Kefta Mkaouara In Tagine
Created by dienia b on July 25, 2015
- Servings: 4
- Prep Time: 1d
- Cook Time: 60m
- Recipe #20331
Ingredients
- FOR MEATBALLS
- 1 pound ground beef
- 1 teaspoon salt
- Pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (hot powder)
- 1 yellow onion, grated
- 2 tablespoon flat-leaf parsley
- Cayenne, pinch
- 1 tablespoon oil
- FOR SAUCE
- 1 yellow onion,
- 1 garlic clove, smashed
- 2 cans (14 ounce) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Cinnamon, pinch
- Nutmeg, pinch
- 4 large eggs
- 1 tablespoon harissa
- 1/2 teaspoon pepper
- 1 tablespoon oil
How to Make
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Step 1: Soak 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.
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FOR THE MEATBALLS
How to Make
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Step 2: Combine the ground beef with the salt, pepper to taste, cumin, hot paprika and a pinch of cayenne.
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Step 3: Grate a small onion and add it to the beef. Mince a bunch of parsley (about 2 tbsp) and knead it in there
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Step 4: Small ice scoop to make equal sized meatballs.
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FOR THE SAUCE
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Step 5: Give the large onion a chop.
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Step 6: Poured some oil into the tagine and cooked the onion in there. This will go slow.
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Step 7: Heated a little oil in a skillet, the meatballs a head start in there.
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Step 8: Didn’t cook them all the way through, merely browned them on the outside.
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Step 9: Add the meatballs to the tagine as soon as the onions are soft, along with the grated garlic. add tomatoes and spices, stir.
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Step 10: Put on lid, cook 20 minutes.
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Step 11: 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.