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.
Ingredients
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
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
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.
Adapted from Abstract Gourmet and About.com
https://tarasmulticulturaltable.com/kefta-mkaouara-moroccan-meatball-and-egg-tagine/
Lydia mcdonald says
Thank you it was full of favors. I am going to make it again.
Tara says
So glad you enjoyed it!
Jon Axel says
Loved it. Added 1 tspn Worchester sause. Not all the cinnamon but everything else as recipe said.
Will do this again.
Thanks
Jon Axel says
1 tbsn Worchester sause 😋
Tara says
So glad you enjoyed it!
Robin Porter says
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 says
So wonderful to hear! Thank you Robin!