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.
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.
Kefta Mkaouara (Moroccan Meatball and Egg Tagine)
Adapted from Abstract Gourmet and About.com
Kefta Mkaouara (Moroccan Meatball and Egg Tagine)
Ingredients
Meatballs:
- 1 pound ground beef or lamb or combination
- 1/2 onion grated
- 2 garlic cloves grated
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon hot paprika
- 1/4 cup parsley finely minced
- 1/4 cup cilantro finely minced
- salt and pepper to taste
Sauce:
- Olive oil or ghee for pan
- 1 onion thinly sliced or chopped
- 2 (14.5 ounce) cans diced tomatoes
- 3 cloves garlic minced
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon hot paprika
- 3 tablespoons chopped parsley
- 3 tablespoons chopped cilantro
- 4 eggs
Instructions
- In a medium bowl, combine ground meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 3/4 inch round meatballs.
- Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. Add the sliced onion and cook until soft. Sprinkle with minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides.
- Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes.
- Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, cilantro, salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.
- Serve immediately from tagine with crusty bread.
Lydia mcdonald
Thank you it was full of favors. I am going to make it again.
Tara
So glad you enjoyed it!
Jon Axel
Loved it. Added 1 tspn Worchester sause. Not all the cinnamon but everything else as recipe said.
Will do this again.
Thanks
Jon Axel
1 tbsn Worchester sause 😋
Tara
So glad you enjoyed it!
Robin Porter
Made this as written and it immediately went into the family recipe rotation. My son proclaimed it “the best meatballs he has ever had!”
Tara
So wonderful to hear! Thank you Robin!
Jimmy J
Was this done stove top or in the oven
Tara
Hi Jimmy! It is stovetop
Leslie Atkinson
I am looking forward to making this tonight! Can I substitute fresh tomatoes for the canned?
Tara
Hi Leslie! Hope you love it! Yes, you can substitute with about 2 pounds peeled, diced tomatoes.
Leslie Atkinson
Great, thanks! I’m sure it will be delicious and I will make sure to leave a review 🙂
Jan
Can this be prepared and then placed n tagine drop in eggs nd finish n the oven? Have gas range nd I am concerned about the heat.
Tara
Hi Jan! I have personally never tried it, but from what I have read the only way to cook with a tagine in the oven is to start with a room temp tagine and cold oven. Sudden temperature shocks may crack the tagine.
Parisa
My instructions for tag in suggest to soak it overnight before putting in oven. I was just wondering if I cook this directly on my electric burner in low settings.
Thank you very mich
Tara
Hi Parisa! I have always used a diffuser with an electric stovetop to keep the heat from cracking the tagine.
Leslie Atkinson
This was absolutely delicious! I can’t wait to make it again 🙂
Tara
Thank you so much Leslie! So happy to hear!
Eleanor
How large is your tajine? Mine is definitely on the smaller side so wondering if I need to cut the ingredients in half. I studied abroad in Morocco and this was my favorite tajine dish!
Tara
Hi Eleanor! The one I used for this recipe had a capacity of 2.5 quarts, about 11 inches (28 centimeters) wide. I can see why it was one of your favorites! Definitely one of mine too. Really need to make it again soon.