Kefta Mkaouara

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Kefta Mkaouara

While Moroccans cook many kinds of meatballs, their most celebrated meatball dish is kefta mkaouara. Cooked in clay pot called a tajine, mkaouara is a stew of well-seasoned lamb meatballs and eggs cooked in a spicy tomato sauce. It’s a delicious meeting of ancient North African tradition and Persian-Arab culinary influence.

Ingredients:

For sauce:

1 tsp. olive oil

1 onion, diced

2 garlic cloves, minced

2 lbs. tomatoes, diced (or 2 -14 oz cans of sodium-free diced tomatoes, drained)

1-1/2 tsp. paprika

1-1/2 tsp. cumin

1 tsp. salt

1/4 tsp. black pepper

1/8 tsp cayenne powder (optional)

3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dry)

For meatballs:

1 lb. ground beef, 90% lean

1 onion, small, minced

3 Tbsp. fresh parsley, chopped (or 1 Tbsp dry)

1 tsp. cumin

1 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. black pepper

1/8 tsp. cayenne powder (optional)

To finish:

4 eggs

Preparation:

Since many kitchens may not have a tajine, this recipe is prepared in a large skillet with a lid. Cast iron works best. Heat oil in skillet with a lid over medium high heat. Add onions and sauté until softened, 2-3 minutes. Add garlic and sauté for 1 minute. Add remaining sauce ingredients and bring mixture to a simmer. Reduce heat to medium low and simmer, covered, for 10-15 minutes while you prepare meatballs. Taste and adjust salt to taste. Mix meatball ingredients in large bowl, mixing with hands until just combined. Scoop about 1 Tbsp. of meat mixture and shape into a 1” ball. Continue until all meat has been shaped. Nestle meatballs in sauce. (You may have extra meatballs, depending on size of your pan. These can be skillet fried, baked for 25 minutes at 350ºF or frozen for later use.) Cover pan and cook for 30-35 minutes. Remove lid and, with large spoon, make 4 deep wells in sauce amidst meatballs. Crack an egg into each well. Return lid to skillet and cook for an additional 10-15 minutes until egg whites are set. Serve immediately with flatbread or rice.