Kefta Mkaouara

My love for cooking and meal times around the table began at the age of 12. Growing up in Morocco, where tradition and culture are deeply anchored in food, I very quickly became a fan of spices and bold flavors. One of my fondest memories is going to the souk with my parents. Farmers came once a week and set up their stalls at the empty lot a short ride from our house. Apart from fruits and vegetables you could find just about anything at the souk : packaged foods, cooking items, clothing, electronics, car parts, fresh meat and fish, even a dentist…you name it! We’d pay close to nothing for organic veggies and fruits that were in season. I very clearly remember the beautiful smell of fresh mint as we walked around, it just lingered in the air…We’d fill the car with the freshest produce and we’d eat like kings until it was time to visit the farmers again!

A favorite in our home growing up was the Kefta Mkaouara or Meatball Tagine. It’s a popular dish in Morocco that is cooked in a tagine – a  clay or ceramic pot. It can also be cooked in a deep skillet. Traditionally, this kefta tagine is presented with eggs poached directly in the sauce.  That’s why you can have this meal for breakfast, lunch or dinner!

Kefta Mkaouara  (Meatball Tagine with Eggs)

Serves 4

For the Kefta Meatballs: (You can use minced lamb or beef)

• 500 gr ground beef or lamb (Kefta)
• 1 medium onion, chopped very fine
• 2 teaspoons paprika
• 1  teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
•   ¼teaspoon black pepper
• ¼cup chopped fresh parsley
• ¼ cup chopped fresh coriander

For the Tomato Sauce:

• 1 kg. fresh, ripe tomatoes, peeled and chopped
• 1 medium onion, very finely chopped
• 1½ teaspoons paprika
• 1½ teaspoons cumin
• 1½ teaspoons salt
• ¼teaspoon black pepper
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped coriander
•  3 cloves garlic, pressed
• Olive oil
• 3 or 4 eggs

Start cooking the Tomato Sauce… Mix the tomatoes, onions  and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the tomatoes to cook for at least 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs… Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into small meatballs. Add the meatballs to the tomato sauce, along with a little water – ¼ cup (60ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

And for the Finale… Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Sprinkle a few coriander leaves. Serve immediately.

The moroccan tradition is to gather around the tagine and eat from the same dish only using pieces of homemade moroccan khobs (bread) to scoop up the meatballs and sauce. If you’d ask me, I’d say it’s the best way to eat such an exquisite banquet!