Kefta tagine

A couple of years ago I took some moroccan cooking classes. It was a great experience and I ended up loving moroccan food, which is not that far from greek or mediterranean food, only quite more spicy. Since then, I have been cooking quite often two of the recipes we learned, kefta tagine and chicken cuscus. Today I present you the kefta tagine, which is a type of meatballs with tomato sauce. The original recipe calls for a “tagine”, which is traditional ceramic, morrocan cookware. However I usually use a normal, deep frying pan.


For the meatballs:

  • 500gr minced meat (beef)
  • spices:
    • 1 Tablespoon of fresh coriander or parsley
    • 1 teaspoon cumin
    • 1/2 teaspoon of salt
    • 1/2 teaspoon of pepper
    • 1/4 teaspoon ginger (optional, I don’t always have ginger available)
    • 1 Tablespoon of food colouring (or saffron)
  • 2 Tablespoons of olive oil
For the sauce:
  • 3 tomatoes, chopped
  • 1 onion, chopped
  • some chopped fresh parsley or coriander
  • olive oil
  • salt, pepper and food colouring  (1/2 teaspoon of each)
  • 2 eggs
Mix all the ingredients of the meat balls together and, if you have some time, let the mixture rest (so that the spices mix better with the meat) for a couple of hours. Make small balls of meat and keep aside.
Put the olive oil in the pan and when hot, add the chopped onion and lower the heat to medium. When the onion is golden, add the chopped tomatoes, salt, pepper, colouring and fresh parsley or coriander and let it boil for a while, adding half glass of water if needed. After around 15 minutes, add the meat balls, placing them uniformly inside the sauce. Let it boil for around 20-30 minutes more, covered with the lit.
When it is done, break the two eggs on top of the meatballs and cover again. Cook 7-10 minutes more, until the eggs are done.
Serve hot, eat alone with bread or with rice, pasta or cuscus.

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