MOROCCAN MEATBALLS ~ KEFTA TAGINE
These Moroccan meatballs, or kefta tagine, are made with spiced ground beef or lamb, and bathed with a buttery saffron-cilantro sauce.
Provided by Paula Wolfert
Categories Mains
Time 1h5m
Number Of Ingredients 26
Steps:
- Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.
- Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out 1/4 cup saffron water for use in this recipe and reserve the remaining 3/4 cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.
- Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook.
- Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.
- Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water.
- Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
- Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
- Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro.
- Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 372 kcal, Carbohydrate 6 g, Protein 24 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 388 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)
Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.
Provided by littleturtle
Categories Stew
Time 35m
Yield 35 meatballs, 4 serving(s)
Number Of Ingredients 19
Steps:
- Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
- In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
- Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
- Pour the eggs in in a stream over everything.
- Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
- Serve warm over couscous, sprinkled with cumin or black pepper if desired.
SPICED MOROCCAN MEATBALLS AND VEGGIES (TAGINE KEFTA)
Provided by Hafid Assab
Time 1h40m
Number Of Ingredients 26
Steps:
- Begin by making Kefta:
- Mix all Kefta ingredients well with your hands until well combined.
- Make ping pong sized meatballs (around 1")
- Next start with the Main Ingredients:
- In a thick pot, add ½ cup olive oil.
- Saute onions until soft and then add 2 tablespoons chopped cilantro, 1 ½ teaspoons chopped garlic, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon cumin, ½ teaspoon chili powder, 1 ½ teaspoons salt. Saute for 5 minutes.
- Add Kefta balls to middle of pot. Add rest of vegetables around kefta.
- Add all vegetables except for green beans and green peas.. Cover tightly and simmer for 45 minutes, stirring occasionally.
- Add green beans and green peas. Cover and cook for another 15 minutes. Make sure it is still moist. (add a little water if needed).
Nutrition Facts : Calories 447 kcal, Carbohydrate 24 g, Protein 19 g, Fat 31 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 60 mg, Sodium 675 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
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