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. Eggs are often added to the dish at the end of cooking; they're allowed to poach just until the whites set.
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. Likewise, breadcrumbs are not normally used as a filler, but if you prefer softer, spongier texture to your meatballs, a half cup or so may be added.
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.
Ingredients
For the Tomato Sauce:
2pounds fresh ripe tomatoes
1mediumonion, finely chopped, optional
1/3cupolive oil
3tablespoons chopped fresh parsley
3tablespoons chopped fresh cilantro
3 to 5clovesgarlic, pressed
1 1/2teaspoonspaprika
1 1/2teaspoonscumin
1 1/2teaspoonssalt
1/4teaspoon freshly ground black pepper
1bay leaf
For the Kefta Meatballs:
1poundground beef, or lamb, or a combination of the two
1mediumonion, chopped very fine
1smallgreen pepper, finely chopped
1/4cup chopped fresh parsley, plus more for garnish
1/4cup chopped fresh cilantro, plus more for garnish
1 to 2teaspoonspaprika
1teaspooncumin
1teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoon freshly ground black pepper
1/8 to 1/4teaspooncayenne pepper
1 to 2chile peppers, optional
1/4cupwater
3 to 4largeeggs
Steps to Make It
Prepare the Tomato Sauce
Gather the ingredients.
Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them.
Mix the tomatoes with1 finely chopped medium onion (if using),olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leafin the base of a tagine or in a large, deep skillet.
Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuserbetween the tagine and burner.)
Once 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.
Make the Kefta Meatballs
Gather the ingredients.
Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
Using 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.
Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.
Cook for about 30 to 40 minutes, or until the sauce is thick.
Add the eggs to the tagine without breaking the yolks.
Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
Recipe Variation
Some versions of kefta mkaouara include onions and a little green pepper in the tomato sauce; whether or not to include them is up to you.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Gather the ingredients. Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper. Using 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.
There are four main varieties of cooking tagines: glazed, unglazed, aluminum, and cast iron. Each has its pros and cons, depending on your personal cooking needs.
Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don't need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly.
Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it's cooked slowly in the oven or on the stovetop. There are many types of tagines, but they all work the same way.
When you cook in a Tagine you get the unique earthy flavor you can't get when you cook in a regular pot or pan. You can put a modern twist on any traditional dish or experiment with your own blend of ingredients.
Kofta is a type of "meatball" that originates from the Middle East and India. The word kofta comes from the Persian word kūfta, which means "to beat or to grind," which references the ground meat typically used to make kofta recipes.
Tagine is also seasoned with many healthy spices including garlic, saffron, coriander, and ginger – all of which have their own unique health benefits. Overall, lamb tagine is a great meal not only for fitness reasons, but also in general since its ingredients contain cancer-fighting and immune boosting compounds.
Lamb mince (ground lamb) – While lamb is a favourite in Middle Eastern cuisine and just goes so well with the spice mix, these meatballs are also terrific made with beef. ...
Onion – Use a box grater to shred it so you don't need to cook the onion separately before adding into the mixture.
Glazed tagines are usually gorgeous and come in various colors and with various decorations. However, most glazed tagine dishes are mainly for presentation. If you want a glazed tagine for cooking, you should make sure that the glaze is strong, lead-free, and acid-resistant.
Cast iron is more durable and versatile. This type of tagine is usually more expensive but is good for those who want a multi-purpose pot since it can be used on a stovetop without a diffuser, and some can go straight from the freezer to the oven.
Tagine dishes are famous for slow cooked tender meat, chicken or fish and flavorful vegetables. No worries if you don't own a tagine because this Moroccan Chicken Tagine recipe comes out fabulous in a Dutch oven or crockpot.
Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.
Hafid, who was born in Morocco and has been cooking Moroccan food his whole life, told me that instead of a tagine, I could try using a Dutch oven or slow cooker. Here is Hafid's Tagine Kefta recipe using a Dutch Oven.
The classic flavors found in tagines include parsley and cilantro, which are also used daily in many different Moroccan dishes, dried ginger, cumin, coriander, saffron, cinnamon, paprika, chiles, and Ras al hanoot which is a spice blend that contains between 20 and 40 different herbs and spices.
A tagine is very similar to an Indian curry, except ras el hanout takes a slightly different approach then garam masala. Tagines balance sweet and spicy, often incorporating raisins, apricots, currants, dates, honey, and cinnamon.
Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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