Kefta Mkaouara (Mkawra) is a Moroccan dish traditionally made in a tagine. Small beef or lamb meatballs are simmered in a spiced tomato sauce, then eggs are added in the last few minutes of cooking. It is served from the same dish it is cooked in with crusty Moroccan bread. I used this Khubz Maghrebi recipe for the bread. Definitely don’t skip the eggs. It adds to the overall flavor of the dish. Chad said this was even better the next day.
A Tagine is a Berber pot often used in North African cooking. It is traditionally made of clay, but sometimes ceramic tagines were used following Roman influence. The bottom part is circular with a flat base. The cover is dome-shaped to keep condensation at the bottom during cooking so less water is needed.
I used the Tagine from Le Creuset. The base is made from cast iron and the cover is stoneware. Unlike traditional clay tagines, it can be used on gas, electric, and ceramic stove tops without a diffuser. It made the Kefta Mkaouara flawlessly and the meatballs came out moist and flavorful. The tagine was large enough for four servings.
If you don’t have a tagine, you can use a deep skillet with a tight fitting lid, but more water may need to be added to the dish.
Disclaimer/Disclosure: I borrowed Le Creuset’s Tagine for my upcoming cooking demonstration with Le Creuset. I was not given compensation for this blog post. All opinions are my own.