Please don't laugh. Last month I bought this super cheap electric tagine from one of the kitchen appliance store here in Holland. Actually I have a terracotta tagine but it was too big and until now I haven't season it. This electric tagine is not ceramic or terracotta pot, it's just a heat resistant coated pot with plastic lid. Althought the heat is automatic I am still not sure if it's good for long hours of cooking because I am afraid that the plastic lid might melt or something. Anyway, I made Kefta Tagine, this was my first use and so far it was still ok. Haha
Kefta Tagine is a Moroccan meatballs cooked in a spicy tomato sauce and top with eggs. Pieter and I ate it with fresh baguette, it was so delicious that we finished the whole pot.
1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
1 medium onion, chopped very fine
2 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp ground cinnamon (optional)
1/4 tsp pepper
1/4 tsp hot paprika (or 1/8 teaspoon ground hot pepper)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
- Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.
2 lbs. (about 1 kg) fresh, ripe tomatoes
1 medium onion, very finely chopped (optional)
1 1/2 tsp paprika
1 1/2 tsp cumin
1 1/2 tsp salt
1/2 tsp hot paprika or 1/4 teaspoon ground hot pepper
3 tbsp finely chopped fresh parsley
3 tbsp finely chopped fresh coriander (cilantro)
3 cloves garlic, pressed
1/3 cup olive oil
3 or 4 eggs (optional)
- Peel, seed and chop the tomatoes in half, seed them and grate them. (I used food processor)
- Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover and bring to a simmer over medium heat. (Note: if using a tagine, place a diffuser between the tagine and burner and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)
- Once simmering, reduce the heat to medium-low, just enough to maintain the simmer but low enough to avoid scorching. allow the tomatoes to cook for at least 15 to 20 minutes.
- Add the meatballs to the tomato sauce, along with a little water 1/4 cup (60 ml) is usually sufficient and cover. Cook for about 40 minutes, or until the sauce is thick.
- Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.
- Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty moroccan bread for scooping up the meatballs from his own side of the dish.