MOROCCAN MEATBALL TAGINE
Steps:
- 3 or 4 eggs (optional) Preparation: Start Cooking the Tomato Sauce Peel, seed and chop the tomatoes OR cut the tomatoes in half, seed them and grate them. Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.) Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs. Make the Kefta Meatballs Combine all of the kefta ingredients, 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 to the tomato sauce, along with a little water - 1/4 cup (60 ml) is usually sufficient - and cover. Cook for about 40 minutes, or until the sauce is thick. Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately. Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.
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Irfan Pubg
irfan_pubg77@yahoo.comI highly recommend this recipe to anyone who loves Moroccan food.
Iqra Mughal
iqra_m@aol.comThis is one of the best Moroccan dishes I've ever had.
Dennis Osarfo
dennis.o@aol.comThank you for sharing this recipe! I'm so glad I tried it.
Louma Fawaz
louma_fawaz@yahoo.comThis recipe is a keeper! I will definitely be making it again and again.
Mugonero
mugonero@hotmail.comI've made this recipe several times now, and it's always a hit. It's a great dish to serve to company.
Rikman Hull
h-r66@hotmail.comThis dish is a little spicy for my taste, but I think it would be perfect for people who like spicy food.
TARIQUE ALI BHUTTO
tarique.a@yahoo.comI'm not a big fan of cilantro, so I omitted it from the recipe. The dish was still delicious without it.
Amber Raspin
amberraspin@yahoo.comThis recipe is a great way to use up leftover meat. I had some leftover ground beef, and it worked perfectly in this dish.
Malaika Sarwar Malaika Sarwar
m_sarwar@hotmail.comI love the way this dish looks. It's so colorful and vibrant. It's perfect for a party or a special occasion.
Aqsa gul
gul.a@hotmail.co.ukThis was my first time making a tagine, and it was easier than I thought it would be. The instructions were clear and easy to follow.
hannie stockenstroom
hstockenstroom@gmail.comI had some trouble finding some of the ingredients, but I was able to substitute them with other things that I had on hand. The dish still turned out great.
Nkosikhona Gumede
gumede28@yahoo.comThis recipe was a little time-consuming, but it was worth it. The meatballs were so tender and juicy, and the sauce was rich and flavorful.
Brittani Broadnax
b.b@gmail.comI'm not usually a huge fan of meatballs, but these were really good. They were moist and flavorful, and the sauce was perfect.
fans yard
yard_fans47@hotmail.frThe flavors in this dish were incredible. The spices really came together to create a delicious and unique sauce. I will definitely be making this again.
Fawad Fawad
ff@gmail.comThis was an amazing recipe! The meatballs were tender and flavorful, and the sauce was rich and complex. I served it over couscous, and it was a hit with my family.