Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
- 2 lbs ground meat beef or lamb or half-half
- 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
- 10 oz broccoli florets
- 4-6 pieces of bread e.g. naan
- 1 shallot or small onion finely chopped
- 2 - 4 eggs
- 2 oz butter
Mkaouara Culinary Spice Kit
- Paprika, cumin, cinnamon, mint, black pepper, chili
- baguette, ciabatta, or any flatbread
- fresh salad
- carrots, pumpkin, or turnips baked
- broccoli, zucchini, or green beans cooked
- In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
- Add meat and knead well.
- Form little cherry-sized meatballs.
- In a PAN, melt 2 tbsp butter.
- Distribute meatballs in one layer*).
- Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
- In a SMALL BOWL, crack the eggs.
- Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
- Cover the PAN and cook until the egg white is cooked.
- Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
- Add bread and other sides on separate plates.
*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
- Substitute cilantro with parsley.
- Substitute meat with veal or pork.
- Substitute meat with poultry. Add 2 tbsp butter to the PAN.