Kefta Mkaouara (Meatball-Tomato-and-Egg Tagine)
Serves 6
One of my favorite comfort dishes
in Morocco is this stew of kefta
(meat balls) served in a rich
cinnamon-flavored tomato sauce,
in which eggs are poached in the
final few minutes of cooking.
The meat, eggs, and sauce should
be served together in a shallow
pan such as a tagine, cazuela, or
iron skillet.
Ingredients
1 pound ground lamb or beef
1 small onion, grated
2 TBS parsley, chopped
1 TBS cilantro, chopped
1/2 tsp cumin
2 pinches cayenne
Salt and pepper, to taste
2 TBS olive oil
2 med onions, chopped
2 lb tomatoes, chopped, or one 2-pound can
organic chopped tomatoes
2 cloves garlic, chopped
1 bunch parsley, chopped
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp finely ground pepper
6 medium eggs
Combine the ground meat, grated onion,
parsley, cilantro, cumin, cayenne, and
salt and pepper.
Wet your hands and form the mixture
into 1-inch balls.
Heat the olive oil in a tagine, cazuela,
or black iron skillet set over a flame
tamer over medium heat.
Saut� the meatballs in the oil until well
browned on all sides.
Remove the meatballs from the pan to a dish.
To the same pan add the chopped onions,
tomatoes, garlic, parsley, cumin, cinnamon,
cayenne, and pepper.
Cook uncovered for 30 minutes, or until the
sauce has reduced to a thick gravy.
Add the meatballs back to sauce and simmer
for 10 minutes.
Carefully, break the eggs into the sauce
and poach them for 5 minutes, or until set.
Serve at once, directly from the pan with
chunks of dense, crusty bread.
by Paula Wolfert
from Couscous and Other Good Food from Morocco
(Harper & Row, 1973)
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