The Food Of Morocco
Kefta Tagine with Tomatoes and Eggs
Page 402
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
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Recipe Reviews
Zosia from Toronto, ON
This was a delicious combination of succulent lamb meatballs in a tasty tomato sauce; the runny yolk from the poached egg added extra richness but the dish was delicious without it.
I ignored the instructions to process the meatball ingredients to a paste - I’ve tried that method and don’t care for the dense meatball that results - and just mixed everything together by hand. I need to allow an extra 30 minutes for every recipe that requires a tagine since that’s how long it takes for mine to slowly heat up but once it was hot, the timing of the recipe worked. I spent a little time de-fatting the sauce before adding the eggs and though the tagine probably lost some heat, the poaching times in the recipe worked perfectly.
I took Queezle Sister’s advice and served it with bread (though I think I should have read my own review for the Marrakech bread before making it again!) These were among the best lamb meatballs I’ve had so I’ll definitely make this again.
Queezle_Sister from Salt Lake City, UT
Lovely rich tomato sauce, full flavored. The meatballs are a bit tough, but still very tasty. We used ground beef rather than ground lamb.
What really elevated this recipe was the poached egg. So very delicious.
My eggs over-cooked just a bit. I would advise only allowing the tagine to sit for about 2 minutes after removing from heat (rather than the 3-4 suggested).
We served this with a bit of rice, but I was wishing for the tagine bread.
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