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.
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INGREDIENTS
Nutrition- 1⁄4cup oil
- 1
- 4
- 2
- 1⁄2teaspoon ground black pepper
- 1⁄2teaspoon salt
- 2teaspoons paprika
- 1teaspoon cumin
- 4
- 500
- 4
- 1jalapeno pepper
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DIRECTIONS
- Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot.
- Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs.
- Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties.
- After about five minutes you can add the tomatoes to the pot and continue to simmer.
- Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it.
- When you have a good sauce, put the meat patties on top of the sauce and cover.
- If you want to add the hot pepper you can lay it on top at this point as well.
- Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary.
- Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done.
- Serve hot with lots of bread to soak up the sauce.
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