Moroccan Kefta Meatballs with Egg and Tomato Recipe
Kefta (Lamb Meatballs) with Egg & Tomato
To me, this is an unforgettable item of Moroccan Cuisine and a perfect blend of flavors that transport me into the mouth watering kingdom of the distinctive and delicious banquets I had during my trip through Morocco. I hope you enjoy it as much as I did.
The title says it all. This is the type of dish that is on sale in bus and train stations throughout North Africa and the Middle East. It is cooked on the spot and eaten straight from the pan or tajine. Speed is essential when travellers are about to depart, so this is a perfect quick brunch or supper. Make the tiny meatballs in advance and keep them chilled until they are needed.
Ingredients for the Lamb Dinner Dish
8oz/225g minced lamb
1 onion, finely chopped
2oz/50g/1cup fresh bread crumbs
5ml/1tsp ground cinnamon
bunch of flat leaf parsley, chopped
30ml/2tbsp olive oil
14oz/400g can chopped tomatoes
5ml/1tsp ras el hanout**
small bunch of fresh coriander (cilantro), roughly chopped
salt and pepper
crusty bread to serve
** ras el hanout meaning “head of the shop” is a spice mix consisting of as many as twenty spices dominated by cumin and hot red pepper, although the mixture varies depending on where it is made.
Argan Oil: Giving Moroccan Food its Unique Taste
Step by Step Kefta Recipe
- In a bowl, knead the minced lamb with the onion, bread crumbs, 1 egg, cinnamon, chopped parsley, salt and pepper until well mixed. Lift the mixture in your hand and slap it down into the bowl several times.
- Take a small amount of mixture and shape it into a small ball about the size of a walnut. Repeat with the remaining mixture to make about 12 balls.
- Heat the olive oil in a large, heavy frying pan. Fry the meatballs until nicely browned, turning them occasionally so they cook evenly.
- Stir the tomatoes, sugar, ras el hanout and most of the chopped coriander into the pan. Bring to the boil, cook for a few minutes to reduce the liquid and roll the balls in the sauce. Season to taste with salt and pepper.
- Make room for the remaining eggs in the pan and crack them into spaces between the meatballs. Cover the pan, reduce the heat and cook for about 3 minutes or until the eggs are just set.
- Sprinkle with the remaining chopped coriander and serve in the pan, with chunks of bread to use as scoops.
Energy 330 Kcal / 1381 KJ
of which sugars 6.6g
of which saturated 6.2g
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