Moroccan Mkaouara

Moroccan Mkaouara

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.
Hands-on Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3


Shopping list

  • 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
  • salt

Culinary Spice Kit

  • [1] Paprika, cumin, cinnamon, mint, black pepper
  • [2] Cayenne



  • In a LARGE BOWL, mix herbs and shallot, Mkaouara Spices [1], salt (1 tsp recommended) and Mkaouara Spices [2] to taste.
  • Add meat and knead well.
  • Form little cherry-sized meatballs.
  • In a PAN, melt 1 tbsp butter.
  • Distribute meatballs in one layer (see notes).
  • Cover the PAN with a lid and cook over medium-low heat for 10 minutes.


  • In a POT, bring salted water to boil.
  • Add broccoli. Cook over medium heat for 5-8 minutes until the florets are done but not falling apart.
  • Drain and keep warm.


  • 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 on a large plate and sprinkle with herbs.
  • Add bread and broccoli on separate plates.
  • Enjoy!


If your pan is not large enough, cook the meatballs in two batches. The taste turns out better.
Keyword cinnamon, mint