Stew of onion, fennel, sweet potato and baharat

Name: stew of onion, fennel, sweet potato and baharat
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g sweet potato; 1 fennel bulb; 200 g quinoa bulgur mix; 50 g raisins; 2 el sunflower oil; 1 onion; 1 el baharat spice mix; 400 ml peeled canned tomatoes; 300 g beef meatballs; 4 el mild yogurt

Stew with sweet potato, fennel, quinoa-bulgur, raisin, onion and peeled tomatoes, seasoned with baharat and served with beef and beef balls.

Ingredients

Directions

Cut the potato into pieces of 1 x 1 cm.
Cut the stems and a small piece of the bottom of the fennel. Keep the green separately. Halve the fennel and cut into thin slices.
Boil the quinoa-bulgur mix according to the instructions on the package. Add the raisins for the last 2 minutes.
Meanwhile, heat the oil in a large pan with a thick bottom and fry the onion and baharat for 2 minutes.
Add the potato and cook on medium heat for 5 minutes.
Add the tomatoes, crush them with the back of a spoon and simmer for 15 minutes with the lid on the pan over low heat.
Put the fennel through the last 10 minutes. Season with pepper and salt.
In the meantime, heat the oil in a frying pan and fry the meatballs in 10 min. Over medium heat until golden brown and done.
Spoon the quinoa-bulgur mix on a bowl and spread the sweet potato stew over it. Garnish with the fennel green retained.
Serve with the beef meatballs and sprinkle with the yogurt.