Kefta Tagine

Name: Kefta Tagine
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 500g Ground Beef, or lamb (or a mix); 1 small Onion, grated; 2 cloves of Garlic, minced; 2 tbsp Parsley, fresh, finely chopped; 2 tbsp Cilantro, fresh, finely chopped; 1 1/2 tsp Ground Cumin; 1 tsp Sweet Paprika; 1/4 tsp Cayenne Pepper, or chili flakes; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 2 tbsp Olive Oil; 1 small Onion, finely chopped; 2 cloves of Garlic, minced; 800g Tomato, ripe, grated (discard skins); 1 tbsp Tomato Paste; 1 1/2 tsp Sweet Paprika; 1 tsp Ground Cumin; 0.4 tsp Cayenne Pepper, to taste; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 120ml Water; 1/2 tsp Sugar, optional, to balance acidity; 4 large Eggs; 2 tbsp Cilantro, fresh, chopped, garnish; 2 tbsp Parsley, fresh, chopped, garnish; Some Moroccan Khobz, or crusty bread

Kefta Tagine is a comforting Moroccan dish of spiced ground-beef meatballs simmered in a fragrant, slightly sweet tomato sauce and finished with softly poached eggs. Aromatic herbs and warm spices give the kefta a deep, savory flavor, while the tangy tomato base is mellowed with a touch of sugar. Serve steaming hot with crusty bread to soak up every drop of the rich sauce.

Kefta Tagine is a comforting Moroccan dish of spiced ground-beef meatballs simmered in a fragrant, slightly sweet tomato sauce and... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

1 hr10 min

Price

1,41 €

Calories

554 kcal

low calorie

healthy

one pot

gluten free

Method

Prep the aromatics

Rinse and dry the parsley and cilantro, then chop them finely and divide them into two little piles: one for the kefta and one for the finish. Grate one small onion for the meatballs, finely chop the other small onion for the sauce, and mince the garlic. Grate the tomatoes and discard the skins so they’re ready to go.

Mix the kefta

In a large bowl, combine the ground beef (or lamb, or a mix) with the grated onion, minced garlic, the chopped parsley and cilantro you set aside for the kefta, ground cumin, sweet paprika, cayenne pepper, salt, and black pepper. Mix with your hands just until everything looks evenly combined, then roll the mixture into about 16 small, walnut-sized meatballs. Lightly wet your hands if the mixture starts sticking.

Build the sauce

Heat the olive oil in a wide skillet over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent. Stir in the remaining garlic, tomato paste, the remaining sweet paprika, cumin, cayenne, salt, and black pepper, and cook for about 30 seconds until fragrant. Add the grated tomatoes, water, and the sugar if you’re using it, then bring the sauce to a gentle simmer and cook for 15 minutes until thick and glossy.

Simmer the meatballs

Nestle the meatballs into the sauce in a single layer, then spoon some sauce over the top. Cover and simmer for 15 minutes until the meatballs are cooked through and the sauce has turned rich and concentrated. If the sauce looks too thick, add a small splash of water.

Cook the eggs

Use the back of a spoon to make four little wells in the sauce, then crack 1 egg into each one. Cover and cook for 5 minutes, or until the whites are just set and the yolks are still a little soft. Scatter the reserved cilantro and parsley over the top.