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1/6 Photos of Mohammed's Tagine Kefta
Morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of Zagora. It was there that I first learned how to make a tagine kefta, or in other words a Moroccan version of a meatball stew. Now I know there are almost as many versions of a tagine kefta as there are chefs. This one was taught to me by Mohammed in his kitchen in Zagora. For the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. Also, the spices in Morocco are very fresh. Buy the best you can and add more if needed.
Units: US | Metric
Serving Size: 1 (350 g)
Servings Per Recipe: 3