A favorite of children and adults alike, kefta mkaouara(or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Traditionally this famous Moroccan dish is prepared in a tagine, which lends earthy flavor, but a deep, wide skillet or Dutch oven will work just fine. Eggs are often added to the dish at the end of cooking; they're allowed to poach just until the whites set.
The well-seasoned meatballs are easy to make, but a set of extra hands will make shorter work of this step. Plan to start simmering the sauce while you shape with the kefta, which can be made from ground lamb, ground beef, or a combination of the two. An egg is not traditionally used as a binder, but if your meat is extra lean, go ahead and use one. Likewise, breadcrumbs are not normally used as a filler, but if you prefer softer, spongier texture to your meatballs, a half cup or so may be added.
The final presentation is comfort food that begs you to dip right on in with crusty Moroccan bread. Kefta mkaouara is traditionally served from the same dish in which it was prepared, with each person using bread for scooping up the meatballs from his own side of the dish.
Ingredients
For the Tomato Sauce:
2 pounds fresh ripe tomatoes
1 medium onion, finely chopped, optional
1/3 cup olive oil
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 to 5 cloves garlic, pressed
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
For the Kefta Meatballs:
1 pound ground beef, or lamb, or a combination of the two
1 medium onion, chopped very fine
1 small green pepper, finely chopped
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
1 to 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
1 to 2 chile peppers, optional
1/4 cup water
3 to 4 large eggs
Steps to Make It
Prepare the Tomato Sauce
Gather the ingredients.
Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them.
Mix the tomatoes with1 finely chopped medium onion (if using),olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leafin the base of a tagine or in a large, deep skillet.
Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuserbetween the tagine and burner.)
Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
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Make the Kefta Meatballs
Gather the ingredients.
Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
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.
Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.
Cook for about 30 to 40 minutes, or until the sauce is thick.
Add the eggs to the tagine without breaking the yolks.
Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
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Recipe Variation
Some versions of kefta mkaouara include onions and a little green pepper in the tomato sauce; whether or not to include them is up to you.
- Moroccan Mains
- Beef Mains
- Lamb Mains
- Vegetable Recipes
- Pepper Recipes
| Nutrition Facts (per serving) | |
|---|---|
| 619 | Calories |
| 43g | Fat |
| 18g | Carbs |
| 41g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 619 |
| % Daily Value* | |
| Total Fat 43g | 56% |
| Saturated Fat 12g | 58% |
| Cholesterol 287mg | 96% |
| Sodium 1518mg | 66% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 5g | 18% |
| Total Sugars 9g | |
| Protein 41g | |
| Vitamin C 64mg | 321% |
| Calcium 133mg | 10% |
| Iron 7mg | 38% |
| Potassium 1268mg | 27% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- Tomato
- dinner
- moroccan
- family dinner
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