Best 3 Moroccan Egg And Meatball Tagine Recipes
Embark on a culinary journey to the heart of Morocco with our tantalizing Moroccan egg and meatball tagine recipe. This traditional dish, also known as Tagine Tfaya, is a harmonious blend of savory flavors and vibrant colors. Step into the vibrant souks of Morocco, where the air is filled with the enticing aromas of spices and the warmth of hospitality. Our recipe takes you on a sensory adventure, capturing the essence of this iconic dish.
This delectable tagine features tender meatballs simmered in a rich tomato-based sauce, infused with an exotic blend of Moroccan spices. The succulent meatballs, crafted with a combination of ground beef and lamb, are seasoned to perfection, creating a burst of flavors in every bite. The tagine is adorned with a vibrant medley of vegetables, including sweet carrots, crisp green beans, and succulent potatoes, which soak up the flavorful sauce, creating a symphony of textures and tastes.
Topped with perfectly poached eggs, the tagine becomes a visual masterpiece. The golden yolks, nestled amidst the vibrant stew, add a touch of richness and creaminess, completing this culinary masterpiece. Accompanied by the irresistible aroma of freshly chopped cilantro, this dish promises an unforgettable dining experience.
Our recipe also includes variations to cater to diverse tastes and preferences. For a vegetarian delight, substitute the meatballs with hearty chickpeas, creating a wholesome and protein-packed tagine. For those who prefer a touch of sweetness, the Tfaya variation incorporates caramelized onions, adding a delightful contrast to the savory flavors.
Elevate your culinary skills and impress your family and friends with this authentic Moroccan egg and meatball tagine. Let the vibrant flavors of Morocco fill your kitchen as you create a dish that embodies the warmth and hospitality of this enchanting land.
MOROCCAN KEFTA TAGINE
Steps:
- Gather the ingredients.
- Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
- Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
- Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
- Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
- Gather the ingredients.
- Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
- Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
- Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
- Cook for about 30 to 40 minutes, or until the sauce is thick.
- Add the eggs to the tagine without breaking the yolks.
- Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
- If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
Nutrition Facts : Calories 619 kcal, Carbohydrate 18 g, Cholesterol 287 mg, Fiber 5 g, Protein 41 g, SaturatedFat 12 g, Sodium 1518 mg, Sugar 9 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
MOROCCAN EGG AND MEATBALL TAGINE
Make and share this Moroccan Egg and Meatball Tagine recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs:.
- Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
- For the sauce:.
- Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
- Cook's Note:.
- *Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
Nutrition Facts : Calories 493.3, Fat 35.1, SaturatedFat 10.8, Cholesterol 264.2, Sodium 152.2, Carbohydrate 16.4, Fiber 4.5, Sugar 8.7, Protein 29.1
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
Tips:
- For the meatballs, use a combination of ground beef and lamb for a richer flavor.
- If you don't have ras el hanout, use a blend of ground cumin, coriander, ginger, paprika, and turmeric.
- For a vegetarian version of this dish, omit the meatballs and add more vegetables, such as carrots, potatoes, and zucchini.
- Serve the tagine with warm, fluffy couscous or rice.
- Garnish the tagine with chopped fresh cilantro or parsley before serving.
Conclusion:
Moroccan Egg and Meatball Tagine is a flavorful and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of tender meatballs, poached eggs, and aromatic spices creates a dish that is both delicious and visually appealing. Whether you serve it with couscous, rice, or bread, this tagine is sure to be a hit with your family and friends.
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