This recipe is prepared using tagine just like this Moroccan recipe I have posted here.
I love kefta (Moroccan for ground meat) and this recipe puts a different spin on the usual ground meat dishes that we're used to. It's well seasoned with paprika, cumin, parsley, cilantro and salt; and cooked in a cinnamon-spiced tomato sauce.
This recipe is great for cold weather. You can serve it with crusty bread or steamed rice.
Ingredients
For the Kefta
2 lb. ground turkey
1 large onion, finely chopped
3 tsp. paprika
2 tsp. cumin
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground cinnamon (optional)
1/2 tsp. ground hot pepper or cayenne
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
For the Tomato Sauce
8 medium fresh ripe roma tomatoes, peeled, deseeded and chopped
1 large onion, finely chopped
4 cloves garlic, chopped or pressed
2 1/2 tsp. paprika
2 1/2 tsp. cumin
2 1/2 tsp. salt
1/2 tsp. ground hot pepper or cayenne
4 tbsp. fresh parsley, finely chopped
4 tbsp. fresh cilantro, finely chopped
1/4 cup olive oil
1/4 cup chicken broth
4 eggs
Instructions
- In a large bowl, combine all the ingredients for the kefta. Season generously with salt and pepper. Wear disposable gloves to knead everything together and shape into 1-inch balls
- To make the tomato sauce - cut the tomatoes in half, peep, remove seeds and chop
- Heat the olive oil in a wok or large pan over medium heat, add the garlic, onion, parsley and cilantro. Sauté until softened or around 4 minutes
- Add the tomatoes, paprika, cumin, hot pepper and season with salt and pepper. Add the chicken broth, stir and cook for 5 minutes
- Meanwhile, spray tagine (if cooking in a tagine) with olive oil or cooking spray
- Once the tomato sauce is cooked, transfer into tagine. Use a diffuser between the tagine and burner. Turn the burner on and use medium to low heat
- Add the meatballs to the tomato sauce. Cook for about 50 minutes or until the sauce has reduced and thickened. Taste and adjust seasoning if needed
- Make four little hollow on top of the sauce, then crack the eggs carefully into them. Poach the eggs in the sauce for an additional 5 minutes or until the egg yolks have set
- Serve with crusty bread or a bowl of steamed rice
- Enjoy!
Posted in Daily Meal, Main Entree