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
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
1 grated Onion
1 large can of diced tomatoes (or grated fresh tomatoes)
1 tbsp olive oil
- Mix the ground beef, spices, herbs, onion and plenty of salt into a smooth paste.
- Wet hands and mold into small balls about the size of bouncy ball or ping pong ball.
- 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.
- Add kefta balls and cover. Simmer for 30 minutes.
- Open can of peas and strain off excess liquid. Add peas (some liquid is okay) to mixture.
- 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).
- Serve very hot.