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Moroccan Kefta Tagine

A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Traditionally this famous Moroccan dish is prepared in a tagine, which lends earthy flavor, but a deep, wide skillet or Dutch oven will work just fine. The well-seasoned meatballs are easy to make, but a set of extra hands will make shorter work of this step. Plan to start simmering the sauce while you shape with the kefta, which can be made from ground lamb, ground beef, or a combination of the two. An egg is not traditionally used as a binder, but if your meat is extra lean, go ahead and use one. The final presentation is comfort food that begs you to dip right on in with crusty Moroccan bread. Kefta mkaouara is traditionally served from the same dish in which it was prepared, with each person using bread for scooping up the meatballs from his own side of the dish.

moderate11 ingredients15 preparation steps
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Ingredients

  • 2 pounds fresh ripe tomatoes
  • 1 medium onion, finely chopped, optional
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 3 to 5 cloves garlic, pressed
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.The Spruce / Victoria Heydt
  3. 3Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, andgrate them.The Spruce / Victoria Heydt
  4. 4Mix 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.The Spruce / Victoria Heydt
  5. 5Cover and bring to a simmer over medium-low to medium heat. (Note: Ifusing a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuser between the tagine and burner.)The Spruce / Victoria Heydt
  6. 6Once 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.The Spruce / Victoria Heydt
  7. 7Prepare the Tomato Sauce
  8. 8Make the Kefta Meatballs
  9. 9Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.The Spruce / Victoria Heydt
  10. 10Using 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.The Spruce / Victoria Heydt
  11. 11Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.The Spruce / Victoria Heydt
  12. 12Cook for about 30 to 40 minutes, or until the sauce is thick.The Spruce / Victoria Heydt
  13. 13Add the eggs to the tagine without breaking the yolks.The Spruce / Victoria Heydt
  14. 14Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.The Spruce / Victoria Heydt
  15. 15If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.The Spruce / Victoria Heydt