This classic Moroccan tagine, Kefta Mkaouara, has both spiced meatballs and eggs cooked in a zesty tomato base. Recipe by Christine Benlafquih from Taste of Maroc.
Mix 450g (1 lb) of minced beef with a finely chopped onion, 3 tablespoons each of finely chopped parsley and coriander (cilantro), 1 teaspoon each of paprika, ground cumin and salt and ¼ of a teaspoon each of freshly ground black pepper, ground turmeric and ground cinnamon. Knead the mixture until everything is well distributed then form into walnut-sized meatballs. Set aside while you make the sauce. This is best made with 900g (2 lbs) of peeled and chopped fresh tomatoes but I cheated and used a ready-made tomato passata. In a tagine, over medium-low heat, add ¼ of a cup of olive oil, then sauté 1 finely chopped onion and 1 finely chopped green pepper. When the onion begins to soften add 4 cloves of minced garlic and cook just until fragrant before adding the tomatoes or passata. Add 1½ teaspoons each of paprika, cumin and salt, ¼ of a teaspoon of freshly ground black pepper, a pinch of cayenne pepper and 1 bay leaf. If you’re using fresh tomatoes they will need up to 30 minutes of simmering to soften and sweeten. If you want the dish spicy, you can also add some fresh chillies. When the consistency of the sauce is to your liking, taste and adjust the seasoning. Add the meatballs and continue to simmer until the meatballs are just cooked through. If you’re adding eggs, use a tablespoon to make indentations and carefully break the eggs into them. Cover and continue to cook until the whites are firm and the yolks are beginning to set. Serve directly from the tagine garnished with chopped parsley and coriander.
michelle picker cooks 