Morrocan Kefta Mkaouara Tagine
Cook Meter: Intermediate
Cost Meter: $$
It's fantastic when the people that you care about share the same loves as you. I recently went to a friend's house who was showing me their photos as I hadn't seen them in over a year.
They were definitely my kind of photos, basically of every delicious meal that they had ever cooked or eaten. Pies, Fry-ups a bit of everything. We talked about food how much we love eating it, talking about it, taking photos of it. Recommended recipes books, the best bakeries for pies (this is something that is always a conversation staple between kiwis)
It was on this fabulous food porn session that I stumbled across a photo of a meal that funnily enough Amelia, contributor of this recipe had cooked for a group of friends.
I had never seen anything like it, this meal was fabulous. I didn't use Amelia's recipe but tracked down one that I had the ingredients for and got to creating it. It's made for sharing, so when you have a group of friends around cook it, or do what we did and take left overs to work the next day. It tastes even better than the first day.
Morrocan Kefta Mkaouara Tagine (adapted from a recipe in The Food Of Morocco: A Journey For Food Lovers by Jane Lawson)
1 red onion
2 cloves of garlic
1/4 bunch of flat parsley (chopped)
1/2 tsp cayenne pepper (to taste)
1/2 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
2 cloves garlic
2 tsp ground cumin
1/2 tsp cinnamon
1 tsp paprika
2 cans of tomato
1 can of drained chickpeas
1/2 block of feta
Fresh coriander to garnish
1. Mix all the meatball ingredients together until they bind.
2. Create meatballs with 1 Tbsp of meatball mixture.
3. Brown meatballs on all sides and then set aside.
4. Clean the pan and saute the garlic and onion for the tomato sauce.
5. Add the spices and the cans of tomatos and chickpeas and simmer for 20 mins.
6. Place the meatballs into the sauce and cook for another 10 mins.
7. Break eggs into the dish, and let them cook.
8. Top with chopped coriander and sprinkle with feta.