Moroccan Kefta Tajine
If someone asked me what my top 3 favorite cuisines worldwide were, after hesitating and looking like a deer in the headlights, I would raise my shoulders, shake my head a bit and say ” I don’t know!” and that’s the truth! From all the different cultures on this planet with their ingredients, seasonings and delicious dishes, how can I narrow it down to just a few?
My bucket list is as long as two football fields and it’s mostly visiting foreign countries and trying their foods. One of them is Morocco. I told David many times that the day we go there, he better be prepared to shop, explore and taste. My shopping list has been made for a long time; carpet, tea set, some gorgeous ceramic bowls and spices (I’m sure you guessed that one). The places to visit is quite long so I won’t go there but when it comes to dishes, I can’t wait to sample Zaalouk, Harira, Makouda, Mechoui, B’ssara, Chebakia or a nice lemon cake called Meskouta, and many others.
I’ve already shared some recipes from this exotic part of the world like Couscous, Baba Ghanoush, Merguez, plus a few inspired by this region; Moroccan Potato Salad, African Lamb Tagine, and North African Chicken Thighs with Dates and Pomegranate Molasses.
There’s a popular one from that country I really enjoy and it’s Moroccan Kefta Tajine! OMG! With little cocktail-sized meatballs made with beef and lamb cooked in a zesty tomato sauce, this is an incredible dish to make! It’s often served with eggs poached right on top of the sauce… similar to that delicious breakfast called Shakshouka! Using Knobz or Baguette to scoop up the sauce and meatballs straight from the tajine, this is a delicious recipe that will bring you straight to this North African country.
The “traditional” way of making the tomato sauce is more involved than mine. After cutting and seeding the fruit, the tomatoes are grated before discarding the skin. I find it too time consuming plus I don’t mind the seeds and skin in the sauce. Another good way to get rid of the skin is by simply blanching the tomatoes before. My Moroccan Kefta Tajine tomato sauce version is very simple… I simply crush some San Marzano tomatoes by hand, that’s all. A different approach would be using Passata instead.
As the name implies, the famous clay or ceramic cooking vessel used for this recipe is a tajine – did I mention I’ll be buying one (or 2) when we go visit? If you don’t own one, a deep skillet or a Dutch oven will do just fine. If using the earthenware pot with its dome-shaped lid, just make sure to place a diffuser underneath between the heat source and the pot.
This savory dish is simple and yet so tasty! I love making Moroccan Kefta Tajine during the cold months… a great earthy dish for the soul! When you try this fabulous comfort food this winter, don’t be surprised if you start planning your trip to Africa as well…
Bon Appétit!
Here are more great comfort food recipes for you to try this winter…
– Pumpkin Chili
– Southwest Beef Casserole
– Eggplant Rollatini
– Hunter’s Chicken (Poulet Chasseur)
– Veal Florentine
– Coffee Beef Stew
– Fisherman’s Pie
and for even more lamb recipes, click on this link… Recipe Category • Lamb
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Moroccan Kefta Tajine
Hover to scale
Ingredients
TOMATO SAUCE
- 1 can (28 oz.) San Marzano whole tomatoes, crushed
- 2 tbsp. olive oil tips & tricks
- 2/3 cup white onions, finely diced
- 1/3 cup red peppers, finely diced
- 1/3 cup green peppers (substitute poblano), finely diced
- 4 large cloves garlic, pressed
- 1/2 tbsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. red pepper flakes, or more to taste
MEATBALLS
- 1/2 lb. ground beef
- 1/2 lb. ground lamb
- 1/3 cup white onions, finely chopped
- 1 large clove garlic, pressed
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh cilantro, chopped tips & tricks
- 1 tsp. fresh mint, chopped
- 1 tsp. ground cumin
- 1 tsp. mild paprika
- 1/2 tsp. hot paprika
- 1/2 tsp. turmeric
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
TOPPING
- 4 large free-range eggs
- 1/2 tbsp. fresh chopped cilantro, for garnish
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
SAUCE
- Place a diffuser between the heat source and tajine. Set the heat to medium and add 2 tbsp. oil.
- When it gets hot, add onions, red peppers and green peppers. Sauté the vegetables until they soften, about 3 to 4 minutes.
- Add pressed garlic and sauté for only 30 seconds before adding crushed tomatoes, cumin, coriander, ground sea salt, freshly ground black pepper, and red pepper flakes. Stir until the ingredients are blended and bring to a simmer.
- Cover, reduce the heat to medium-low and simmer gently for 25 to 30 minutes, stirring occasionally. If it bubbles too much, reduce the heat to low.
MEATBALLS
- In a mixing bowl, combine all the meatball ingredients. Mix the ingredients by hand until well incorporated.
- With wet hands, form small balls about a ping pong ball size or small cocktail meatballs; place on a plate while doing the others - should make around 20 of them.
- Taste and adjust the sauce if necessary before putting the meatballs in. Distribute them evenly, cover and cook for 5 minutes.
- A few minutes later, gently rotate them, increase the heat back to medium, cover and cook them for an additional 10 minutes.
Don't forget to rate and comment on this recipe!
