Kefta Mkaouara

Kefta Mkaouara

Kefta Mkaouara, also known as Moroccan Meatball Tagine, is a flavorful dish made with spiced meatballs simmered in a rich tomato sauce and often topped with poached eggs. It’s a comforting and hearty meal that’s perfect for a family dinner. Here’s how to make it:

Ingredients:

For the Kefta (Meatballs):

  • 500g (1 lb) ground beef or lamb
  • 1 small onion, finely grated or minced
  • 2-3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3-4 garlic cloves, minced
  • 4-5 ripe tomatoes, peeled and chopped (or one 14 oz can of crushed tomatoes)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric (optional)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 4 eggs (optional, for poaching)

Instructions:

1. Prepare the Kefta (Meatballs):

  • In a large bowl, combine the ground meat with the grated onion, minced garlic, chopped parsley, chopped cilantro, cumin, paprika, cinnamon, coriander, cayenne pepper (if using), salt, and pepper.
  • Mix everything together until well combined. You can use your hands for this to ensure the spices are evenly distributed.
  • Form the mixture into small meatballs, about the size of a walnut, and set them aside.

2. Make the Tomato Sauce:

  • Heat the olive oil in a large, deep skillet or a tagine (if you have one) over medium heat.
  • Add the chopped onion and sauté until softened and translucent, about 5 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Stir in the chopped tomatoes, cumin, paprika, cinnamon, turmeric (if using), cayenne pepper (if using), salt, and pepper.
  • Simmer the sauce for about 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

3. Cook the Meatballs:

  • Once the sauce has thickened, carefully add the meatballs to the skillet or tagine, nestling them into the sauce.
  • Cover and simmer the meatballs in the sauce for about 20-25 minutes, or until they are cooked through. Occasionally, gently shake the pan or stir the sauce to ensure the meatballs cook evenly.

4. Add the Eggs (Optional):

  • If you’re adding eggs, create small wells in the sauce between the meatballs and crack the eggs into the wells.
  • Cover the skillet or tagine and cook for another 5-7 minutes, or until the eggs are cooked to your desired doneness (with a runny or fully set yolk).

5. Garnish and Serve:

  • Sprinkle the dish with additional chopped parsley and cilantro before serving.
  • Serve Kefta Mkaouara hot, directly from the skillet or tagine, with crusty bread or over couscous to soak up the delicious sauce.

Tips:

  • Tomatoes: If fresh tomatoes are out of season or not available, canned crushed tomatoes or tomato passata work well.
  • Make Ahead: The meatballs and sauce can be prepared ahead of time and gently reheated before serving. Add the eggs just before serving if using.
  • Variations: You can add chopped vegetables like bell peppers or olives to the sauce for added flavor and texture.

Enjoy your delicious and aromatic Kefta Mkaouara!