Kefta Tagine

Moroccan Kefta Tagine

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Popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. The recipe is originated from our family in Morocco. Comfort food at its best.

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Kefta Tagine Mkaouara
Cuisine Moroccan
Cook Time 40 minutes
Servings
4-6 people
Ingredients
Shopping list
  • 2 lbs ground meat beef or lamb or both half half
  • 1 cup flat parsley chopped (packed full, usually from 1 bunch) save some for garnish
  • 1 cup cilantro chopped (packed full, usually from 1 bunch)
  • 1 lb broccoli florets
  • 4-6 bread e.g. naan
You might have
  • 1 shallot or small onion, finely chopped
  • 2 eggs
  • 2 oz butter
  • salt
Culinary Spice Kit
  • 1 pouch [1] Kefta Tagine Spices paprika, cumin, cinnamon, mint
  • 1 pouch [2] Kefta Tagine Spices cayenne
Cuisine Moroccan
Cook Time 40 minutes
Servings
4-6 people
Ingredients
Shopping list
  • 2 lbs ground meat beef or lamb or both half half
  • 1 cup flat parsley chopped (packed full, usually from 1 bunch) save some for garnish
  • 1 cup cilantro chopped (packed full, usually from 1 bunch)
  • 1 lb broccoli florets
  • 4-6 bread e.g. naan
You might have
  • 1 shallot or small onion, finely chopped
  • 2 eggs
  • 2 oz butter
  • salt
Culinary Spice Kit
  • 1 pouch [1] Kefta Tagine Spices paprika, cumin, cinnamon, mint
  • 1 pouch [2] Kefta Tagine Spices cayenne
Instructions
  1. Combine parsley, cilantro, and shallot in a large BOWL.
  2. Mix with Kefta Tagine Spices [1].
  3. Add salt (recommended 1.5-2 tsp) and Kefta Tagine Spices [2] to taste, and mix.
  4. Add meat and knead very good to distribute all ingredients evenly.
  5. Form little cherry sized meatballs.
  6. Melt butter in a large PAN.
  7. Distribute meatballs in one layer. *)
  8. Cover the PAN with a lid, reduce heat to medium, and let it cook for 10 minutes.
  9. In a POT bring 2 quarts of salted water to boil. Add broccoli florets and reduce heat. Cook for 5-8 minutes, until the florets are done, but not falling apart. Drain, and set aside covered.
  10. One by one, crack the eggs in a bowl, and then gently slide the eggs on top of the meatballs, each in a different corner. Salt to taste.
  11. Cover the PAN and let it cook for 5 minutes until the white is cooked.
  12. Serve kefta on a large plate, sprinkle some chopped parsley on the center. Serve broccoli on a different plate. Enjoy with bread.
Recipe Notes

*) If your pan is not large enough, cook in two batches. The taste is better than cooking the meatballs in two layers.

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