in: “Moscato by Another Name Is Not as Sweet.”
Meatball Couscous with Raisins and Zibibbo
Tunisian tabil and Sicilian moscato are on the coronary heart of this sweetly fragrant stew.
Yield: serves 4
Time:
1 hour, quarter-hour
For the tabil:
- 1 tbsp. coriander seeds
- 1 tsp. caraway seeds
- 1 tsp. cumin seeds
- 1 tsp. crushed purple chile flakes
For the meatballs:
- ¼ cups panko, or bread crumbs
- ¼ cups finely chopped parsley, plus extra as wanted
- 1 tsp. freshly floor black pepper
- 1 tsp. fantastic salt, plus extra to style
- ¼ cups coarsely chopped zibibbo raisins or substitute golden raisins
- 2 garlic cloves, finely chopped
- 1 lb. floor veal
- ½ cups all-purpose flour
- ⅓ cups olive oil
- 1 medium onion, grated
- 2 cups zibibbo, or different dry, fragrant white wine
For the couscous:
- 1 tbsp. butter
- 1 tbsp. olive oil, plus extra for garnish
- 1 tsp. fantastic salt
- Pinch saffron (about 20 threads), finely floor
- 1 cup couscous
Directions
- Make the tabil: To a small skillet set over medium warmth, add the coriander and toast, swirling the pan, till aromatic, about 1 minute. Add the caraway and cumin and toast, swirling, till they start to pop, 20–30 seconds extra. Switch to a plate to chill, then use a mortar and pestle or spice grinder to grind finely; put aside.
- Make the meatballs: Place a rack within the middle of the oven and warmth to 350°F. To a pie plate or shallow bowl, add the flour. In a big bowl, use your fingers to mix the panko, parsley, black pepper, salt, raisins, and garlic, then combine within the veal by hand till integrated (don’t overmix as this toughens the meat). Roll the meat combination into tablespoon-size meatballs. Place a couple of meatballs within the pie pan with the flour and toss to frivolously coat, then place them on a sheet pan beside the range. Repeat with the remaining meatballs.
- To a big a Dutch oven set over medium warmth, add the oil. When scorching and shimmering, add the meatballs and prepare dinner, utilizing two forks to show sometimes, till golden on all sides, 5–7 minutes. Use a slotted spoon to switch to a plate, then fish out and discard any stray raisins and meat bits that stay.
- To the empty pot, add the onion and switch the warmth to medium-low. Prepare dinner, stirring continuously, till gentle and caramel coloured, about 10 minutes. (If the pot appears dry, add extra olive oil by the tablespoon.) Stir within the reserved tabil and prepare dinner for 1 minute, then add the wine, flip the warmth to excessive, and boil for two minutes. Season with salt to style. Take away from the warmth, return the meatballs to the pot, cowl, and switch to the oven. Bake till the meatballs are cooked via and the liquid is effervescent, about half-hour, then uncover and prepare dinner till the liquid reduces barely, about 10 minutes extra.
- In the meantime, make the couscous: To a small pot set over excessive warmth, add the butter, olive oil, salt, saffron, and 1¼ cups water. When the water boils, add the couscous, cowl, and switch off the warmth. Let relaxation till the liquid is absorbed, about 5 minutes, then fluff the couscous.
- To serve, spoon the couscous into particular person bowls and high with the meatballs, their sauce, and chopped parsley.
