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Entrees >  Middle Eastern Recipes >  Kefta Mkaouara >

 

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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