Bus Station Kefta With Egg and Tomato

Total Time
35mins
Prep 15 mins
Cook 20 mins

This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan

Ingredients Nutrition

Directions

  1. In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
  2. Lift the mixture into your hand and slap it down into the bowl several times.
  3. Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls.
  4. Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.
  5. Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.
  6. Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
  7. Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.
  8. Sprinkle with the remaining coriander and serve in the pan.

Reviews

(2)
Most Helpful

This is THE 'go to' recipe for Moroccan-like kofta with eggs. I use 2 onions and about 5 chopped tomatoes instead of canned. I usually cover the dish after dropping the eggs in to cook them but not overcook everything else in the process. Break out the crusty bread and roll up your sleeves!

foodEmarie January 22, 2012

I can't imagine eating this in bus stations! BUT I CAN imagine eating this at home again & again. We loved this! I, ummm, quadrupled the recipe so it took significantly longer to cook, lol. (I only used 2 large onions). YUMMM!! I was surprised that it took the eggs so long to cook - more than 5 minutes in simmering sauce. Made for NA*ME Tag.

Elmotoo January 13, 2009

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