Morocco | Kefta Tagine

Kefta Tagine, kefta meaning meatball and tagine referring to the stew in which it is cooked, was absolutely a crowd favorite for those who were able to eat these in my kitchen. The level of spice, uniqueness, and comfort overwhelms you when you eat one of these little meatballs.

Morocco sits in the northwestern region of Africa, when it comes to food, gains influence from subsaharan, middle eastern, and European cooking styles and because of the heavy Arabic population in cities like Fez and Marrakech, much of the food will have a middle eastern flare to it. The country, unlike most, actually produces all the necessary food to feed its people, not taking from outside sources.

While Kefta Tagine is a special dish to Moroccan culture, the national dish is traditionally Couscous so if you want to get the full Moroccan food experience, cook a bowl or two of fresh couscous to eat alongside your kefta. Maybe throw on the 1942 classic, Casablanca (the film named after the Moroccan city), while you’re at it.

Ingredients Needed:

  • 1 pound ground beef or lamb (or a combination of the two)

  • 2 medium onions, chopped very fine (optional)

  • 1 small green pepper, finely chopped (optional)

  • 3 1/2 teaspoons paprika

  • 2 1/2 teaspoons cumin

  • 2 1/2 teaspoons salt

  • 1/2 teaspoon ground cinnamon

  • 3/4 teaspoon black pepper

  • 1/8 to 1/4 teaspoon cayenne pepper (optional)

  • 1/4 cup chopped fresh parsley, plus 3 tablespoons for sauce

  • 1/4 cup chopped fresh coriander (cilantro), plus 3 tablespoons for sauce

  • 2 pounds fresh, ripe tomatoes

  • 1 bay leaf (optional)

  • 3 to 5 cloves garlic, pressed

  • 1/3 cup olive oil

  • 1 or 2 chili peppers (optional)

  • 3 or 4 eggs (optional)

Cooking Instructions:

Tomato Sauce

  1. Peel, seed and chop the tomatoes or if they're very ripe, cut the tomatoes in half, seed them and grate them.

  2. Mix the tomatoes with 1 medium onion chopped finely (if using) and the rest of the sauce ingredients (1 1/2 teaspoons paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, 3 tablespoons finely chopped fresh parsley, 3 tablespoons finely chopped cilantro, garlic, olive oil, and 1 bay leaf) in 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 tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.) 

  3. 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

  1. Combine all of the kefta ingredients: ground beef or lamb, 1 medium finely chopped onion, green pepper, 1 to 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon salt, ground cinnamon, 1/4 teaspoon black pepper, cayenne pepper, chopped fresh parsley, and chopped fresh cilantro.

  2. 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.

  3. Add the meatballs (and chili 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.

  4. Add the eggs to the meatballs 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.

  5. Garnish if desired with fresh parsley or cilantro, and serve immediately.



Jack Hatzfeld