Moroccan Kefta and Eggs Tagine with Tomatoes, Onions and Olives

INGREDIENTS

• --- For the Kefta Meatballs ---
• 225 g (8 oz.) ground beef or lamb
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/8 teaspoon black pepper, or to taste
• --- For the Eggs ---
• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon sugar
• handful of green pitted olives, coarsely chopped or sliced
• 4 medium tomatoes, peeled, seeded and chopped
• small handful of chopped cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
• 6 large eggs
• --- For Garnish ---
• salt
• cumin
• chopped cilantro

• Prep Time: 20 minutes
• Cook Time: 35 minutes

• Total Time: 55 minutes
• Yield: Serves 3 or 4.

PREPARATION

1. Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.

2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.

3. Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.

4. Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.

5. Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.

6. Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped cilantro, and serve.

By Christine Benlafquih

Moroccan Food Expert
And also see "How To Make In Love"

Moroccan Lamb or Beef Tagine with Carrots, Olives and Preserved Lemon

INGREDIENTS

• 1 to 1 1/2 lbs. (500 to 700g) beef, lamb or goat meat
• 1 medium onion, chopped
• 3 cloves of garlic, finely chopped or pressed
• 1/4 cup finely chopped fresh cilantro or parsley
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt, or to taste
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon Ras el Hanout (optional)
• cayenne pepper, to taste (optional)
• 1/3 cup olive oil
• ----------------------------------------------------
• 2 lbs. (1 kg) carrots, peeled and quartered lengthwise
• 1/2 cup red or green olives
• 1 preserved lemon, cut into quarters and seeds removed
• 1 teaspoon butter

PREPARATION

Pressure Cooker Method

Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.

Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots.

Cover and cook with pressure for about 10 minutes. Add the olives, preserved lemon and the teaspoon of butter, and reduce the sauce until it is quite thick.

Conventional Pot Method

Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and simmer the meat for about 1 hour if using beef, and about 1 1/2 hours if using lamb or goat meat. Occasionally check on the level of the broth, and add more water if necessary during the cooking.

Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 20 minutes. Add the olives, preserved lemon and the teaspoon of butter, and continue simmering, uncovered, to reduce the sauce until it is quite thick.

Clay or Ceramic Tagine Method

Slice the onion instead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it.

Omit the butter.

Pour about half of the olive oil into the base of a tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.

In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 1 cup of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.

Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.

Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat and carrots are very tender.

By Christine Benlafquih

Moroccan Food Expert
see too "How to make a baby"