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    You are in: Home / Community Forums / Middle East & North Africa / Moroccan Meatballs -- Tagine Kefta Recipe#87354 ?
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    Moroccan Meatballs -- Tagine Kefta Recipe#87354 ?

    Kit^..^ty Of Canada
    Sat Sep 03, 2005 1:02 pm
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    Tagine Kefta recipe #87354

    Late in the day for Sackville Girl, so I am hoping that someone can answer this.

    I am making the sauce first. Why am I using a 1/4 cup of oil?

    Thanks Kitty
    chia
    Sat Sep 03, 2005 2:56 pm
    Forum Host
    hi kitty,
    i'm assuming that you add the oil to the pot first, then add the tomatoes etc, stir and simmer until it thickens.
    i always use oil when making fresh tomato sauce. hth
    Kit^..^ty Of Canada
    Sat Sep 03, 2005 3:32 pm
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    Thanks Chia. I thought that with 11 reviews & it being Sackville Girls recipe it was correct. Just wondered if I was sauting or mixing. I will heat oil then saute.

    Kitty
    Sackville
    Mon Sep 05, 2005 1:17 am
    Food.com Groupie
    Hi Kitty, sorry for not replying earlier. We moved recently and have no internet at home yet so I won't be around on weekends for a while.

    You'll notice there is no water in the sauce, so the oil is to keep everything smooth and just simmering along nicely instead of burning. You might lessen the amount a bit if you're doing this in a non-stick frying pan instead of a tagine but you will need some oil.

    Don't forget fat carries flavour as well icon_wink.gif
    Sackville
    Mon Sep 05, 2005 1:19 am
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    Kit^..^ty Of Canada wrote:
    Thanks Chia. I thought that with 11 reviews & it being Sackville Girls recipe it was correct. Just wondered if I was sauting or mixing. I will heat oil then saute.

    Kitty


    You don't actually need to heat it first -- in fact, you don't want it too hot because you don't want to brown anything. You just want it to bubble slowly into a sauce.
    Kit^..^ty Of Canada
    Tue Sep 06, 2005 9:12 am
    Food.com Groupie
    Sackville Girl wrote:
    Kit^..^ty Of Canada wrote:
    Thanks Chia. I thought that with 11 reviews & it being Sackville Girls recipe it was correct. Just wondered if I was sauting or mixing. I will heat oil then saute.

    Kitty


    You don't actually need to heat it first -- in fact, you don't want it too hot because you don't want to brown anything. You just want it to bubble slowly into a sauce.


    Thank you for the response Sackville. I did "saute" it! I should have known better, knowing who posted the recipe. I will be making the meatballs today. This recipe will be served later in the week.

    If you remember I am the one using up 64 pints of tomatoes. They are now all gone & I will be going to the market today for more. icon_lol.gif

    The tomatoes sold here in Canada in the winter are terrible!!!

    Kitty
    Hajar Elizabeth
    Mon Sep 26, 2005 12:57 pm
    Food.com Groupie
    Moroccan food is known for using far too much oil as I said in one or other of my columns. I made this recipe and truly enjoyed it though I did cut the oil to 2 dessert/soup spoons and had no problems. I could have also added a bit of lamb, chicken or beef stock or some Knorr instant broth and a bit of water as well. My MIL uses 5 litres of cooking oil a week!!! icon_eek.gif

    Hajar icon_wink.gif
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