I had another cooking demonstration at the Le Creuset store in Destin, Florida on September 28th! This time, I prepared Kefta Mkaouara (Moroccan Meatball and Egg Tagine) in Le Creuset’s Tagine. While the Kefta Mkaouara was simmering, I formed the Kaber Ellouz (Tunisian Almond Balls) . Evan even insisted on helping me again!
The Tagine was the feature of this cooking demonstration.It is modeled after the tagines of North Africa. Traditionally, the tagine was made of clay (occasionally ceramic) and featured a dome-shaped cover to keep condensation at the bottom during cooking so less water is needed.
I enjoyed Le Creuset’s Tagine, because the base is cast iron so no diffuser needed. It is also compatible with gas, electric, ceramic, halogen, induction, and the oven. The durable cast iron base is 10 3/4 inches wide, evenly distributes heat during cooking, and has a 2 quart capacity. The stoneware cone keeps condensation at the bottom similar to traditional tagines and is available in a variety of colors. Overall, I really loved this piece and enjoyed working with it. It was perfect for my Kefta Mkaouara and there are so many more North African cuisine possibilities. The base was also great for cooking other dishes like the frittata.
Here are the finished products: Kefta Mkaouara and Kaber Ellouz!
Disclaimer and Disclosure: Everything written here is my own opinion. I received Le Creuset products following the cooking demonstration.