Kick Off Moroccan Cuisine with Spiced Meatballs


My friend Kari is an excellent cook. On several occasions she would invite everyone over and have a huge Moroccan feast waiting for us. One of my favorite dishes was called Kefta, or spiced meatballs. The last time I visited I rudely demanded the recipe and thankfully she obliged. It's a delicious, simple dish to make, so grab a heavy pot and transport yourself to the Moroccan seaside. To get the recipe, read more


Kefta (Spiced Meatballs) with Egg
From YumSugar's Pal Kari

For Kefta:
1 lb ground beef or lamb
2 tsp ground cumin
2 tsp paprika
1/4 tsp cayenne pepper
6 tbsp finely chopped fresh flat-leaf parsley
3 tbsp finely chopped fresh cilantro
1 onion, peeled and grated
sea salt

For Sauce:
1 grated Onion
1 large can of diced tomatoes (or grated fresh tomatoes)
1 tbsp olive oil
garlic

4 eggs

  1. Mix the ground beef, spices, herbs, onion and plenty of salt into a smooth paste.
  2. Wet hands and mold into small balls about the size of bouncy ball or ping pong ball.
  3. In a large heavy pot, tagine or dutch oven, heat olive oil. When oil is shimmering saute onions & garlic. Then add tomatoes. Heat until simmering.
  4. Add kefta balls and cover. Simmer for 30 minutes.
  5. Open can of peas and strain off excess liquid. Add peas (some liquid is okay) to mixture.
  6. When you are ready to eat, break the eggs into mixture and sprinkle with cayenne pepper. Continue to cook over a gentle heat until the whites have set (about 10 minutes).
  7. Serve very hot.
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