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"A traditional Moroccan tagine with meatballs in a rich tomato sauce, served with a basket of small Moroccan bread

Moroccan Kefta Tagine with Tomato Sauce ( Kefta bmaticha )

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

♨️1-Minced Meat Ingredients
  • 1 kg Minced Lamb or Beef
  • 1 Piece Grated Onion
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Ginger
  • 1 tsp Turmeric
  • 1 tsp cumin
  • 1 tsp Sweet Paprika
  • 1/4 tsp Chili Powder (Optional)
  • 2 tbsp chopped fresh parsley and cilantro
♨️2-Tomatoes Sauce Ingredients
  • 1 Piece Onion (Grated or finely chopped)
  • 6 Pieces Ripe Tomatoes (Grated)
  • 1 clove garlic
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Ginger
  • 1 tsp Turmeric
  • 1 tsp Sweet Paprika (or Smoked Paprika)
  • 1 tbsp Tomato Paste
  • 1/4 cup Olive oil or Vegetable oil
  • 4 Pieces Eggs (For the topping)

Method
 

♨️1- Preparing the Meatballs
  1. Mix the ingredients: In a large bowl, combine the minced meat (Kefta) with the finely chopped onion, spices, and the finely chopped parsley and cilantro.
    "A large yellow Moroccan-patterned platter featuring seasoned minced meat garnished with finely chopped parsley
  2. Combine well: Mix everything thoroughly using your hands until the minced meat is perfectly seasoned and the ingredients are well incorporated.
  3. Shape the meatballs: Roll the mixture into equal-sized meatballs and set them aside
    A large yellow Moroccan-style plate featuring spiced meatballs.
♨️2-Preparing the Tomato Sauce & Cooking
  1. Sauté the onion: In a tagine or a large skillet, heat the oil over medium heat. Add the finely chopped onion and sauté until it turns a beautiful golden brown color.
    A Moroccan tagine with a little oil and golden, caramelized onions
  2. Add the aromatics and tomatoes: Stir in the finely minced garlic, grated tomatoes, spices, and the finely chopped parsley and cilantro.
    A traditional Moroccan tagine with fresh tomato sauce and aromatic spices
  3. Simmer the sauce: Let the sauce simmer over medium-low heat for about 20 minutes; this crucial step helps eliminate the natural acidity of the tomatoes and develops a rich flavor
    A traditional Moroccan tagine with a rich, cooked-down tomato sauce
  4. Adjust the consistency: Once the sauce is cooked, if it seems too dry, add only a quarter cup ¼ cup of water.
  5. Then add the meatballs, keeping in mind that they will release their own juices as they simmer, so be careful not to add too much water.
    A traditional Moroccan tagine featuring meatballs rich tomato sauce
  6. Create wells for the eggs: Once the meatballs are fully cooked, use a spoon to gently push some of them aside to create a small well.
  7. Add the eggs: Crack an egg into the well. Repeat the same process on the opposite side, adding 3 to 4 eggs depending on the number of family members (this step is optional but highly recommended).
  8. Cover and cook: Cover the tagine and let it cook over low heat for another 5 minutes until the eggs are perfectly set and firm.
    A traditional Moroccan tagine featuring meatballs, eggs
  9. "A traditional Moroccan tagine featuring meatballs, eggs, and olives in a rich tomato sauce, served with French fries and a glass of orange juice

Notes

  • While adding eggs is an optional step, it is highly recommended and widely embraced in traditional Moroccan cooking. For the best experience, save this step until just before serving so the eggs remain fresh, warm, and perfectly flavored.
🍽️Side Dishes & Accompaniments
  • Rice Salad: With peas, corn, and tuna.
  • Potato Salad with Chermoula: (Moroccan-style seasoned potatoes).
  • French Fries and Olives.
  • Fresh Garden Salad: With tomatoes, cucumbers, and lettuce.
  • Greek Salad.