Haiti: Boulèt

CLICK HERE FOR THE RECIPE I USED

Boulèt is basically meatballs with a well-seasoned (with garlic, thyme and parsley) onion and tomato sauce.

The flavor profile was close to but still recognizably different from Kofta Challow from Afghanistan or Riza Kufta from Azerbaijan. I really enjoyed both of those and I really enjoyed Boulèt too!

It wasn't difficult to make but, once the meat has been mixed with the vegetables and seasonings, it needs to rest in the fridge for several hours with occasional mixing so it does require attention throughout the day but you can do other things during this resting time.

I dirtied a lot of dishes making this because I'm a firm believer in mise en place and I needed to create two categories of ingredients to set out before cooking. (One for the meatballs, once for the sauce. ) Having everything portioned out ahead of time makes the cooking process more organized and less stressful but it also creates more dishes but that's a price I'm willing to pay.

Anyway, I ate the Boulèt over basmati rice and it was a delicious and filling meal. I think it would also be good wrapped up in some kind of flatbread because it's not especially saucy. The recipe makes just enough sauce to give a little extra oopmh to the meatballs but not enough to soak through anything.

The recipe made a lot so I will be having leftovers for a bit and I'm 100% fine with that because I enjoyed it so much. I would definitely eat it again in the future!