Sep 6, 2011

Kefta Mkaouara

Kefta Mkaouara

The moment I bought my tagine I knew this traditional Moroccan dish would be the very first meal I’d cook in it. Kefta Mkaouara is a simple, no-nonsense spicy meatball tagine that is to die for.

You’re talking wonderfully seasoned meatballs that are slowly simmered in a sauce made from onion, garlic, tomatoes, spices and (in my case) ras el hanout and harissa. These ingredients combined create a deep, rich flavor that all come together in a savory meal that can be eaten as breakfast as well as dinner.

And last but not least: you poach a few eggs in the sauce. Heavenly, I say.

 

Ingredients:
 

Meatballs:

1 pound ground beef
1 tsp salt
pepper to taste
1/2 tsp ground cumin
1/2 tsp hot paprika powder
1 small onion
2 tbsp flat-leaf parsley
pinch of cayenne
1 tbsp oil

 
Sauce:

1 large onion
1 large garlic clove
2 14oz cans diced tomatoes
1 tsp salt
1/2 tsp ground cumin
1 tsp ras el hanout
4 medium eggs
harissa
pepper
1 tbsp oil

 

Directions:

Combine the ground beef with the salt, pepper to taste, cumin, hot paprika and a pinch of cayenne.
Kefta Mkaouara

Grate a small onion and add it to the beef. Mince a bunch of parsley (about 2 tbsp) and knead it in there.
Kefta Mkaouara

I used a small ice scoop to make equal sized meatballs.
Kefta Mkaouara

Give the large onion a chop.
Kefta Mkaouara

 
I soaked my tagine for 24 hours before using it and slowly let it come to temperature. Keep in mind that you’ll need a flame divider to use the tagine on your stovetop.
 

Poured some oil into the tagine and cooked the onion in there. This will go slow.
Kefta Mkaouara

Heated a little oil in a skillet en gave the meatballs a head start in there.
Kefta Mkaouara

Didn’t cook them all the way through, I merely browned them on the outside.
Kefta Mkaouara

Add the meatballs to the tagine as soon as the onions are soft, along with the grated garlic.
Kefta Mkaouara

You can use fresh tomatoes for this (go for 2 pounds), but I prefer to use the canned version. Add 2 cans.
Kefta Mkaouara

Season the tomato sauce with 1 tsp salt, pepper, ground cumin and ras el hanout.
Kefta Mkaouara

 
Normally you’d add cinnamon to the sauce, which I didn’t because the ras el hanout already has cinnamon in it. If you don’t have ras el hanout, replace it with a little extra cumin and a pinch of cinnamon and nutmeg.
 

I spiced things up by adding a nice bit of harissa.
Kefta Mkaouara

Give it a good stir.
Kefta Mkaouara

Put the lid on and let it simmer for 20 minutes.
Kefta Mkaouara

After 20 to 25 minutes you crack 4 eggs on top. Close the lid and let it simmer for another 10 minutes, until the egg white have set but the yolks are still runny.
Kefta Mkaouara

 
This was fantastic! Though I normally make this in a Dutch oven and that works fine, I was pleasantly surprised to find that the tagine gave me a better result. It was almost like the meatballs continued to brown during cooking as well.
 

Serve with chewy and warm Moroccan flatbread. I know you’ll love this as much as we did!
Kefta Mkaouara

Kefta Mkaouara
Ingredients
    1 pound ground beef
    1 tsp salt
    pepper to taste
    1/2 tsp ground cumin
    1/2 tsp hot paprika powder
    1 small onion
    2 tbsp flat-leaf parsley
    pinch of cayenne
    1 tbsp oil
     
    Sauce:
     
    1 large onion
    1 large garlic clove
    2 14oz cans diced tomatoes
    1 tsp salt
    1/2 tsp ground cumin
    1 tsp ras el hanout
    4 medium eggs
    harissa
    pepper
    1 tbsp oil

Directions
    Slowly bring the tagine to heat after soaking it for 24 hours. Use a flame divider.

    Mix the ground beef with the salt, pepper, hot paprika, cayenne, cumin, grated onion and minced parsley. Form it into small, even-sized meatballs.

    Heat a tbsp oil and brown the meatballs. Mince the large onions, heat 1 tbsp oil in the tagine and cook the onion in the tagine until soft. Grate the garlic.

    Add the meatballs to the tagine, along with the garlic. Pour in the diced tomatoes and season the sauce with salt, pepper, cumin, harissa and ras el hanout. (recipes for harissa and ras el hanout can be found at kayotickitchen.com)

    Put the lid on and let it simmer for 20 minutes. Crack 4 eggs on top, put the lid back on and let it simmer for another 10 minutes until the egg whites have set but the yolks are still runny.

    Serve with Moroccan flatbread.
Meal type: Moroccan, main course, breakfastl
Servings: 4
Copyright: © kayotickitchen.com
Aug 30, 2011

Hot Potato Salad

I have no idea where this recipe comes from. I’ve been making this ever since I moved into my first apartment so my guess is I either found it in one the cookbooks I snatched from my mom or it’s a family recipe. It does remind me somewhat of a German potato salad although this one’s finished in the oven. Maybe a family recipe from my German grandmother? I have…