Moroccan · Main course · SAMPLE RECIPE
Kefta tagine · spiced meatballs in tomato sauce
Small beef meatballs simmered in a rich tomato sauce with cumin, paprika, and fresh herbs. A Moroccan favorite for bringing to the table in one warm pan.
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A NOTE FROM THE KITCHEN
A wide skillet works beautifully.
A tagine names both a cooking vessel and the dish prepared in it. This version uses a wide lidded skillet and leaves out the optional eggs found in many kefta tagines. Serve with separately prepared bread for the sauce.
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Kefta tagine · spiced meatballs in tomato sauce
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BEHIND THE DISH · Moroccan meatball traditions
Kefta tagine · spiced meatballs in tomato sauceBeyond the plate.
Small spiced meatballs meet a tomato sauce designed to be shared with bread.
ORIGINS & EVOLUTION
Kefta in a gently simmered sauce.
Kefta is seasoned ground meat, and small meatballs cooked in tomato sauce are a familiar Moroccan tagine preparation. Cumin, paprika, onion, and herbs contribute to the flavor. Eggs are added to some versions, but are not essential to every pot.
CULTURAL CONTEXT
A dish for the middle of the table.
A tagine may be brought directly to the table for people to share. Pieces of bread can scoop up meatballs and sauce. The word also names the distinctive cooking vessel, though a wide pan can be used for a home adaptation.
AT THE TABLE
Small meatballs in a lidded skillet.
We use beef, shape modest-sized meatballs, and simmer them without a separate browning step. The sauce cooks first so the meat only needs enough time to reach doneness. Fresh herbs finish the dish, with no eggs added.
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