Moroccan Egg And Meatball Tagine Recipes

MOROCCAN MEATBALLS WITH EGGS

Steps:

• Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
• Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
• Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

MOROCCAN KEFTA TAGINE

Steps:

• 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 with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in 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 tagine on a heat source other than gas, be sure to place a diffuser between 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.
• 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.

MOROCCAN EGG AND MEATBALL TAGINE

Steps:

• For the meatballs:.
• Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
• For the sauce:.
• Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
• Cook's Note:.
• *Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

MOROCCAN MEATBALLS ~ KEFTA TAGINE

Steps:

• Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.
• Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out 1/4 cup saffron water for use in this recipe and reserve the remaining 3/4 cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.
• Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook.
• Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.
• Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water.
• Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
• Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
• Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro.
• Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.

KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE)

Steps:

• Heat the oil in a large skillet with a lid (preferably cast iron) (or a tagine with a heat diffuser*) over medium high heat. Add the onions and sauté until softened, 2-3 minutes. Add the garlic and sauté for 1 minute. Add the remaining sauce ingredients and bring the mixture to a simmer. Reduce the heat to medium low and simmer, covered, for 10-15 minutes while you prepare the meatballs. (Taste the sauce and adjust salt to your taste preference, if necessary.)
• Mix all the Kefta ingredients in a large bowl, mixing with your hands until just combined. Scoop about 1 Tbsp of meat mixture and shape it into a small, 1 inch, ball. Continue until all the meat has been shaped.
• Nestle meatballs in the sauce.** Cover the pan and cook for 30-35 minutes.
• Remove lid and, with large spoon, make 4 deep wells in sauce amidst the meatballs. Crack an egg into each well. Return the lid and cook for an additional 10-15 minutes until egg whites are set.
• Serve the dish immediately with flatbread or rice.

MOROCCAN BEEF MEATBALL TAGINE

Steps:

• For meatballs:
• Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
• For stew:
• Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
• Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
• Available in the Asian foods section of some supermarkets and at Asian markets.