Entrees > Middle Eastern Recipes > Kefta Mkaouara >
Moroccan Meatball, Tomato & Egg Tajine
1 LB ground beef
2 TBS fresh parsley, chopped
1 TBS fresh cilantro, chopped
1/2 tsp. cumin
1 small onion, grated
2 pinches cayenne pepper
Salt & black pepper to taste
2 TBS olive oil
2 medium onions, chopped
1 bunch fresh parsley, chopped
1 can (28 oz.) chopped tomatoes with juice
1 tsp. cumin
2 cloves garlic, chopped
1/2 tsp. cinnamon
6 eggs
Hot-cooked white rice (optional)
In a bowl, combine ground beef, parsley, cilantro, cumin, grated onion, cayenne pepper, salt and black pepper. Shape into meatballs. In a large skillet, cook meatballs in olive oil until browned on all sides. Remove meatballs from skillet; drain on paper towels. In the same skillet, add remaining ingredients except for eggs. Cook over medium heat for about thirty minutes, stirring occasionally. Return meatballs to skillet; simmer for ten minutes. Break eggs into sauce and poach for about five minutes, or until set.
Suggestion: Serve with hot-cooked white rice.
Similar recipes:
Albondigas (Mexican Meatball Soup)
Dawood Basha (Syrian Meatballs)
Kifta Lil Atfaal (Libyan cinnamon meatballs)
Kneidlach (Jewish Matzo Ball Soup)
Meatball Stew (Canada)
Minestra Maritata (Italian Wedding Soup)
Oshe Anor (Iranian meatball soup)
Shorbat Rumman (Iraqi meatball & pomegranate soup)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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